Propiedades tecnofuncionales de formulaciones de pasta fresca "rica en fibra"

Abstract

[ES] El objetivo del trabajo es obtener pasta fresca de calidad y nutricionalmente enriquecida en fibra dietética. Se evaluará la viabilidad de la sustitución parcial de sémola de trigo duro por harina de trigo duro, salvado de trigo y harina de chufa, con incorporación o no en las formulaciones de hidrocoloides. Para ello se estudiarán las propiedades físicoquímicas y tecnofuncionales de las masas de pasta: humedad, actividad del agua, propiedades mecánicas (textura), atributos de color, índice de absorción de agua y pérdida de solubles en la cocción, grado de hinchamiento, cinética de cocción y composición nutricional.

[EN] Incorporation of wheat bran, tiger nut flour and xanthan gum into basic fresh egg tagliatelle (100% durum wheat flour) at different substitution levels was assessed to obtain a pasta product (labelled as “rich of fiber”) with good technological properties. Uncooked and cooked pasta was evaluated for physicochemical, cooking mechanical and optical properties (these only on uncooked samples) to determine the formula producing acceptable quality. Moreover, water gain and texture changes were evaluated during cooking. Basic formula was used as control. Enriched pasta presented a more brownreddish tone, which do not represent a negative appreciation for consumers. Incorporation of tiger nut flour at the highest substitution levels (more than 33%) into the pasta formula implies the greatest losses during cooking and the worst textural characteristics. Results highlight that F4 and F9 are the formulae with most similar mechanical properties to those of control pasta, being F4 the most elastic one before cooking. Water gain curves could be adequately described by using Peleg’ model. Changes in mechanical properties during cooking showed the same behavior for all studied samples, being F4 the most similar to the control formula (from 2 minutes). Taking into account all assessed parameters and being the texture the main quality parameter for pasta consumers, it can be concluded that the more acceptable formula is F4 (20% S, 0,25% GX), followed by F9 (17% S, 10% CH y 0,25% GX).