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Cooking quality and starch digestibility of gluten free pasta using new bean flour.
Food Chem. 2015 May 15; 175:43-9.FC

Abstract

The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P<0.05) while total starch decreased quadratically (P<0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P<0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P<0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P<0.05) the resistant starch content, while decreasing quadratically (P<0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.

Authors+Show Affiliations

Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy. Electronic address: gianluca.giuberti@unicatt.it.Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25577049

Citation

Giuberti, Gianluca, et al. "Cooking Quality and Starch Digestibility of Gluten Free Pasta Using New Bean Flour." Food Chemistry, vol. 175, 2015, pp. 43-9.
Giuberti G, Gallo A, Cerioli C, et al. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chem. 2015;175:43-9.
Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., & Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-9. https://doi.org/10.1016/j.foodchem.2014.11.127
Giuberti G, et al. Cooking Quality and Starch Digestibility of Gluten Free Pasta Using New Bean Flour. Food Chem. 2015 May 15;175:43-9. PubMed PMID: 25577049.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cooking quality and starch digestibility of gluten free pasta using new bean flour. AU - Giuberti,Gianluca, AU - Gallo,Antonio, AU - Cerioli,Carla, AU - Fortunati,Paola, AU - Masoero,Francesco, Y1 - 2014/11/28/ PY - 2014/09/05/received PY - 2014/11/18/revised PY - 2014/11/20/accepted PY - 2015/1/12/entrez PY - 2015/1/13/pubmed PY - 2015/8/15/medline KW - Bean KW - Cooking quality KW - Gluten free KW - Predicted glycemic index KW - Resistant starch KW - Starch digestibility SP - 43 EP - 9 JF - Food chemistry JO - Food Chem VL - 175 N2 - The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P<0.05) while total starch decreased quadratically (P<0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P<0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P<0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P<0.05) the resistant starch content, while decreasing quadratically (P<0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25577049/Cooking_quality_and_starch_digestibility_of_gluten_free_pasta_using_new_bean_flour_ DB - PRIME DP - Unbound Medicine ER -