Study of effect of transglutaminase on funcional pasta with whole wheat flour or resistant starch

Abstract

Non-traditional ingredients such as whole wheat flour and resistant starch are being added to pasta to improve its nutritional value and provide potential benefits to consumer health. The whole wheat flour, besides the fiber, vitamins and minerals supply, is also associated with the risk reduction of cardiovascular disease, type 2 diabetes, obesity and cancer. The resistant starch, which presents physiological functions similar to fiber, is associated with the protection against colon cancer, reduction of the concentration of blood glucose in the postprandial period and may act on metabolic control of type 2 diabetes. However, the use of these ingredients can affect the technological properties of the dough, resulting in a weakening of the gluten network. To minimize these negative effects, transglutaminase enzyme can be added in order to strengthen the gluten network and improve the product characteristics. The objective of this work is to develop spaghetti with functional properties, by the addition of whole wheat flour and resistant starch, using transglutaminase. Two different 22 central composite rotational designs (CCRD) will be used to verify the effect of the addition of whole wheat flour and resistant starch on the rheological properties of wheat flour and on the technological characteristics of pasta and by adding the transglutaminase enzyme. The products will be evaluated by technological and sensorial analysis. (AU)