Hydrocolloid‐Mediated Structuring of Gluten‐Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties

The development of gluten-free pasta with acceptable cooking and textural quality remains challenging due to the absence of a gluten network. In this study, gluten-free pasta was formulated using germinated proso millet flour (GPMF) with the incorporation of different hydrocolloids (guar gum (GG), gum acacia (GA), and xanthan gum (XG) at 1 and 2 g/100 g levels) to improve functional properties. Durum wheat semolina (DWS) pasta was used as the reference sample. The effects of hydrocolloid addition on pasting behavior, cooking quality, texture, color, and microstructure were evaluated. Pasta prepared from GPMF exhibited a shorter optimum cooking time (4.36-5.91 min) compared to the semolina sample (8.76 min). Hydrocolloid addition reduces the gruel loss from 3.46% (GMPF) to 2.08% in the XG2 sample, while increasing water absorption (up to 149.86%) and swelling index (up to 2.11). Texture analysis showed an improvement in uncooked pasta hardness from 1.50 N (GPMF) to 16.73 N in XG2, and an increase in cooked pasta firmness from 0.16 to 0.53 N. Color analysis revealed lower lightness and yellowness in GPMF pasta compared to semolina, while hydrocolloid incorporation improved visual appearance. FTIR analysis confirmed the presence of characteristic starch and protein functional groups, indicating changes in intermolecular interactions without the formation of new chemical bonds. SEM micrographs show hydrocolloid addition promoted the formation of a more compact and continuous starch-protein-hydrocolloid matrix after cooking. This study highlights the potential of germinated proso millet as a value-added ingredient for nutritionally balanced gluten-free pasta products.