Changes in starch and protein organization with positive impact on the quality of extruded Andean corn-pasta

Abstract

When obtaining gluten-free pasta by extrusion cooking, the reorganization of macromolecules that occurs during the processaffects its behavior during cooking. In this work, the quality of gluten-free Andean corn-pasta (GFP) was studied asa function of changes in the organization of macromolecules due to the different contributions of thermal and mechanicalenergy during extrusion process. Extrusion was carried out at 80, 90 and 100 °C and 28, 30, 32% of moisture. At 28% ofmoisture and at 80 and 100 °C, GFPs presented a stable matrix with low loss during cooking (< 8%) and adequate firmnessand stickiness. The thermal and mechanical energy involved in each case determined the intensity of the changes instarch and protein that favored the GFP quality. At 100 °C, GFP exhibited a high degree of free lipid complexed (75.27%)between lipid and amylose and/or protein, and a higher degree of gelatinization (88.19%). In contrast, at 80 °C the higherSpecific Mechanical Energy generated produces a greater formation of high molecular weight protein aggregates, whichpromotes hydrophobicity with low loss of solids during cooking.