TY - JOUR
T1 - Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour
AU - Garcia-Valle, Daniel E.
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Alvarez-Ramirez, Jose
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/6
Y1 - 2021/6
N2 - Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with blends of semolina and chickpea flour. Texture analysis showed that chickpea flour induced significant reductions in hardness and elasticity of cooked pasta. The addition of the chickpea increased protein solubility (150–200%). The accessible thiols showed a marked increase, indicating that the formation of a protein network relied on sulfhydryl crosslinking between proteins and other pasta components. FTIR analysis showed that the above characteristics may be linked to the secondary structure of proteins since chickpea tend to form structures with a high content of β-sheet configurations. The main advantage of using chickpea is in the in vitro digestibility since the effective starch content decreased from 74.67 ± 0.95 g/100 g for semolina pasta to 41.25 ± 1.17 g/100 g for chickpea pasta. The rapidly and slowly digestible starch fractions exhibited notable reductions of up 45%, which was attributed to the formation of complexes and to protective physical barriers of proteins on the starch granule. Non-conventional flours offer certain benefits for pasta formulations, but also certain challenges to stabilizing the pasta structure.
AB - Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with blends of semolina and chickpea flour. Texture analysis showed that chickpea flour induced significant reductions in hardness and elasticity of cooked pasta. The addition of the chickpea increased protein solubility (150–200%). The accessible thiols showed a marked increase, indicating that the formation of a protein network relied on sulfhydryl crosslinking between proteins and other pasta components. FTIR analysis showed that the above characteristics may be linked to the secondary structure of proteins since chickpea tend to form structures with a high content of β-sheet configurations. The main advantage of using chickpea is in the in vitro digestibility since the effective starch content decreased from 74.67 ± 0.95 g/100 g for semolina pasta to 41.25 ± 1.17 g/100 g for chickpea pasta. The rapidly and slowly digestible starch fractions exhibited notable reductions of up 45%, which was attributed to the formation of complexes and to protective physical barriers of proteins on the starch granule. Non-conventional flours offer certain benefits for pasta formulations, but also certain challenges to stabilizing the pasta structure.
KW - Chickpea flour
KW - In vitro digestibility
KW - Pasta
KW - Protein solubility
KW - Secondary structure
UR - http://www.scopus.com/inward/record.url?scp=85103332042&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.111347
DO - 10.1016/j.lwt.2021.111347
M3 - Artículo
AN - SCOPUS:85103332042
SN - 0023-6438
VL - 145
JO - LWT
JF - LWT
M1 - 111347
ER -