Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

BACKGROUND: The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-MaizeTM 260) at 100-200 g kg-1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. RESULTS: Dough water-absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta and above 100 g kg-1 RS level of substitution, samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed higher storage modulus for fibre samples indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. CONCLUSIONS: The addition of RS improved the quality of gluten-free pasta due to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg-1 RS can be considered a source of DF.