Evaluation of the physicochemical properties of gluten‐free pasta enriched with resistant starch

BACKGROUND The objective was to examine the potential use of resistant starch (RS) as a fibre‐enriching ingredient in gluten‐free pasta. Pasta was enriched with commercial RS type II (Hi‐Maize™ 260) at 100–200 g kg−1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. RESULTS Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS‐enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg−1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. CONCLUSIONS The addition of RS improved the quality of gluten‐free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg−1 RS can be considered a source of DF.