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Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta
Author(s) -
Rudra Shalini Gaur,
Anand Vishnu,
Kaur Charanjit,
Bhooshan Neeru,
Bhardwaj Rakesh
Publication year - 2020
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201900320
Subject(s) - amaranth , food science , gluten free , gluten , bioavailability , digestion (alchemy) , extrusion , chemistry , mathematics , materials science , biology , chromatography , bioinformatics , metallurgy
Abstract Gluten‐free (GF) food formulations are being sought by millions of consumers across the world. However, limited food options available for them are often deficient in important nutrients and have low bioavailability. Pseudocereals like grain amaranth and millets like barnyard millet offer great benefits in terms of abundance of important nutrients, provide high quality protein, and are gluten free. Improving their processing attributes and protein digestibility however remains a challenge. In this study, gluten‐free pasta is prepared using amaranth and barnyard millet. Extrusion processing of flours is explored to improve their processing characteristics. Considering the pasting profile of flours, extruded barnyard millet flour demonstrating lower peak viscosity while providing higher final viscosities is used to bring extruded amaranth flour properties close to semolina. Preheating at 40 °C prior to drying increased the firmness maximum by 1.28 times. Further, drying at high temperature under high humidity condition increases pasta firmness by 13% and reduces stickiness by 20.9%. The rate of protein digestion of GF pasta is 0.1853 min −1 in comparison to semolina pasta (0.1234 min −1 ) which indicates ease of digestibility of GF pasta, a desirable attribute in the case of already digestion‐compromised celiac patients.