Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

The objective of this study was to investigate the effect of partial replacement of corn flour with pumpkin flour (PF, 0% (0 g/100 g), 25% (13.5 g/100 g) and 50% (27 g/100 g)) and durian seed flour (DSF, 0% (0 g/100 g), 25% (13.5 g/100 g) and 50% (27 g/100 g)) on the characteristics of gluten-free pasta. The gluten free pasta containing PF had more desirable characteristics than the pasta containing DSF. The moisture content, ash, cooking yield and a* were increased by partial replacement of the corn flour with either PF or DSF. In this study, L*, b* and hardness of the uncooked pasta were decreased by increasing DSF or PF content in the pasta formulation. In the cooked form, the gluten free pasta containing 50% DSF had the highest hardness and lowest adhesiveness and overall acceptability among-all formulated samples. The addition of 25% PF to the formulation led to improve the color, texture properties and sensory attributes of gluten free pasta. The gluten-free pasta containing 25% PF was the most desirable pasta among all formulated samples. The current study revealed that the gluten-free pasta containing 25% PF was the most desirable sample among all formulated pastas. (C) 2015 Elsevier Ltd. All rights reserved.