Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes

Abstract

Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of XG in the pasta was determined from cooking and textural quality, protein, color and sensorial analysis. XG improved the handling of the dough and the properties of the pasta, producing substantial changes in the physical and textural properties. The results showed that 0.6% XG concentration developed the highest potential to improve the pasta capacity to prevent structure disintegration with the lowest cooking loss and the lowest values for firmness, cohesiveness, chewiness, springiness and cutting force. We also got as a result some yellowish pasta with firm and long strands, non-adhesive mouthfeel and an increment in protein content as compared to control. These attributes enabled us to elaborate pasta from a high proportion of cassava starch.