engleski

Properties of gluten-free corn pasta enriched with chestnut flour

Several ingredients (corn semolina, extruded corn semolina (ECS), chestnut flour (CF) and DATEM) were used in production of gluten-free (GF) pasta. ECS had previously been prepared by extrusion of corn semolina. Pasta was produced with two different ratios of ECS and three ratios of CF with addition of 1% of DATEM in laboratory single screw extruder. The effect of ECS and CF addition on the quality of GF pasta (colour, cooking loss, water absorption, textural properties and sensory attributes) was determined. Results showed that addition of CF increased darkness and redness, and decreased yellowness of the samples with more pronounced increase in samples with higher content of ECS. Samples with higher content of ECS had higher hardness, chewiness, gumminess and cohesiveness in relation to samples with lower content of ECS. Furthermore, the addition of CF decreased hardness, chewiness, gumminess and cohesiveness. The sensory evaluation of uncooked and cooked pasta samples was determined on a 100-point scale. Two pasta samples were scored as very good pasta, and other six were scored as good pasta.

corn semolina; extruded corn semolina; chestnut flour; extrusion; pasta quality

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