Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii)

Enny Sholichah¹, Rima Kumalasari^1, , Novita Indrianti¹, Lia Ratnawati¹, Ari Restuti² and Aris Munandar²

¹Research Center for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia

²Fisheries Study Program, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Indonesia

Cite this paper:
Enny Sholichah, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Ari Restuti and Aris Munandar. Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii). Journal of Food and Nutrition Research. 2021; 9(4):187-192. doi: 10.12691/jfnr-9-4-3

Abstract

Nowadays, gluten-free (GF) products have become a trend as a healthy food. Making GF pasta has its challenges because there is no gluten content in GF flour. Application of red seaweed (Kappaphycus alvarezii) as hydrocolloid to enhance the quality of GF pasta has been conducted. The effects of the addition of K. alvarezii puree (0, 10, 20, 30, and 40% of the total flour) on chemical characteristics (moisture content, ash, fat, protein, carbohydrates, total dietary fiber, and calcium content), physical characteristics (elongation, adhesiveness, cohesiveness, springiness, and color), cooking properties (cooking time and cooking loss) and sensory evaluation (color, taste, aroma, firmness and overall acceptability) were investigated. K. alvarezii was able to increase viscous-elasticity, calcium, dietary fiber, cooking properties, and panelists' preference of GF pasta. K. alvarezii can be used as an additive to improve physicochemical properties, cooking quality, and acceptance of GF pasta.

Keywords:
gluten-free pasta Kappaphycus alvarezii seaweed puree hydrocolloid

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