The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) flour, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in different recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa flour, potato starch and tara gum had deteriorating effects on GF and egg-free pasta firmness and cooking quality. Lupine flour addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the firmness and cooking quality decreasing effects could be improved again, especially when tara gum was absent in the formulations. In the final recipe, the content of lupine flour was increased to 30% because its protein is complementary to the quinoa protein. From ...

The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kin...