Presentation Title

Development of High Protein, High Fiber, Gluten-Free Pasta Using Pulse Flour Fractions

Faculty Mentor

Gabriel Davidov-Pardo, Yao Olive Li

Start Date

17-11-2018 8:30 AM

End Date

17-11-2018 10:30 AM

Location

CREVELING 3

Session

POSTER 1

Type of Presentation

Poster

Subject Area

biological_agricultural_sciences

Abstract

Pasta is a wheat product eaten all over the world. Much of pasta’s properties come from gluten; however, those with Celiac disease have an adverse reaction to its consumption. Pulse proteins, have the possibility of mimicking the gluten network to create gluten-free pasta. The objective of this work was to use various pulse protein isolates to create a high protein gluten-free pasta product. A mixture design of experiments using isolated protein from pea (PPI), lentil (LPI), and fava beans (FPI) to be added into a base formulation consisting of rice flour, tapioca starch, and xanthan gum, was employed to create lasagna type pasta. All formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color and hardness. After the initial trials, LPI was discarded from the design of experiments due to the difficulty of extrusion, brittleness in the dried product, adverse dark appearance and off flavors. Following the elimination of LPI, a 5-formulation mixture design of PPI and FPI was conducted (100% PPI, 100% FPI, 50:50, 25:75 and 75:25 PPI:FPI ratios). It could be determined that FPI provides extrudability, showing a significant higher extrusion flow rate than PPI formulations. FPI also decreases the cooking losses by 20% when compared to PPI alone. Color of the pasta was not greatly affected by the addition of different ratios of FPI and PPI. Otherwise, PPI inclusion yielded cooked pasta with increased hardness from 60 g for 100% FPI to 400 g for 100% PPI. It can be concluded that FPI improves the extrusion and cooking parameters, while the addition of PPI yields a more structurally rigid pasta. Future research will focus on formulation optimization using similar extrusion and product parameters, and a descriptive and hedonic test on sensory properties will be conducted to compare the optimized samples versus commercial products.

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Nov 17th, 8:30 AM Nov 17th, 10:30 AM

Development of High Protein, High Fiber, Gluten-Free Pasta Using Pulse Flour Fractions

CREVELING 3

Pasta is a wheat product eaten all over the world. Much of pasta’s properties come from gluten; however, those with Celiac disease have an adverse reaction to its consumption. Pulse proteins, have the possibility of mimicking the gluten network to create gluten-free pasta. The objective of this work was to use various pulse protein isolates to create a high protein gluten-free pasta product. A mixture design of experiments using isolated protein from pea (PPI), lentil (LPI), and fava beans (FPI) to be added into a base formulation consisting of rice flour, tapioca starch, and xanthan gum, was employed to create lasagna type pasta. All formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color and hardness. After the initial trials, LPI was discarded from the design of experiments due to the difficulty of extrusion, brittleness in the dried product, adverse dark appearance and off flavors. Following the elimination of LPI, a 5-formulation mixture design of PPI and FPI was conducted (100% PPI, 100% FPI, 50:50, 25:75 and 75:25 PPI:FPI ratios). It could be determined that FPI provides extrudability, showing a significant higher extrusion flow rate than PPI formulations. FPI also decreases the cooking losses by 20% when compared to PPI alone. Color of the pasta was not greatly affected by the addition of different ratios of FPI and PPI. Otherwise, PPI inclusion yielded cooked pasta with increased hardness from 60 g for 100% FPI to 400 g for 100% PPI. It can be concluded that FPI improves the extrusion and cooking parameters, while the addition of PPI yields a more structurally rigid pasta. Future research will focus on formulation optimization using similar extrusion and product parameters, and a descriptive and hedonic test on sensory properties will be conducted to compare the optimized samples versus commercial products.