TY - JOUR
T1 - Gluten-free spaghetti made with chickpea, unripe plantain and maize flours
T2 - Functional and chemical properties and starch digestibility
AU - Flores-Silva, Pamela C.
AU - Berrios, Jose De J.
AU - Pan, James
AU - Osorio-Díaz, Perla
AU - Bello-Pérez, Luis A.
PY - 2014/9
Y1 - 2014/9
N2 - The development of gluten-free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch digestibility of gluten-free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten-free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten-free spaghetti was in the range of 10.04-10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten-free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten-free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten-free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.
AB - The development of gluten-free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch digestibility of gluten-free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten-free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten-free spaghetti was in the range of 10.04-10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten-free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten-free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten-free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.
KW - Cooking quality
KW - Gluten-free
KW - Pasta
KW - Plantain
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=84906313380&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12529
DO - 10.1111/ijfs.12529
M3 - Artículo
SN - 0950-5423
VL - 49
SP - 1985
EP - 1991
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -