TY - JOUR
T1 - Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color
AU - Camelo-Méndez, Gustavo A.
AU - Flores-Silva, Pamela C.
AU - Agama-Acevedo, Edith
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2017, Springer Science+Business Media, LLC.
PY - 2017/12/1
Y1 - 2017/12/1
N2 - The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, Cab*, hab and ΔE*ab) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).
AB - The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, Cab*, hab and ΔE*ab) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).
KW - Antioxidant capacity
KW - Color
KW - Gluten-free pasta
KW - Non-conventional flour
KW - Phenolics
UR - http://www.scopus.com/inward/record.url?scp=85031917726&partnerID=8YFLogxK
U2 - 10.1007/s11130-017-0639-9
DO - 10.1007/s11130-017-0639-9
M3 - Artículo
C2 - 29063352
SN - 0921-9668
VL - 72
SP - 411
EP - 417
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 4
ER -