Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour

ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices.

摘要：本研究旨在开发一款添加黄色西番莲果皮粉（yellow passion fruit peel flour，PPF）的无麸质鲜面配方。以米粉与玉米粉的混合物为对照配方，分别制备添加10%、20% PPF的试验配方。对所得样品开展感官分析、理化特性表征及工艺性能测定。向无麸质面条中添加PPF可延长煮制时间，提升可溶性固形物流失量与吸水率，同时改变样品的色泽。对照配方与添加10% PPF的配方拥有最优的感官参数，可接受度指数均高于70%。添加10% PPF可提升样品的膳食纤维含量（3.25%）与灰分含量（2.15%），同时降低碳水化合物占比（41.19%）与能量值（223.26 kcal/80g）；各配方的蛋白质与脂质含量无显著差异。主成分分析结果显示，对照配方凭借其感官特性脱颖而出，而添加10% PPF的配方则优化了营养品质。综上，通过添加PPF提升无麸质鲜面的营养价值，可作为满足市场对健康食品需求的可行方案。