Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Mădălina UNGUREANU-IUGA
Grape peels and whey powder represent valuable by-products which contain antioxidant fibres and protein respectively that can be used to enhance gluten-free pasta nutritional and technological properties. The aim of this paper was to investigate the effect of grape peels (0, 1, 3 and 5%) or whey powder (0, 5, 10 and 15%) addition on the colour, cooking quality, microstructure, texture and sensory characteristics of gluten-free pasta based on nixtamalized corn flour. The increase of grape peels addition led to a decrease of luminosity and fracturability, higher cooking loss, cooking time and firmness, while the incorporation of whey decreased cooking loss, luminosity, fracturability and increased cooking time. The sensory profile revealed good acceptability of gluten-free pasta enriched with grape peels or whey powder, the scores depending on the addition level, the best acceptability scores being obtained for samples with the highest whey amount (15%) and with the lowest grape peels content (1%) respectively. These results revealed the possibility to develop novel corn based gluten-free pasta with higher nutritional value and acceptable technological and sensory properties by grape peels or whey incorporation.
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