Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.摘要 本研究以羽扇豆粉（lupin flour, LF）替代米粉（rice flour, RF）开发无麸质意大利面。本研究采用混料-工艺设计（mixture-process design），考察了LF替代RF的比例（10g/100g~30g/100g）、鸡蛋添加量（8g/100g~30g/100g）以及瓜尔胶（guar gum）添加量（0.15g/100g~1g/100g）三个因素。共测定7项响应变量（response variables），其中亮度、灰分含量、蛋白质含量、色度、色相、增重率及固形物损失率均可通过混料-工艺模型拟合（p<0.05）。LF因自身较高的蛋白质与矿物质含量，成为影响产品品质的显著因素。本研究开展感官分析（sensory analysis）以量化消费者接受度，最终得到最优配方：LF添加量20g/100g、鸡蛋添加量30g/100g、瓜尔胶添加量0.15g/100g。为与对照样品（100%米粉、30g/100g全蛋液、0.15g/100g瓜尔胶）进行对比，本研究对该最优配方开展近似成分分析（proximate analysis）。相较于对照样品，该配方的灰分（37.5g/100g）、蛋白质（63.15g/100g）、脂肪（112.12g/100g）与膳食纤维（126.66g/100g）含量均实现提升。本研究表明，用LF部分替代RF可作为无麸质食品的可靠开发方案。