Unveiling the effects of psyllium husk, mung bean protein, and transglutaminase on the quality characteristics of heat moisture-treated gluten-free rice pasta
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Author list: Raherison R.A.; Laohakunjit N.; Uthairatanakij A.; Vongsawasdi P.; Kaisangsri N.; Selamassakul O.
Publisher: Wiley
Publication year: 2025
Journal: International Journal of Food Science + Technology (0950-5423)
Volume number: 60
Issue number: 1
ISSN: 0950-5423
eISSN: 1365-2621
Languages: English-Great Britain (EN-GB)
Abstract
Developing gluten-free (GF) pasta remains a technological challenge. Creating GF pasta using heat moisture treatment-modified rice flour (MRF), psyllium husk (PH), mung bean protein (MBP), and transglutaminase (TG) was studied. Increasing the PH concentrations (0.75%, 1.5%, 2.25%, and 3%) increased firmness and hardness, while decreasing the cooking loss (CL) of cooked GF pasta, then 2.25% PH was combined with varied MBP concentrations (2.5%, 5%, 7.5%, and 10%), with or without 1% TG. Pasta with a 10% MBP, both with and without TG, increased firmness, texture profile, protein content, redness, yellowness, and porosity of the pasta. However, TG further modified protein secondary structure and network of MBP-enriched GF pasta. MBP lowered reducing sugar release during in vitro digestion of GF pasta, though it had minimal effect on significantly reducing CL. These results showed that PH and MBP with or without TG offer a viable approach for improving quality characteristics of heat-moisture treated GF rice pasta. © The Author(s) 2025. Published by Oxford University Press on behalf of Institute of Food Science and Technology.
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