Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta
| Autor: | Bohdan Dobrzański, Tomasz Oniszczuk, Agnieszka Wójtowicz, Karolina Wojtunik-Kulesza, Anna Oniszczuk, Ahlem Dib, Kamila Kasprzak, Marta Olech, Renata Nowak, Gabriela Widelska, Agnieszka Sujak |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Gluten-free pasta
Field (physics) Chemistry 010401 analytical chemistry xanthan gum food and beverages 04 agricultural and veterinary sciences General Chemistry phenolic compounds 040401 food science 01 natural sciences 0104 chemical sciences lcsh:Chemistry 0404 agricultural biotechnology lcsh:QD1-999 vicia faba minor Materials Chemistry medicine Gluten free Composition (visual arts) Food science high performance liquid chromatography-mass spectrometry Xanthan gum medicine.drug gluten-free pasta |
| Zdroj: | Open Chemistry, Vol 17, Iss 1, Pp 587-598 (2019) |
| ISSN: | 2391-5420 |
| Popis: | Replacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations. |
| Databáze: | OpenAIRE |
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