Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides

Abstract

ABSTRACT Pasta enriched with nonstarch polysaccharides, and wholewheat pasta were assessed for cooking quality. Xanthan gum improved pasta firmness when added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums which contributed to overall pasta tirmness. Food grade pea fiber, at 5 and 10%, caused moderate reduction in firmness. Wholewheat pasta was similar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle changes in network structure than were large deformation compression tests.