The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
Int J Food Sci Nutr
; 73(5): 600-609, 2022 Aug.
Article
em En
| MEDLINE
| ID: mdl-35168444
ABSTRACT
Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the "source" or "high" fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn-rice-based GF products' nutritional profile.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oryza
/
Cicer
Idioma:
En
Revista:
Int J Food Sci Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
Itália