Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>)

Abstract

Nowadays, gluten-free (GF) products have become a trend as a healthy food. Making GF pasta has its challenges because there is no gluten content in GF flour. Application of red seaweed (Kappaphycus alvarezii) as hydrocolloid to enhance the quality of GF pasta has been conducted. The effects of the addition of K. alvarezii puree (0, 10, 20, 30, and 40% of the total flour) on chemical characteristics (moisture content, ash, fat, protein, carbohydrates, total dietary fiber, and calcium content), physical characteristics (elongation, adhesiveness, cohesiveness, springiness, and color), cooking properties (cooking time and cooking loss) and sensory evaluation (color, taste, aroma, firmness and overall acceptability) were investigated. K. alvarezii was able to increase viscous-elasticity, calcium, dietary fiber, cooking properties, and panelists' preference of GF pasta. K. alvarezii can be used as an additive to improve physicochemical properties, cooking quality, and acceptance of GF pasta.