Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents

Spaghetti based on quinoa or oat were manufactured using two different structuring agents, carboxymethylcellulose sodium salt (CMC) and pregelatinized starch at three different percentages (0.1%, 0.2%, 0.3% and 10%, 20%, 30%, respectively). The dough rheological properties were determined using a capillary rheometer, the mechanical characteristics of dry spaghetti by a dynamic mechanical analyzer and the sensorial parameters by a trained panel. Elongational and shear viscosity declined or increased when CMC was added to quinoa and oat based dough, respectively. The stress at break for dry non-conventional spaghetti increased for oat spaghetti added with CMC and pregelatinized starch, whereas decreased for quinoa spaghetti. The sensorial parameters of dry and cooked spaghetti in quinoa and oat base were strongly affected by addition of CMC and pregelatinized starch as it was not possible to produce spaghetti in base either quinoa or oat without using the tested structuring agents.