The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour

Abstract

The effect of adding native or germinated quinoa flour to wheat flour on gluten structure, starch digestibility and quality properties in pasta was evaluated. The free sulfhydryl contents in wheat/quinoa dough (1.41-3.16 μmol/g) were higher than the wheat dough content (0.764 μmol/g). The gluten network was gradually disrupted as additions of quinoa increased, resulting in improved starch digestibility. Further, germinated quinoa showed greater disruption and starch digestibility effects than native quinoa. Although the cooking quality of pasta decreased with additions of quinoa, cooking losses were below 7 %, which is acceptable. Adding excess germinated quinoa (30 %) had negative impacts on the textural properties. The sensory quality of pasta with 10-20 % native or germinated quinoa (24 h) flour (QF24) was acceptable. These findings suggested that a recipe of 20 % QF24 in wheat flour is recommended to develop wheat/germinated quinoa pasta with improved digestibility and acceptable changes in qualities.

Keywords: Germination; Gluten; In vitro starch digestibility; Pasta; Quality; Quinoa.