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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

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dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Raigón Jiménez, Mª Dolores es_ES
dc.contributor.author Raga-Soriano, Ana es_ES
dc.contributor.author Albors, A. es_ES
dc.date.accessioned 2019-02-17T21:03:48Z
dc.date.available 2019-02-17T21:03:48Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1935-5130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/116796
dc.description.abstract [EN] Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, the significance of TNF and xanthan gum (X) incorporation into fresh egg pasta, in terms of its thermal and dynamic rheological properties, has been investigated. Plain semolina pasta (DWS) was used as control. High fibre doughs (20 and 40% TNF) with or without X (0 and 1%) were assessed. Both fundamental (dynamic oscillatory and creep tests) and empirical (texture profile analysis) tests were performed to assess the viscoelasticity of TNF-DWS composite blends. Raw solids (TNF, DWS) were characterised in terms of their chemical composition, particle size distribution and functional properties. For both fresh and cooked pasta, water activity, water content and gelatinisation temperatures were estimated. The results from the rheological tests revealed that partial replacement of DWS by TNF lead to less cohesive and weaker structures due to the lower presence of a gluten network. X significantly improved the rheological response of the TNF-based doughs. Thermal analysis showed a single endothermic peak in the temperature range between 60 and 78 degrees C during heating, which corresponds to the amylopectin gelatinisation. However, when replacing 40% of DWS by TNF, two-phase transitions were observed, probably associated to the starch tiger nut gelatinisation or the formation of amylose-lipid complexes. The optimum cooking time for the tiger nut pasta was 2min as determined by a calorimetric analysis. es_ES
dc.description.sponsorship This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Fresh pasta es_ES
dc.subject Tiger nut flour es_ES
dc.subject Fibre es_ES
dc.subject Xanthan gum es_ES
dc.subject Dynamic rheology es_ES
dc.subject DSC es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification EDAFOLOGIA Y QUIMICA AGRICOLA es_ES
dc.title Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-018-2172-8 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2016%2F056/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Martín-Esparza, M.; Raigón Jiménez, MD.; Raga-Soriano, A.; Albors, A. (2018). Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. Food and Bioprocess Technology. 11(12):2131-2141. https://doi.org/10.1007/s11947-018-2172-8 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s11947-018-2172-8 es_ES
dc.description.upvformatpinicio 2131 es_ES
dc.description.upvformatpfin 2141 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 12 es_ES
dc.relation.pasarela S\371311 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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