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Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
PLoS One. 2016; 11(9):e0160721.Plos

Abstract

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

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Authors+Show Affiliations

Laleg K
UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France. CRNH Auvergne, UNH, UMR 1019, INRA, Clermont-Ferrand, France.
Cassan D
UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France.
Barron C
UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France.
Prabhasankar P
CSIR-Central Food Technological Research Institute, Mysore, India.
Micard V
UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France.

MeSH

CookingDiet, Gluten-FreeDietary FiberDigestionFabaceaeFlourGlutensGlycemic IndexHumansNutritive ValueStarchTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27603917

Citation

Laleg, Karima, et al. "Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta." PloS One, vol. 11, no. 9, 2016, pp. e0160721.
Laleg K, Cassan D, Barron C, et al. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLoS One. 2016;11(9):e0160721.
Laleg, K., Cassan, D., Barron, C., Prabhasankar, P., & Micard, V. (2016). Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PloS One, 11(9), e0160721. https://doi.org/10.1371/journal.pone.0160721
Laleg K, et al. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLoS One. 2016;11(9):e0160721. PubMed PMID: 27603917.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. AU - Laleg,Karima, AU - Cassan,Denis, AU - Barron,Cécile, AU - Prabhasankar,Pichan, AU - Micard,Valérie, Y1 - 2016/09/07/ PY - 2016/05/11/received PY - 2016/07/22/accepted PY - 2016/9/8/entrez PY - 2016/9/8/pubmed PY - 2017/8/3/medline SP - e0160721 EP - e0160721 JF - PloS one JO - PLoS One VL - 11 IS - 9 N2 - Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/27603917/Structural_Culinary_Nutritional_and_Anti_Nutritional_Properties_of_High_Protein_Gluten_Free_100_Legume_Pasta_ DB - PRIME DP - Unbound Medicine ER -