Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Published Date

15 January 2016, Vol.191:147–151, doi:10.1016/j.foodchem.2015.04.085

Advances in Rice Chemistry, Nutrition and Technology

Title 

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

• Author 

• Sila Mary Rodrigues Ferreira ^a,,
• Ana Paula de Mello ^b
• Mônica de Caldas Rosa dos Anjos ^c
• Cláudia Carneiro Hecke Krüger ^a
• Patrícia Moreira Azoubel ^d
• Márcia Aurelina de Oliveira Alves ^c

• aUniversidade Federal do Paraná, Programa de Pós-graduação em Segurança Alimentar e Nutricional, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Av. Pref. Lothário Meissner 632, Curitiba, PR 80210-170, Brazil
• bUniversidade Federal do Paraná, Programa de Residência Integrada Multiprofissional em Atenção Hospitalar, Hospital de Clínicas, Curitiba, PR, Brazil
• cUniversidade Federal do Paraná, Departamento de Nutrição, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Curitiba, PR, Brazil
• dUniversidade Federal de Pernambuco, Departamento de Engenharia Química, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521, Brazil

Received 11 September 2014. Revised 27 March 2015. Accepted 14 April 2015. Available online 24 April 2015.

Highlights

• •
  Sorghum flour may be used in gluten-free products.
• •
  We produced free-gluten pasta with sorghum, rice and potato starch.
• •
  Cooking time indicated that the spaghetti behavior was similar to wheat pasta.
• •
  The gluten-free pasta showed good cooking quality in relation to the loss of solids.

Abstract

The aim of this study was to evaluate the use of mixture of sorghum–rice–corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale – MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch.

Keywords

• Celiac disease
• Gluten-free pasta
• Sorghum

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  Corresponding author.

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http://www.sciencedirect.com/science/article/pii/S0308814615006317