Publicação
Development of a gluten-free artisanal fresh pasta with thermal water and associated flours
| Resumo: | The demand for gluten-free (GF) products is among the fastest-growing segments in the food industry, driven by consumers seeking healthier options. This trend pushes the industry to expand its offerings with innovative formulations and alternative ingredients that deliver both nutrition and health benefits. Fresh pasta is a globally popular food due to its taste and ease of preparation, but GF versions remain limited, highlighting the need for new approaches. In this context, teff, rice, and buckwheat stand out for their complementary nutritional and functional benefits. Nevertheless, they have never been explored for fresh pasta in combination. Additionally, thermal water (TW), an abundant endogenous resource in northern Portugal, is rich in minerals, representing an underutilized alternative to enrich food products with these essential nutrients. Given this, the present study aimed to develop GF fresh pasta using optimized mixtures of teff, rice, and buckwheat flours, and enrich the optimized formulation with TW. Firstly, a mixture design was applied to achieve a balance of functional qualities, namely total phenolic compounds (TPC) and antioxidant activity (DPPH radical inhibition), and technological parameters, including texture (hardness, chewiness, cohesiveness, adhesiveness), optimal cooking time, water absorption and cooking loss rates. Standard fresh wheat-based pasta was used as a reference to select the best formulations. Two optimized mixtures were chosen: F4 (27.5 g teff and 27.5 g buckwheat) and F9 (36.3g buckwheat, 9.35g rice, and 9.35g teff), which were characterized for proximate composition, mineral content, TPC, antioxidant activity (DPPH and ORAC), water activity (aw), color (L*a*b*), technological properties, and microbiological quality (over seven days at 4 °C). Control samples made with distilled water (DW) were also analyzed, resulting in four formulations: F4_DW, F4_TW, F9_DW, and F9_TW. Moisture levels and aw met fresh pasta standards (ranging from 27.19±0.89 g/100 gdw to 35.26±0.57 g/100 gdw, and from 0.983±0.009 to 0.987±0.004). Technological qualities (cooking loss, water absorption and cooking time) were acceptable. Regarding texture, values varied greatly between formulations for hardness and chewiness, cohesiveness and adhesiveness. The differences in the technological parameters between the samples with or without TW were low or insignificant, suggesting no effect of its incorporation on pasta quality properties. The formulations showed balanced nutritional composition, with low lipid leves and protein concentrations comparable to traditional pasta. Additionally, the formulations were rich in K, Ca, Fe, Mn and Zn. The pasta also contained TPC varying from 1.03±0.02 to 1.30±0.06 mg GAE/100 g and antioxidant activity through DPPH and ORAC assays. All formulations were free of B. cereus and demonstrated acceptable microbiological quality for at least three days at 4 °C, revealing that TW did not affect the microbiological quality and stability of the final product. Therefore, this study demonstrates the viability of buckwheat, teff, and rice mixtures as ingredients in gluten-free fresh pasta and confirms TW's potential as a novel ingredient in food formulations. The results provide important new information for developing high-quality gluten-free food items and a very good substitute for conventional wheat-based dishes |
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| Autores principais: | Hasni, Jihene |
| Assunto: | Artisanal pasta Fresh pasta Gluten-free Thermal water Teff Buckwheat rice Total phenolic compounds Antioxidant activity |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The demand for gluten-free (GF) products is among the fastest-growing segments in the food industry, driven by consumers seeking healthier options. This trend pushes the industry to expand its offerings with innovative formulations and alternative ingredients that deliver both nutrition and health benefits. Fresh pasta is a globally popular food due to its taste and ease of preparation, but GF versions remain limited, highlighting the need for new approaches. In this context, teff, rice, and buckwheat stand out for their complementary nutritional and functional benefits. Nevertheless, they have never been explored for fresh pasta in combination. Additionally, thermal water (TW), an abundant endogenous resource in northern Portugal, is rich in minerals, representing an underutilized alternative to enrich food products with these essential nutrients. Given this, the present study aimed to develop GF fresh pasta using optimized mixtures of teff, rice, and buckwheat flours, and enrich the optimized formulation with TW. Firstly, a mixture design was applied to achieve a balance of functional qualities, namely total phenolic compounds (TPC) and antioxidant activity (DPPH radical inhibition), and technological parameters, including texture (hardness, chewiness, cohesiveness, adhesiveness), optimal cooking time, water absorption and cooking loss rates. Standard fresh wheat-based pasta was used as a reference to select the best formulations. Two optimized mixtures were chosen: F4 (27.5 g teff and 27.5 g buckwheat) and F9 (36.3g buckwheat, 9.35g rice, and 9.35g teff), which were characterized for proximate composition, mineral content, TPC, antioxidant activity (DPPH and ORAC), water activity (aw), color (L*a*b*), technological properties, and microbiological quality (over seven days at 4 °C). Control samples made with distilled water (DW) were also analyzed, resulting in four formulations: F4_DW, F4_TW, F9_DW, and F9_TW. Moisture levels and aw met fresh pasta standards (ranging from 27.19±0.89 g/100 gdw to 35.26±0.57 g/100 gdw, and from 0.983±0.009 to 0.987±0.004). Technological qualities (cooking loss, water absorption and cooking time) were acceptable. Regarding texture, values varied greatly between formulations for hardness and chewiness, cohesiveness and adhesiveness. The differences in the technological parameters between the samples with or without TW were low or insignificant, suggesting no effect of its incorporation on pasta quality properties. The formulations showed balanced nutritional composition, with low lipid leves and protein concentrations comparable to traditional pasta. Additionally, the formulations were rich in K, Ca, Fe, Mn and Zn. The pasta also contained TPC varying from 1.03±0.02 to 1.30±0.06 mg GAE/100 g and antioxidant activity through DPPH and ORAC assays. All formulations were free of B. cereus and demonstrated acceptable microbiological quality for at least three days at 4 °C, revealing that TW did not affect the microbiological quality and stability of the final product. Therefore, this study demonstrates the viability of buckwheat, teff, and rice mixtures as ingredients in gluten-free fresh pasta and confirms TW's potential as a novel ingredient in food formulations. The results provide important new information for developing high-quality gluten-free food items and a very good substitute for conventional wheat-based dishes |
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