Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

• Published in: International journal of food science & technology 2014-12, Vol.49 (12), p.2650-2658
• Main Authors: Sarawong, Chonthira, Rodríguez Gutiérrez, Zuleyka Concepción, Berghofer, Emmerich, Schoenlechner, Regine
• Format: Article
• Language: English
• Subjects: Carbohydrates; Cooking; Cooling; Dough; Flour; Food science; Gluten-free pasta; green plantain flour; Heating; Pasta; Plantains; pregelatinised flour; resistant starch; Starches
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12599

Summary Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta. Green plantain flour has high resistant starch content. Gluten‐free pasta of acceptable quality was produced with an addition of 30% green plantain flour. Gelatinisation and retrogradation of the native green plantain flour changed their physicochemical properties and resistant starch content. Adapting the pasta processing method by introducing a cooling and cooking step after pasta extrusion prior to drying improved pasta cooking quality and resistant starch content.