Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage

The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical–physical and colour parameters of gluten-free (GF) fresh pasta filled with cheese following pasteurisation and during refrigerated storage was evaluated. The pasta was designed to be consumed after deep frying. Control wheat flour fresh filled pasta was also prepared to make comparisons with the GF samples. The pasteurisation treatment resulted in adequate microbial reduction and allowed a mould free shelf life of 14 days; the best microbiological results were obtained with GG at both concentrations. The GF dough showed greater adhesiveness compared to control samples, while the use of XG resulted in a more cohesive dough. Following pasteurization, the GG-supplemented pasta exhibited contemporary higher and lower aw values for the dough and the filling, respectively, compared with XG samples. The XG pasta better retained moisture during storage, resulting in the inhibition of the development of crack fractures on the dough surface, which appeared on the GG samples after 7 days of storage. Both hydrocolloids strongly reduced the percentage of oil absorbed during frying with respect to control, while no sensory differences were detected between the 4 GF groups.