The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label tagliatelle, compared to a rice flour-based version (CTRL). A hydrogel consisting of carob seed flour and xanthan gum was used to reproduce the viscoelastic properties of gluten. Samples were analyzed for their rheological, physicochemical, nutritional, and sensory properties. The use of AF elevated the elastic modulus (G′), phenolic content, antioxidant activity, lipid content, and fiber content. The sample A100 was a “source of fiber”, according to EC Reg. 1924/06. In terms of cooking behavior, the incorporation of AF induced an increase in the water absorption index (WAI), the swelling index (SW), and a higher cooking loss. The addition of AF also resulted in a greater firmness at the cutting test and a brown color. The acorn tagliatelle had a fruity odor and flavor note. Based on these findings, AF could be a valid option in novel functional food prototypes, and also in gluten-free, egg-free and vegan versions.
Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob–Xanthan Hydrogel
Vurro, Francesca
;Ailoaiei, Alexandra-Mihaela;Squeo, Giacomo;Caponio, Francesco;Pasqualone, Antonella
2026-01-01
Abstract
The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label tagliatelle, compared to a rice flour-based version (CTRL). A hydrogel consisting of carob seed flour and xanthan gum was used to reproduce the viscoelastic properties of gluten. Samples were analyzed for their rheological, physicochemical, nutritional, and sensory properties. The use of AF elevated the elastic modulus (G′), phenolic content, antioxidant activity, lipid content, and fiber content. The sample A100 was a “source of fiber”, according to EC Reg. 1924/06. In terms of cooking behavior, the incorporation of AF induced an increase in the water absorption index (WAI), the swelling index (SW), and a higher cooking loss. The addition of AF also resulted in a greater firmness at the cutting test and a brown color. The acorn tagliatelle had a fruity odor and flavor note. Based on these findings, AF could be a valid option in novel functional food prototypes, and also in gluten-free, egg-free and vegan versions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
