Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations

Autores
Larrosa, Virginia Judit; Lorenzo, Gabriel; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The presence of hydrocolloids and proteins in dough may modify the availability of water to interact with starch in the gelatinization process. The aim of the present work was to investigate the effect of the addition proteins and hydrocolloids addition on the water-starch interaction using a triangular mixture design. Basic dough formula consisted in a mixture of corn starch and flour (4:1, 53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Modulated differential scanning calorimetry was used to study starch gelatinization and the amount of unfrozen water in the samples; thermograms were obtained between -50ºC and 140ºC (heating rate 5ºC/min, modulated at ±1ºC, period of 60s). Regarding the process of gelatinization, a biphasic endotherm was observed; when the free water content of the dough was progressively reduced (0.94 to 0.42g H2O/ g dough), endotherms shifted to higher temperatures (onset from 56.7ºC to 63.1ºC, first peak from 75.1ºC to 77.6ºC) following a linear relationship. The response surface analysis of the unfrozen water content of the complex composite system as a function of the concentration of proteins, hydrocolloids, and water led to a “saddle” type surface, involving interactions between components.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Materia
Ciencias Exactas
Ingeniería
Química
Differential scanning calorimetry
Gluten-free pasta
Mixture design
Hydrocolloids
Surface response methodology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/97856
Acceder
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network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta FormulationsLarrosa, Virginia JuditLorenzo, GabrielZaritzky, Noemí ElisabetCalifano, Alicia NoemíCiencias ExactasIngenieríaQuímicaDifferential scanning calorimetryGluten-free pastaMixture designHydrocolloidsSurface response methodologyIn a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The presence of hydrocolloids and proteins in dough may modify the availability of water to interact with starch in the gelatinization process. The aim of the present work was to investigate the effect of the addition proteins and hydrocolloids addition on the water-starch interaction using a triangular mixture design. Basic dough formula consisted in a mixture of corn starch and flour (4:1, 53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Modulated differential scanning calorimetry was used to study starch gelatinization and the amount of unfrozen water in the samples; thermograms were obtained between -50ºC and 140ºC (heating rate 5ºC/min, modulated at ±1ºC, period of 60s). Regarding the process of gelatinization, a biphasic endotherm was observed; when the free water content of the dough was progressively reduced (0.94 to 0.42g H2O/ g dough), endotherms shifted to higher temperatures (onset from 56.7ºC to 63.1ºC, first peak from 75.1ºC to 77.6ºC) following a linear relationship. The response surface analysis of the unfrozen water content of the complex composite system as a function of the concentration of proteins, hydrocolloids, and water led to a “saddle” type surface, involving interactions between components.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2012-06-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1-17http://sedici.unlp.edu.ar/handle/10915/97856enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/95700info:eu-repo/semantics/altIdentifier/url/http://www.waterjournal.org/volume-4/lorenzoinfo:eu-repo/semantics/altIdentifier/issn/2155-8434info:eu-repo/semantics/altIdentifier/doi/10.14294/WATER.2012.2info:eu-repo/semantics/altIdentifier/hdl/11336/95700info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:01:06Zoai:sedici.unlp.edu.ar:10915/97856Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:01:06.7SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
title Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
spellingShingle Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
Larrosa, Virginia Judit
Ciencias Exactas
Ingeniería
Química
Differential scanning calorimetry
Gluten-free pasta
Mixture design
Hydrocolloids
Surface response methodology
title_short Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
title_full Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
title_fullStr Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
title_full_unstemmed Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
title_sort Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
dc.creator.none.fl_str_mv Larrosa, Virginia Judit
Lorenzo, Gabriel
Zaritzky, Noemí Elisabet
Califano, Alicia Noemí
author Larrosa, Virginia Judit
author_facet Larrosa, Virginia Judit
Lorenzo, Gabriel
Zaritzky, Noemí Elisabet
Califano, Alicia Noemí
author_role author
author2 Lorenzo, Gabriel
Zaritzky, Noemí Elisabet
Califano, Alicia Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Ingeniería
Química
Differential scanning calorimetry
Gluten-free pasta
Mixture design
Hydrocolloids
Surface response methodology
topic Ciencias Exactas
Ingeniería
Química
Differential scanning calorimetry
Gluten-free pasta
Mixture design
Hydrocolloids
Surface response methodology
dc.description.none.fl_txt_mv In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The presence of hydrocolloids and proteins in dough may modify the availability of water to interact with starch in the gelatinization process. The aim of the present work was to investigate the effect of the addition proteins and hydrocolloids addition on the water-starch interaction using a triangular mixture design. Basic dough formula consisted in a mixture of corn starch and flour (4:1, 53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Modulated differential scanning calorimetry was used to study starch gelatinization and the amount of unfrozen water in the samples; thermograms were obtained between -50ºC and 140ºC (heating rate 5ºC/min, modulated at ±1ºC, period of 60s). Regarding the process of gelatinization, a biphasic endotherm was observed; when the free water content of the dough was progressively reduced (0.94 to 0.42g H2O/ g dough), endotherms shifted to higher temperatures (onset from 56.7ºC to 63.1ºC, first peak from 75.1ºC to 77.6ºC) following a linear relationship. The response surface analysis of the unfrozen water content of the complex composite system as a function of the concentration of proteins, hydrocolloids, and water led to a “saddle” type surface, involving interactions between components.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
description In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The presence of hydrocolloids and proteins in dough may modify the availability of water to interact with starch in the gelatinization process. The aim of the present work was to investigate the effect of the addition proteins and hydrocolloids addition on the water-starch interaction using a triangular mixture design. Basic dough formula consisted in a mixture of corn starch and flour (4:1, 53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Modulated differential scanning calorimetry was used to study starch gelatinization and the amount of unfrozen water in the samples; thermograms were obtained between -50ºC and 140ºC (heating rate 5ºC/min, modulated at ±1ºC, period of 60s). Regarding the process of gelatinization, a biphasic endotherm was observed; when the free water content of the dough was progressively reduced (0.94 to 0.42g H2O/ g dough), endotherms shifted to higher temperatures (onset from 56.7ºC to 63.1ºC, first peak from 75.1ºC to 77.6ºC) following a linear relationship. The response surface analysis of the unfrozen water content of the complex composite system as a function of the concentration of proteins, hydrocolloids, and water led to a “saddle” type surface, involving interactions between components.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-24
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/97856
url http://sedici.unlp.edu.ar/handle/10915/97856
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/95700
info:eu-repo/semantics/altIdentifier/url/http://www.waterjournal.org/volume-4/lorenzo
info:eu-repo/semantics/altIdentifier/issn/2155-8434
info:eu-repo/semantics/altIdentifier/doi/10.14294/WATER.2012.2
info:eu-repo/semantics/altIdentifier/hdl/11336/95700
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
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