Investigation of Cooking Quality, Textural and Sensory Characteristics of Rice and Corn Flour-Based Gluten-Free Pasta Fortified with Xanthan Gum and Lyophilized Trout Flour (Oncorhynchus mykiss)

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Işık H., Gül H.

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY, cilt.83, sa.2, ss.27-43, 2026 (ESCI)

Özet

This study investigated the technological, nutritional, and sensory properties of gluten-free pasta (GFP) made from a rice (60%) and corn (40%) flour blend fortified with 1% xanthan gum and 2.5–10% lyophilized trout flour (LTF; Oncorhynchus mykiss). Proximate composition, cooking quality, including optimum cooking time (OCT), cooking loss (CL), volume increase (VI), and water absorption capacity (WAC); color; textural properties of dried-uncooked and cooked GFP; and sensory attributes were evaluated. Increasing LTF significantly decreased moisture and water activity while increasing protein, ash, dietary fiber, and titratable acidity (p < 0.05). Cooking quality parameters such as OCT, WAC, and VI improved, though CL also rose but remained acceptable. Color analysis showed increased lightness and yellowness, with slight redness. Texture analysis revealed decreased dry hardness at ≥7.5% LTF and softer, stickier cooked pasta with reduced springiness. Sensory acceptability declined due to fishy odor and flavor; however, vinegar pretreatment combined with lyophilization enhanced palatability and color. Formulations with up to 7.5% LTF, especially 2.5–5%, maintained acceptable sensory and cooking qualities. Adding xanthan gum enabled the production of nutritionally enhanced GFP with satisfactory technological and sensory properties.