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<p>When obtaining gluten-free pasta by extrusion cooking, the reorganization of macromolecules that occurs during the process affects its behavior during cooking. In this work, the quality of gluten-free Andean corn-pasta (GFP) was studied as a function of changes in the organization of macromolecules due to the different contributions of thermal and mechanical energy during extrusion process. Extrusion was carried out at 80, 90 and 100&#xa0;°C and 28, 30, 32% of moisture. At 28% of moisture and at 80 and 100&#xa0;°C, GFPs presented a stable matrix with low loss during cooking (&lt; 8%) and adequate firmness and stickiness. The thermal and mechanical energy involved in each case determined the intensity of the changes in starch and protein that favored the GFP quality. At 100&#xa0;°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&#xa0;°C the higher Specific Mechanical Energy generated produces a greater formation of high molecular weight protein aggregates, which promotes hydrophobicity with low loss of solids during cooking.</p>

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

  • 期刊论文

  • 发表日期：

    2025年4月23日

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  • María Alejandra Giménez,
  • Ileana de los Angeles Gremasqui,
  • Cristina Noemí Segundo,
  • Natalia Ester Dominguez,
  • Norma Cristina Sammán,
  • Manuel Oscar Lobo

摘要

When obtaining gluten-free pasta by extrusion cooking, the reorganization of macromolecules that occurs during the process affects its behavior during cooking. In this work, the quality of gluten-free Andean corn-pasta (GFP) was studied as a function of changes in the organization of macromolecules due to the different contributions of thermal and mechanical energy during extrusion process. Extrusion was carried out at 80, 90 and 100 °C and 28, 30, 32% of moisture. At 28% of moisture and at 80 and 100 °C, GFPs presented a stable matrix with low loss during cooking (< 8%) and adequate firmness and stickiness. The thermal and mechanical energy involved in each case determined the intensity of the changes in starch 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 higher Specific Mechanical Energy generated produces a greater formation of high molecular weight protein aggregates, which promotes hydrophobicity with low loss of solids during cooking.