Influence of Heat Treatment on the Quality of Functional Gluten-Free Spaghetti

Marcella Mastromatteo, Stefania Chillo, Mariapia Iannetti, Valentina Civica, Grazia Sepielli, Matteo Alessandro Del Nobile

Department of Food Science, University of Foggia, Foggia, Italy.
Institute of Research and Biotechnological Applications for Security and Promotion of Local and Quality Products, University of Foggia, Foggia, Italy.

DOI: 10.4236/fns.2012.34062                

Abstract

In this study the influence of initial water content and the extent of flour thermal pretreatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based gluten-free spaghetti were assessed. Results showed that samples with the highest initial water content had the highest values of elongation and shear viscosity, therefore dough with greater extensibility was obtained. Regarding the sensorial properties of non-cooked spaghetti, the overall quality of all samples had a very positive score with the exception of the samples with the highest initial water content and the lowest steam injection time that were scored just above the acceptability threshold because of their low resistance to break. The overall quality values of the cooked dry spaghetti were found to be around the acceptability threshold with the exception of the sample with the highest initial water content that showed a value higher than the threshold due to the highest values of bulkiness and adhesiveness.

Keywords

Functional Food; Rheological Properties; Sensory Analysis

Conflicts of Interest

The authors declare no conflicts of interest.

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