Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

• Published in: Food and bioprocess technology 2018-12, Vol.11 (12), p.2131-2141
• Main Authors: Martín-Esparza, M. E., Raigón, M. D., Raga, A., Albors, A.
• Format: Article
• Language: English
• Subjects: Agriculture; Amylopectin; Amylose; Biotechnology; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Creep tests; Dietary fiber; Empirical analysis; Flour; Food Science; Gluten; Lipids; Moisture content; Nuts; Original Paper; Particle size distribution; Pasta; Phase transitions; Properties (attributes); Rheological properties; Rheology; Size distribution; Starch; Thermal analysis; Viscoelasticity; Water activity; Water content; Xanthan; Xanthan gum
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-018-2172-8

Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, the significance of TNF and xanthan gum (X) incorporation into fresh egg pasta, in terms of its thermal and dynamic rheological properties, has been investigated. Plain semolina pasta (DWS) was used as control. High fibre doughs (20 and 40% TNF) with or without X (0 and 1%) were assessed. Both fundamental (dynamic oscillatory and creep tests) and empirical (texture profile analysis) tests were performed to assess the viscoelasticity of TNF-DWS composite blends. Raw solids (TNF, DWS) were characterised in terms of their chemical composition, particle size distribution and functional properties. For both fresh and cooked pasta, water activity, water content and gelatinisation temperatures were estimated. The results from the rheological tests revealed that partial replacement of DWS by TNF lead to less cohesive and weaker structures due to the lower presence of a gluten network. X significantly improved the rheological response of the TNF-based doughs. Thermal analysis showed a single endothermic peak in the temperature range between 60 and 78 °C during heating, which corresponds to the amylopectin gelatinisation. However, when replacing 40% of DWS by TNF, two-phase transitions were observed, probably associated to the starch tiger nut gelatinisation or the formation of amylose-lipid complexes. The optimum cooking time for the tiger nut pasta was 2 min as determined by a calorimetric analysis.