Gluten free 'tagliatelle' were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) common bean flour. On a dry matter (DM) basis, total starch decreased (p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased (p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased (p < 0.05) from 46 for control to 65 for T40. The colour was influenced (p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased (p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 (p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation.

Giuberti, G., Gallo, A., Fiorentini, L., Fortunati, P., Masoero, F., In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar, <<STARKE (WEINHEIM)>>, 2016; 68 (3-4): 374-378. [doi:10.1002/star.201500007] [http://hdl.handle.net/10807/133641]

In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar

Giuberti, Gianluca;Gallo, Antonio;Fiorentini, Lucia;Fortunati, Paola;Masoero, Francesco
2016

Abstract

Gluten free 'tagliatelle' were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) common bean flour. On a dry matter (DM) basis, total starch decreased (p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased (p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased (p < 0.05) from 46 for control to 65 for T40. The colour was influenced (p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased (p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 (p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation.
2016
Inglese
Giuberti, G., Gallo, A., Fiorentini, L., Fortunati, P., Masoero, F., In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar, <<STARKE (WEINHEIM)>>, 2016; 68 (3-4): 374-378. [doi:10.1002/star.201500007] [http://hdl.handle.net/10807/133641]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/133641
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