Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

¹ Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine, Algeria
² Department of Food Process Engineering, University of Life Sciences, Lublin, Poland

^* Corresponding author: agnieszka.wojtowicz@up.lublin.pl

Abstract

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05) in all parameters in comparison with control pasta.