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Development of gluten-free fresh egg pasta based on oat and teff flour

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Abstract

Due to increased awareness of consumers about the relationship between food and health as well as the requirements of people following a gluten-free diet, the production of cereal products from raw materials other than wheat is of interest. However, the elimination of the visco-elastic gluten protein represents a technological challenge. During this study, response surface methodology was applied to determine optimal formulations for the production of egg pasta from oat and teff flour. Wheat flour was used as a control. The resulting products were characterised regarding firmness and elasticity, stickiness and cooking loss. The results showed that the mechanical texture of oat and teff pasta was comparable to wheat pasta, however, elasticity was significantly reduced. Compositional analysis was carried out on flour raw materials as well as on the final pasta products, showing that regarding fibre and mineral content, oat and teff samples are nutritionally superior to wheat. In addition, the microstructure was investigated by means of scanning electron microscopy, allowing also the observation of structural changes occurring during cooking. Upon cooking, a distinct outer layer can be observed, resulting from protein denaturation and starch gelatinisation. This structural feature is clearly visible for cooked wheat pasta and but is less apparent for teff and oat pasta.

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Acknowledgments

The authors want to thank Anika Wolter for contributing the scanning electron micrographs as well as Juliane Freund and Tom Hannon for technical support. This study was financed by the Seventh framework Program of the European Community for research, technological development and demonstration activities (2007–2013). This study was financed by the Seventh Framework Program of the European Community for research, technological development and demonstration activities (2007-2013) under the specific programme “Capacities - Research for the benefit of SMEs” (262418GLUTENFREE). Funding for Anna-Sophie Hager was received through an EMBARK scholarship granted by the Irish Research Council for Science, Engineering & Technology (IRCSET). IRCSET’s initiatives are funded by the National Development Plan of Ireland under the auspices of the Department of Education & Science. This research was partly funded also by FIRM Ireland.

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There is no conflict of interest disclose.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Room No. 318, Cork, Ireland

    Anna-Sophie Hager, Fabian Lauck, Emanuele Zannini & Elke K. Arendt

Authors
  1. Anna-Sophie Hager
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  2. Fabian Lauck
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  3. Emanuele Zannini
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  4. Elke K. Arendt
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Corresponding author

Correspondence to Elke K. Arendt.

Appendix

Appendix

See Tables 8, 9 and 10.

Table 8 Worksheet of the central composite experimental design for gluten-free pasta based on wheat flour
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Table 9 Worksheet of the central composite experimental design for gluten-free pasta based on oat flour
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Table 10 Worksheet of the central composite experimental design for gluten-free pasta based on teff flour
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Hager, AS., Lauck, F., Zannini, E. et al. Development of gluten-free fresh egg pasta based on oat and teff flour. Eur Food Res Technol 235, 861–871 (2012). https://doi.org/10.1007/s00217-012-1813-9

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  • DOI: https://doi.org/10.1007/s00217-012-1813-9

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