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Enriching gluten-free rice pasta with soybean and sweet potato flours

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Abstract

The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.

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Acknowledgements

This work was supported in part by the GRISP project “New Products”.

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Authors and Affiliations

  1. Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Milan, Italy

    Mauro Marengo, Aristodemo Carpen, Simona Benedetti, Miriam Zanoletti, Susanna Buratti, Alessandra Marti, Francesco Bonomi & Stefania Iametti

  2. Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana

    Isaac Amoah

  3. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Accra Road, Kumasi, Ghana

    Herman E. Lutterodt

  4. CSIR - Head Office, P.O. Box M32, Accra, Ghana

    Paa-Nii T. Johnson

  5. Africa Rice Center, 01 BP 4029, Abidjan, Ivory Coast

    John Manful

Authors
  1. Mauro Marengo
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  2. Isaac Amoah
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  3. Aristodemo Carpen
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  4. Simona Benedetti
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  5. Miriam Zanoletti
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  6. Susanna Buratti
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  7. Herman E. Lutterodt
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  8. Paa-Nii T. Johnson
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  9. John Manful
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  10. Alessandra Marti
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  11. Francesco Bonomi
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  12. Stefania Iametti
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Corresponding author

Correspondence to Stefania Iametti.

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Marengo, M., Amoah, I., Carpen, A. et al. Enriching gluten-free rice pasta with soybean and sweet potato flours. J Food Sci Technol 55, 2641–2648 (2018). https://doi.org/10.1007/s13197-018-3185-z

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  • DOI: https://doi.org/10.1007/s13197-018-3185-z

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