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. 2021 Jan 5;10(1):91.
doi: 10.3390/foods10010091.

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Carola Cappa  1 , Monica Laureati  1 , Maria Cristina Casiraghi  1 , Daniela Erba  1 , Maurizio Vezzani  2 , Mara Lucisano  1 , Cristina Alamprese  1
Affiliations

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Carola Cappa et al. Foods. .

Abstract

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products.

Keywords: color; consumer acceptability; cooking behavior; dumpling; fiber content; gluten free pasta; gnocchi; liking predictors; starch digestibility; texture.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Gluten free (GF) and conventional (C) potato-based pasta samples without or with 20% addition of red rice (R) or buckwheat (B) flour.
Figure 2
Figure 2
Rapidly (grey bar) and slowly (black bar) digestible starch fractions in cooked gnocchi. RDS, rapidly digestible starch; SDS slowly digestible starch; AV, total available starch. For each parameter, bars with different letters are significantly different (p < 0.05).
Figure 3
Figure 3
Mean acceptability scores with standard error of the mean. Different letters indicate significant differences according to Least Significant Difference (LSD) post-hoc test.
Figure 4
Figure 4
Scores (a) and loadings (b) plots obtained by the Partial Least Square Regression (PLSR) model of the six gnocchi samples based on CATA questions, technological variables, and liking.
See this image and copyright information in PMC

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