Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta

Abstract

In this study, it was aimed to determine some physical, chemical, textural and sensory properties of gluten-free pasta offered for sale by different manufacturers in the market and to compare them control pasta with gluten in terms of these quality characteristics. In the examined gluten-free pasta samples, moisture was 8.73 – 11.82%, ash 0.30-0.76%, total phenolic substance 5,50-10,17%, and inhibition values showing antioxidant activities 1.45-3.14%. The amount of substance that passes into water is between 6.85% and 24.04% in dry matter, water absorption values are between 231.68% and 282.63%, volume increase is 64.51-77.49%, weight gain is 115.52-241.64%, cooking times are 4.49-10.15 minutes, swelling degree is 2.07%. It was determined between 2.07-3.45%. In sensory evaluation, taste was scored between 2.1-3.71, general acceptability 2.00-3.71, affordability 1.29-2.57. When the textural properties were examined, it was determined that the hardness was between 182.23-403.74 g and the brittleness value was between 25.61 -31.80 mm in the dry pasta samples. Hardness in cooked pasta samples was 1891-3172 g; the stickiness was determined as 16.06—21.37 g.sec. It was determined that the amount of substance transferred to the water in the gluten-free pasta samples was higher than the control sample. In the sensory evaluation of gluten-free pasta, it was determined that all sensory parameters were lower than the control group. In the study, it was concluded that commercially sold gluten-free pastas need to be supplemented with gluten-free products rich in mineral substances, antioxidants and phenolic substances, and new formulations need to be developed, taking into account consumer acceptability.

Keywords

• Celiac Disease
• pasta
• gluten
• gluten free nutrition
• Pasta Quality

Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin Belirlenmesi

Öz

Çölyak hastalığının tek tedavi yöntemi diyetten gluten içeren gıdaların çıkarılmasıdır. Ancak ekmek, makarna vb gıdalarda glutenin ürünlerin teknolojik özelliklerini olumsuz etkilemektedir. Çalışma; piyasada satışta olan glutensiz makarnaların bazı kalite özelliklerini belirlemek ve glutenli makarnalar ile aralarında farklılıklar olup olmadığını tespit etmek amacıyla yapılmıştır. Piyasada farklı üretici firmalar tarafından satışa sunulan 6 adet glutensiz ve 1 adet glutenli (kontrol) makarna numunesi materyal olarak kullanılmıştır. Glutensiz makarna numuneleri gluten içeren eşdeğer makarna örneklerine kıyasla bazı fiziksel, kimyasal, tekstürel ve duyusal özellikler açısından değerlendirilmiştir. İncelenen glutensiz makarna örneklerinde nem %8.73 – 11.82, kül %0.30-0.76, toplam fenolik madde %5.50-10.17, toplam antioksidan miktarı ise %1.45-3.14 aralığında tespit edilmiştir. Suya geçen madde miktarları kuru maddede %6.85 ile %24.04 arasında, su absorbsiyon değerleri %231.68 ile %282,63, hacim artışı %64.51 ile %77.49, ağırlık artışı %115.52-241.64, pişme süreleri 4.49 ile 10.15 dakika, şişme derecesi %2.07-3.45 arasında belirlenmiştir. Duyusal değerlendirmede tat 2.1-3.71, genel beğenilirlik 2.00-3.71, satın alına bilirlik 1.29-2.57 aralığında puanlar almıştır. Tekstürel özellikler incelendiğinde kuru makarna örneklerinde sertlik 182.23-403.74 g aralığında, kırılganlık değerinin ise 25.61 -31.80 mm aralığında olduğu belirlenmiştir. Pişmiş makarna örneklerinde sertlik 1891-3172 g; yapışkanlık ise -16.06—21.37 g.sec olarak tespit edilmiştir. Glutensiz makarna örneklerinde suya geçen madde miktarı kontrol örneğine göre yüksek olduğu belirlenmiştir. Glutensiz makarnaların duyusal değerlendirilmesinde tüm duyusal parametrelerde kontrol gruba göre düşük olduğu tespit edilmiştir. Çalışmada, ticari olarak satılan glutensiz makarnaların mineral madde, antioksidan ve fenolik maddelerce zengin glutensiz ürünlerle takviye edilerek, tüketici beğenilirliğini de göz önünde tutup yeni formülasyonların geliştirilmesine ihtiyaç olduğu sonucuna varılmıştır.

Anahtar Kelimeler

• Çölyak
• makarna
• gluten
• glutensiz beslenme
• makarna kalitesi

Kaynakça

1. AACC. Approved methods of the american association of cereal chemists methods 08-01, 44-01, 66-50, tenth ed. The Association, St Paul, MN. 2000.
2. Aínsa A., Vega A., Honrado A., Marquina P., Roncales P., Gracia J. A. B., Morales J. B. C. Glüten-free pasta enriched with fish by-product for special dietary uses: technological quality and sensory properties. Foods 2021;10, 12, 3049.
3. Aksoylu Z. Bisküvinin fonksiyonel özellik taşıyan bazı bitkisel ürünlerce zenginleştirilmesi. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, sayfa no:144, Manisa, Türkiye, 2012.
4. Albuja-Vaca D., Yepez C., Vernaza M. G., Navarrete, D. Glüten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design. Food Science and Technology 2019; 40, 408-414.
5. Arcangelis E., Cuomo F., Trivisonno M.C., Marconi E., Messia M.C. Gelatinization and pasta making conditions for buckwheat glüten-free pasta. Journal of Cereal Science 2020; 95.
6. Baah R. O., Duodu K. G., Emmambux M. N. Cooking quality, nutritional and antioxidant properties of gluten-free maize–Orange-fleshed sweet potato pasta produced by extrusion. LWT 2022; 162, 113415.
7. Bahnassey Y., Khan K. Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies. Cereal Chem 1986; 63(3): 216-219.
8. Balakireva A. V., Zamyatnin A. A. Properties of glüten intolerance: glüten structure, evolution, pathogenicity and detoxification capabilities. Nutrients 2016; 8(10): 644.

9. Bolarinwa I. F., Oyesiji O. O. Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes. Heliyon 2021; 7(1).
10. Büyükbeşe D. , Emre E. E. Kaya A. Farklı oranlarda gam, protein ve emülgatör kullanımı ve jelatinizasyonun pirinç makarnası kalitesine etkisi. Akademik Gıda 2020; 18(1): 45-63 .
11. Cankurtaran T. dolgulu ve dolgusuz yaş makarna üretiminde buğday kepeği ve buğday ruşeymi katkisinin bazi kalite özellikleri üzerine etkisi. Necmettin Erbakan Universitesi Fen Bilimleri Enstitüsü Doktora Tezi,139, Konya,2016.
12. Chillo S., Laverse J., Falcone P.M., Del Nobile M.A., Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering 2008; 84, 101–107.
13. Cleary L., Brennan C., The influence of a (1/3) (1/4) e b e d e glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. International Journal of Food Science and Technology 2006; 41, 910e918.
14. Culetu A., Duta D. E., Papageorgiou M., Varzakas T. The Role of hydrocolloids in glüten-free bread and pasta; rheology, characteristics, staling and glycemic index. Foods 2021; 10(12):3121.
15. D’Egidio M. G., Nardi S., Textural measurement of cooked spaghetti”, (Eds: J. E. Kruger, R. B. Matsuo and J. W. Dick), Pasta and noodles technology, St. Paul, MN: American Association of Cereal Chemists 1996; 133-156.
16. Değirmenci G. Bazı makarnalık buğday (Triticum Durum Desf.) çeşitlerinin verim, kalite ve antioksidan aktivite özelliklerinin belirlenmesi. Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Aydın, 2017.
17. Delcour J., Hoseney R. Principles of cereal science and technology (pp. 229-239). Saint Paul: AACC International 2010. Inc. http://dx.doi.org/10.1094/9781891127632.014
18. Desai A., Brennan M. A. Brennan C. S., The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT - Food Sci Technol 2018; 89, 52-57.
19. Doxastakis G., Papageorgiou M., Mandalou D., Irakli M., Papalamprou E., D’Agostina A., Arnoldi A. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 2007; 101( 1): 57-64.
20. Elgün A., Erturgay Z., Certel M., Kotancılar H.G., Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisleri, Erzurum 2002.
21. Elgün A., Türker S., Bilgiçli N. Tahıl ürünleri teknolojisi. Nemettin Erbakan Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü. Konya 2015.
22. El-Sohaimy S.A., Brennan M., Darwish A.M.G., Brennan C. Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Ann Agric Sci 2020; 65(1): 28-34.
23. Ertaş N., Aslan M., Çevik A. Improvement of structural and nutritional quality of glüten free pasta. Journal of Culinary Science & Technology 2022; 1-19.
24. Fuad T., Prabhasankar P. Role of ingredients in pasta product quality: a review on recent developments. Crit. Rev. Food Sci. Nutr. 2010; 50(8): 787-798.
25. Gallegos-Infante J. A., Rocha-Guzman N. E., Gonzales-Laredo R. F., OchoaMartinez L. A., Corzo N., Bello-Perez L. A., Medina-Torres L. PeraltaAlvarez L. E., Quality of spaghetti pasta containnig mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry 2010; 119(4): 1544-1549.
26. Gao Y., Janes M. E., Chaiya B., Brennan M. A., Brennan C. S., Prinyawiwatkul W. Glüten‐free bakery and pasta products: prevalence and quality improvement. International Journal of Food Science & Technology 2018; 53(1): 19-32.
27. https://www.makarna.org.tr/d/makarna-sektoru/makarna-uretimi/41/ (Erişim 02.03.2022)
28. https://www.resmigazete.gov.tr/eskiler/2002/03/20020305.htm#10 (Erişim 12.04.2021)
29. Izydorczyk M. S., Lagasse S. L., Hatcher D.W., Dexter J. E. Rossnagel B. G., The enrichment of Asian noodles with fiber-rich fractionsderived from roller milling of hull-less barley. Journal of the Science of Food and Agriculture 2005; 85 (12): 2094-2104.
30. Johnston C. S., Snyder D., Smith C. Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial. Food & function 2017; 8(9): 3139-3144.
31. Kıeffer R., Wıeser H., Henderson M.H. Graveland A. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. J. Cereal Sci. 1998; 27, 53-60.
32. Lai H. M., Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture 2001; 82, 203-216.
33. Larrosa V., Lorenzo G., Zaritzky N., Califano A. Improvement of the texture and quality of cooked glüten-free pasta. LWT 2016; 70, 96-103.
34. Larrosa V., Lorenzo G., Zaritzky N., Califano A. Optimization of rheological properties of glüten-free pasta dough using mixture design. Journal of Cereal Science 2013; 57(3): 520-526.
35. Lorusso A., Verni M., Montemurro M., Coda R., Gobbetti M. Rizzello C. G., Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features, LWT-Food Science and Technology 2017; 78, 215-221.
36. Lucisano M., Cappa C., Fongaro L., Mariotti M. Characterisation of glüten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour. Journal of Cereal Science 2012; 56(3): 667-675.
37. Marti A., and Padalino M.A., What can play the role of glüten in glüten free pasta?, Trends in Food Science & Technology 2013; 31, 63-71.
38. Mirhosseini H., Rashid N. F. A., Amid B. T., Cheong K. W., Kazemi M., Zulkurnain M. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT-Food science and Technology 2015; 63(1): 184-190.
39. Morreale F., Boukid F., Carini E., Federici E., Vittadini E., Pellegrini N. An overview of the Italian market for 2015: Cooking quality and nutritional value of glüten‐free pasta. International Journal of Food Science & Technology 2019; 54(3): 780-786.
40. Morreale F., Boukid F., Carini E., Federici E., Vittadini E., Pellegrini N. An overview of the Italian market for 2015: Cooking quality and nutritional value of glüten‐free pasta. International Journal of Food Science & Technology 2019; 54(3): 780-786.
41. Orlandin L., Botelho R., de Lacerda L., Zandonadi R., Figueiredo L., Queiroz V. Gluten-free sorghum pasta: composition and sensory evaluation with six different sorghum genotypes. Journal of the Academy of Nutrition and Dietetics 2019; 119(10): A127.
42. Özgören E. 2019. Balık eti kullanımının makarna kalite özellikleri üzerine etkisi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi, 154, Denizli,2019.
43. Özkaya B., Özkaya H. Mısır katkılı unların teknolojik özelliklerine vital glüten ve SSL’nin (Na-Stearoyl-2-Lactilate) etkileri. Gıda 1992; 17(6).
44. Padalino L., Conte A., Del Nobile M. A. Overview on the general approaches to improve glüten-free pasta and bread. Foods 2016; 5(4): 87.
45. Padalino L., Mastromatteo M., Lecce L., Cozzolino F., Del Nobile M. A. Manufacture and characterization of glüten-free spaghetti enriched with vegetable flour. Journal of Cereal Science 2013; 57(3): 333-342.
46. Pehlivan A., Evlice A., Şanal T., Çinkaya N., Özderen T., Keçeli A. Makarnalık buğdaylarda (Triticum durum Desf.) irmik rengi ile tane rengi arasındaki ilişkinin incelenmesi. Ülkesel Tahıl Sempozyumu, 2-5 Haziran 2008, KONYA
47. Petitot M., Boyer L., Minier C., Micard V. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International 2010; 43(2): 634-641.
48. Purwandari U., Khoiri A., Muchlis M., Noriandita B., Zeni N. F., Lisdayana N., Fauziyah E. Textural, cooking quality, and sensory evaluation of glüten-free noodle made from breadfruit, konjac, or pumpkin flour. International Food Research Journal 2014; 21(4): 1623.
49. Rachman A., Brennan M. A., Morton J., Brennan C. S. Glüten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. International Journal of Food Science & Technology 2020; 55(8): 3053-3060.
50. Raina C. S., Singh S., Bawa A. S., Saxena D. C., Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids. Journal of Texture Studies 2005; 36, 402-420.
51. Rajeswari G., Susanna S., Prabhasankar P., Venkateswara Rao G. Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience 2013; 4, 13-20.
52. Rocchetti G., Lucini L., Chiodelli G., Giuberti G., Montesano D., Masoero F., Trevisan M. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial glüten-free pasta. Food research international 2017; 100, 69-77.
53. Rosa-Sibakov N., Heiniö R. L., Cassan D., Holopainen-Mantila U., Micard V., Lantto R., Sozer N. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology 2016; 67, 27-36.
54. Serin A. Glütensiz makarna formülasyonlarının farklı ingrediyentlerle zenginleştirilmesi ve makarna kalitesinin artırılması. Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans Tezi, 2018.
55. Silva N. A. B., Silva J. C., dos Reis Silva S. L., Gonçalves A. C. A., da Silva W. A., Pires C. V., Trombete F. M. Desenvolvimento e avaliação sensorial de massa de pizza sem glúten, fonte de fibras e adicionada de psyllium. Caderno de Ciências Agrárias 2019; 11, 1-8.
56. Simonato B., Curioni A., Pasini G. Digestibility of pasta made with three wheat types: A preliminary study. Food Chemistry 2015; 174, 219-225.
57. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology And Viticulture 1965; 16(3): 144-158.
58. Suo X., Dall’Asta M., Giuberti G., Minucciani M., Wang Z., Vittadini E. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based glüten-free pasta. International Journal of Food Sciences and Nutrition 2022; 1-10.
59. Szczesniak A. S. Texture is a sensory property. Food Quality and Preference 2002; 13(4): 215-225. Teterycz D., Sobota A., Zarzycki P., Latoch A. Legume flour as a natural colouring component in pasta production. J Food Sci Technol 2020; 57(1):301–309.
60. Thakur A., Vaidya D., Kumar S., Kaushal M., Chauhan N. Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of glüten‐free pasta. Journal of Food Processing and Preservation 2022; 46,2.
61. Torres A., Frias J., Granito M. Vidal-Valverde C., Germinated cajanus cajan seeds as ingredients in pastaproducts: Chemical, biological and sensory evaluation. Food Chemistry 2007; 101(1): 202-211.
62. Udachan I., Gatade A., Ranveer R., Lokhande S., Mote G., Sahoo A. K. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. Journal of Food Processing and Preservation 2022.
63. Ugarčić-Hardi Ž, Hackenberger D, Šubarić D, Hardi J. Effect of soy, maize and extruded maize flour addition on physical and sensory characteristics of pasta. Ital. J. Food Sci. 2003; 15, 277-286.
64. Ungureanu-Iuga M., Dimian M., Mironeasa S. Development and quality evaluation of glüten-free pasta with grape peels and whey powders. Lwt 2020; 130, 109714.
65. Vieira A., Silva A., Albuquerque A., Almeida R., Rodrigues T., Silva L., Duarte M., Cavalcanti-Mata M., Rocha A. Effects of long-term frozen storage on the quality and acceptance of glüten-free cassava pasta. Heliyon 2021; 7, 8.