The Effect of the Cress Seed Gum and Pectin on the Qualitative and Organoleptic Characteristics of Gluten- Free Pasta

In gluten-free pasta there is a need to use materials that can partially simulate viscoelastic properties of gluten in the dough and have the ability to replace gluten. The

of this study is to investigate the potential of replacing gluten in cassava starch-based pasta formulation by using cress seed gum and pectin and evaluate the qualitative and organoleptic properties of gluten-free pasta and finally optimize pasta formulation.

In this study, pectin at three concentrations of 1%, 2% and 3% and cress seed gum at concentrations of 0.5%, 1% and 1.5% were employed. Weight after cooking (baking numbers), the percentage of solids in the cooking water (glazing), adhesion, color, moisture and sensory evaluation were investigated. Statistical analysis of the result was carried out by response surface method (RSM).

The results indicated that the addition of pectin and cress seed gums concerned withthe weight after cooking (cooking number), total soluble solid in cooking water (glazing), adhesion, color were significant at 0.05% level. The sensory evaluation based on hedonic method showed significant level at 0.05% level as concerned with taste, odour, texture and over all acceptability.

It was concluded that the addition of pectin and cress seed gums caused increases in moisture and cooking number. The results of glazing and adhesion indicated that by increasing the concentration of pectin, glazing is decreased linearly and by increasing the concentration of cress seed gum glazing is in increased linearly in the case of gluten free pasta. The application of Hunter lab regarding the evaluation of colour L * is decreased while a * and b * is increased nonlinearly by the addition of both cress seed and pectin gums. The results concerned with the organoleptic test showed that both pectin and cress seed gums changed the taste and odour. The assessors gave the highest score to the samples containing 1% cress seed and 2% pectin gums concerned with colour, texture and overall acceptability