TY - JOUR
T1 - Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours
AU - Patiño-Rodríguez, Omar
AU - Bello-Pérez, Luis Arturo
AU - Flores-Silva, Pamela Celeste
AU - Sánchez-Rivera, Mirna María
AU - Romero-Bastida, Claudia Andrea
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/4
Y1 - 2018/4
N2 - Alternative ingredients such as unripe plantain (whole and pulp), maize and chickpea flour were used to prepare extruded dry gluten-free spaghetti with functional characteristics. The chemical composition, cooking quality and metabolomic profile in different processing steps (dough formation, uncooked and cooked) were analysed. Two formulations were prepared using unripe plantain pulp and whole unripe plantain fruit (pulp and peel). The two spaghetti samples showed a similar chemical composition, but the whole flour product had a higher dietary fibre content. No difference in cooked weight and cooking loss of the spaghetti samples was found, and the optimal cooking time was slightly lower for spaghetti with whole flour. The spaghetti sample with whole flour showed higher hardness than spaghetti with pulp flour but was similar to commercial spaghetti. The water absorption of spaghetti with whole flour was lower than spaghetti with pulp flour, but this did not affect the diameter of the cooked spaghetti. The metabolomic profile for both spaghetti was similar; a decrease in the area of metabolites present in the spaghetti was observed with uncooking and cooking, but an important number of metabolites was maintained after cooking. It is possible to develop gluten-free pasta with quality characteristics using whole unripe plantain flour.
AB - Alternative ingredients such as unripe plantain (whole and pulp), maize and chickpea flour were used to prepare extruded dry gluten-free spaghetti with functional characteristics. The chemical composition, cooking quality and metabolomic profile in different processing steps (dough formation, uncooked and cooked) were analysed. Two formulations were prepared using unripe plantain pulp and whole unripe plantain fruit (pulp and peel). The two spaghetti samples showed a similar chemical composition, but the whole flour product had a higher dietary fibre content. No difference in cooked weight and cooking loss of the spaghetti samples was found, and the optimal cooking time was slightly lower for spaghetti with whole flour. The spaghetti sample with whole flour showed higher hardness than spaghetti with pulp flour but was similar to commercial spaghetti. The water absorption of spaghetti with whole flour was lower than spaghetti with pulp flour, but this did not affect the diameter of the cooked spaghetti. The metabolomic profile for both spaghetti was similar; a decrease in the area of metabolites present in the spaghetti was observed with uncooking and cooking, but an important number of metabolites was maintained after cooking. It is possible to develop gluten-free pasta with quality characteristics using whole unripe plantain flour.
KW - Dietary fibre
KW - Gluten-free
KW - Metabolites
KW - Plantain
KW - Spaghetti
UR - http://www.scopus.com/inward/record.url?scp=85039750097&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2017.12.025
DO - 10.1016/j.lwt.2017.12.025
M3 - Artículo
SN - 0023-6438
VL - 90
SP - 297
EP - 302
JO - LWT
JF - LWT
ER -