The Effect of the Cress Seed Gum and Pectin on the Qualitative and Organoleptic Characteristics of Gluten- Free Pasta

Subject Areas : Microbiology

A. H. Sarraf ¹ (M.Sc. Graduate of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
M. Salehifar ² (Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)
L. Shahsavani Mojarad ³ (Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.)

Received: 2018-11-21 Accepted : 2018-11-21 Published : 2018-12-22

Keywords: Cress Seed Gum, Celiac, Gluten Free Pasta, Pectin Gum,

Abstract :

Introduction: In gluten-free pasta there is a need to use materials that can partially simulateviscoelastic properties of gluten in the dough and have the ability to replace gluten. The aimof this study is to investigate the potential of replacing gluten in cassava starch-based pastaformulation by using cress seed gum and pectin and evaluate the qualitative and organolepticproperties of gluten-free pasta and finally optimize pasta formulation.Materials and Methods: In this study, pectin at three concentrations of 1%, 2% and 3% andcress seed gum at concentrations of 0.5%, 1% and 1.5% were employed. Weight after cooking(baking numbers), the percentage of solids in the cooking water (glazing), adhesion, color,moisture and sensory evaluation were investigated. Statistical analysis of the result wascarried out by response surface method (RSM).Results: The results indicated that the addition of pectin and cress seed gums concerned withthe weight after cooking (cooking number), total soluble solid in cooking water (glazing),adhesion, color were significant at 0.05% level. The sensory evaluation based on hedonicmethod showed significant level at 0.05% level as concerned with taste, odour, texture andover all acceptability.Conclusion: It was concluded that the addition of pectin and cress seed gums causedincreases in moisture and cooking number. The results of glazing and adhesion indicated thatby increasing the concentration of pectin, glazing is decreased linearly and by increasing theconcentration of cress seed gum glazing is in increased linearly in the case of gluten freepasta. The application of Hunter lab regarding the evaluation of colour L * is decreased whilea * and b * is increased nonlinearly by the addition of both cress seed and pectin gums. Theresults concerned with the organoleptic test showed that both pectin and cress seed gumschanged the taste and odour. The assessors gave the highest score to the samples containing1% cress seed and 2% pectin gums concerned with colour, texture and overall acceptability.

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