TEXTURAL CHARACTERISTICS OF WHOLEWHEAT PASTA AND PASTA CONTAINING NONSTARCH POLYSACCHARIDES

Pasta enriched with nonstarch polysaccharides, and wholewheat pasta we re assessed for cooking quality. Xanthan gum improved pasta firmness w hen added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums whi ch contributed to overall pasta firmness. Food grade pea fiber, at 5 a nd 10%, caused moderate reduction in firmness. Wholewheat pasta was si milar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle chang es in network structure than were large deformation compression tests.