The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P < 0.05) while total starch decreased quadratically (P < 0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P < 0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P < 0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P < 0.05) the resistant starch content, while decreasing quadratically (P < 0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.

Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F., Cooking quality and starch digestibility of gluten free pasta using new bean flour, <<FOOD CHEMISTRY>>, 2015; (175): 43-49. [doi:10.1016/j.foodchem.2014.11.127] [http://hdl.handle.net/10807/106082]

Cooking quality and starch digestibility of gluten free pasta using new bean flour

Giuberti, Gianluca
Primo
;
Gallo, Antonio
Secondo
;
Cerioli, Carla;Fortunati, Paola
Penultimo
;
Masoero, Francesco
Ultimo
2015

Abstract

The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P < 0.05) while total starch decreased quadratically (P < 0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P < 0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P < 0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P < 0.05) the resistant starch content, while decreasing quadratically (P < 0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.
2015
Inglese
Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F., Cooking quality and starch digestibility of gluten free pasta using new bean flour, <<FOOD CHEMISTRY>>, 2015; (175): 43-49. [doi:10.1016/j.foodchem.2014.11.127] [http://hdl.handle.net/10807/106082]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/106082
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