Skip to main content
SpringerLink
Log in

High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. WHO. Salt reduction. Fact sheet, World Health Organization (2016).

  2. Romo C, Mize K, Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J Am Diet Assoc. 108: 76–77 (2008)

    Article  Google Scholar 

  3. Aravind N, Sissons M, Fellows CM. Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chem. 131(3): 893–900 (2012)

    Article  CAS  Google Scholar 

  4. Yokoyama WH, Hudson CA, Knuckles BE, Chiu MCM, Sayre RN, Turnlund JR, Schneeman BO. Effect of barley beta-glucan in durum wheat pasta on human glycemic response. Cereal Chem. 74(3): 293–296 (1997)

    Article  CAS  Google Scholar 

  5. Sánchez-Zapata E, Fernández-López J, Pérez-Alvarez JA. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Compr Rev Food Sci Food Saf. 11(4): 366–377 (2012)

    Article  CAS  Google Scholar 

  6. Kaczmarczyk MM, Miller MJ, Freund GG. The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metab. 61(8): 1058–1066 (2012)

    Article  CAS  Google Scholar 

  7. Buttriss JL, Stokes CS. Dietary fibre and health: an overview. Nutr Bull. 33(3): 186–200 (2008)

    Article  Google Scholar 

  8. Demirkesen I, Sumnu G, Sahin S. Quality of Gluten-Free Bread Formulations Baked in Different Ovens. Food Bioprocess Tech. 6(3): 746–753 (2013)

    Article  CAS  Google Scholar 

  9. Ade-Omowaye BIO, Akinwande BA, Bolarinwa IF, Adebiyi AO. Evaluation of tigernut (Cyperus esculentus) wheat composite flour and bread. Afr. J. Food Sci. 2: 87–91 (2008)

    Google Scholar 

  10. Fares C, Menga V. Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chem. 131(4): 1140–1148 (2012)

    Article  CAS  Google Scholar 

  11. Verardo V, Gomez-Caravaca AM, Messia MC, Marconi E, Caboni MF. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification. J. Agric. Food Chem. 59(17): 9127–9134 (2011)

    Article  CAS  Google Scholar 

  12. Boroski M, de Aguiar AC, Boeing JS, Rotta EM, Wibby CL, Bonafé EG, de Souza NE, Visentainer JV. Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chem. 125(2): 696–700 (2011)

    Article  CAS  Google Scholar 

  13. Giuberti A, Fiorentini L, Fortunati P, Masoero F. In vitro starch digestibility and quality attributes of gluten free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar. Starch-Stärke 68(3–4): 374-378 (2016)

    Article  CAS  Google Scholar 

  14. Kim BR, Kim S, Bae GS, Chang MB, Moon B. Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product. LWT–Food Sci Technol. 85: 240–245 (2017)

    CAS  Google Scholar 

  15. la Gatta B, Rutigliano M, Padalino L, Conte A, del Nobile MA, Di Luccia A. The role of hydration on the cooking quality of bran-enriched pasta. LWT–Food Sci Technol. 84: 489–496 (2017)

    Google Scholar 

  16. Kaur G, Sharma S, Nagi HPS, Dar BN. Functional properties of pasta enriched with variable cereal brans. J Food Sci Tech Mys. 49(4): 467–474 (2012)

    Article  CAS  Google Scholar 

  17. Cappa C, Alamprese C. Brewer’s spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study. LWT–Food Sci Technol. 82: 464–470 (2017)

    CAS  Google Scholar 

  18. Padalino L, Conte A, Lecce L, Likyova D, Sicari V, Pellicano TM. Functional Pasta with Tomato By-product as a Source of Antioxidant Compounds and Dietary Fibre. Czech J Food Sci. 35(1): 48–56 (2017)

    Article  CAS  Google Scholar 

  19. Mariotti M, Iametti S, Cappa C, Rasmussen P, Lucisano M. Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products. J Cereal Sci. 53(3): 319–327 (2011)

    Article  CAS  Google Scholar 

  20. Albors A, Raigon MD, García-Martínez MD, Martín-Esparza ME. Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT–Food Sci Technol. 74: 183–190 (2016)

    CAS  Google Scholar 

  21. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng. 79(3): 1033–1047 (2007)

    Article  CAS  Google Scholar 

  22. Alamprese C, Casiraghi E, Rossi M. Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio. J Food Eng. 93: 302–307 (2009)

    Article  CAS  Google Scholar 

  23. Larrosa V, Lorenzo G, Zaritzky N, Califano A. Optimization of rheological properties of gluten-free pasta dough using mixture design. J Cereal Sci. 57(3): 520–526 (2013)

    Article  CAS  Google Scholar 

  24. Petri DFS. Xanthan gum: A versatile biopolymer for biomedical and technological applications. J Appl Polym Sci. 132(23):1–13 (2015)

    Article  CAS  Google Scholar 

  25. Kumar A, Rao KM, Hana SS. Application of xanthan gum as polysaccharide in tissue engineering: A Review. Carbohyd Polym. 180:128–144 (2018)

    Article  CAS  Google Scholar 

  26. Kohajdová Z, Karovicová J. Application of Hydrocolloids as Baking Improvers. Review. Chem Pap. 63(1): 26–38 (2009)

    Google Scholar 

  27. Ansari A, Kalbasi-Ashtari A, Gerami A. Effects of Defatted Soy Flour, Xanthan Gum, and Processing Temperatures on Quality Criteria of Spaghetti. J. Agr. Sci. Tech. 15: 265–278 (2013)

    Google Scholar 

  28. Cai J, Chiang JH, Tau MYP, Saur LK, Xu Y, Ngan-Loong MN. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its applications in gluten-free noodles. J Food Eng, 186: 1–9 (2016)

    Article  CAS  Google Scholar 

  29. Romero HM, Santra D, Rose D, Zhang Y. Dough rheological properties and texture of gluten-free pasta based on proso millet flour. J Cereal Sci. 74: 238–243 (2017)

    Article  CAS  Google Scholar 

  30. AACC. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA (2005)

  31. Official Journal of the European Union (2006). L 404/9e25.

  32. Gull A, Prasad K, Kumar P. Effect of millet flours and carrot pomace oncooking qualities, color and texture of developed pasta. LWT–Food Sci Technol. 63(1): 470–474 (2015)

    CAS  Google Scholar 

  33. Aguilar N, Albanell E, Miñaro B, Guamis B, Capellas M. Effect of tigernut-derived products in gluten-free batter and bread. Food Sci Technol Int. 21(5): 323–331 (2014)

    Article  CAS  PubMed  Google Scholar 

  34. Da Silva EMM, Ascheri JLR, Ascheri DPR. Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion. LWT–Food Sci Technol. 68: 698–706 (2016)

    CAS  Google Scholar 

  35. Ajila CM, Aalami M, Leelavathi K, Prasada Rao UJS. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Sci Emerg Technol. 11(1): 219–224 (2010)

    Article  CAS  Google Scholar 

  36. Sozer N, Dalgıç AC, Kaya A. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. J Food Eng. 81(2): 476–484 (2007)

    Article  Google Scholar 

  37. Brennan CS, Tudorica CM. Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. J Food Sci. 72(9): 659–665 (2007)

    Article  CAS  Google Scholar 

  38. Sánchez-Zapata E, Fuentes-Zaragoza E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Álvarez JA. Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties. J Agric Food Chem. 57(17): 7719–7725 (2009)

    Article  CAS  PubMed  Google Scholar 

  39. Pomeranz Y. Modern cereal science and technology. New York, USA (1987)

  40. Maningat CC, Seib P, Bassi SD, Woo KS, Lasater GD. Wheat starch:production, properties, modification and uses. pp. 441–510. In: Starch: Chemistry and Technology, 3rd ed., J. BeMiller & R. Whistler (eds.). Elsevier Inc., London, UK (2009)

  41. Gallegos-Infante JA, Rocha-Guzman NE, Gonzalez-Laredo RF, Ochoa-Martinez LA, Corzo N, Bello-Perez LA, Peralta-Alvarez LE. Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chem. 119(4): 1544–1549 (2010)

    Article  CAS  Google Scholar 

  42. Francis FJ, Clydesdale FM. The measurement of meat color. Food Colorimetry: Theory and Application. The AVI Publishing Company, Westsport, CT. (1975)

    Google Scholar 

  43. Jafari M, Koocheki A, Milani E. Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread. LWT–Food Sci Technol. 89: 551–558 (2018)

    CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the Conselleria de Empresa, Universidad y Ciencia (Spain) throughout the project AICO/2016/056. Authors are thankful to Harinas Villamayor S.A. for providing raw materials for conducting this study.

Author information

Authors and Affiliations

  1. Research Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

    M. E. Martín-Esparza, A. Raga & A. Albors

  2. Department of Chemistry, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

    M. D. Raigón

Authors
  1. M. E. Martín-Esparza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. D. Raigón
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Raga
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. Albors
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. E. Martín-Esparza.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Martín-Esparza, M.E., Raigón, M.D., Raga, A. et al. High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Sci Biotechnol 27, 1075–1084 (2018). https://doi.org/10.1007/s10068-018-0341-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0341-1

Keywords

Search

Navigation