The effect of the application of transglutaminase enzyme on spaguetti type dry pasta

• Autor(a) principal: Sebastião, Victor Guilherme
• Data de Publicação: 2023
• Outros Autores: Ribeiro, Giovani Leite, Vilmes, Tiago Elano, Steel, Caroline Joy
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/58091
• topic: clean label; spaghetti; dry pasta; enzyme; transglutaminase

Dry pasta is a very popular product, which has a large and growing market in Brazil. Alongside the increase in consumption, there has been a search for products classified as “clean label”, which are alternatives with fewer additives in their composition. It is known that for pasta preparation it is necessary to use strong flour. The use of enzymes for the total or partial replacement of additives in the food industry can be expanded, as there are still little explored applications. Therefore, this work aimed to evaluate the effect of the enzyme transglutaminase (TG) in the preparation of spaghetti type dry pasta. Different samples of pasta were prepared and evaluated at four points of their shelf life (after 1, 15, 30 and 45 days) regarding the ideal cooking time, the mass increase of the cooked pasta, loss of solids in the cooking water and instrumental texture (pasta firmness). Eight assays were performed: TC (CONTROL without TG), TG1, TG2, TG3, TG4, TG5, TG6 (with 50, 100, 150, 200, 300, 1000 ppm of TG, respectively), and TP (standard containing ascorbic acid). The results showed that the tests with the highest concentration of TG showed an increase in mass of the cooked pasta, lower solids loss and greater firmness of the pasta after cooking. On the other hand, TP and TC did not differ significantly, and showed lower mass gain and greater solids loss during cooking. The results indicate that the application of TG may be promising to improve the technological quality of spaghetti type dry pasta.