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Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
Food Chem. 2017 Apr 15; 221:1954-1961.FC

Abstract

A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5μg/g to 923.9μg/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Menga V
CREA-CER, Consiglio per la Ricerca e l'analisi dell'economia Agraria (CREA), Cereal Research Centre (CER), S.S. 673 Km 25+200, 71100 Foggia, Italy.
Amato M
Scuola di scienze Agrarie, Forestali, Alimentari ed Ambientali, Università della Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
Phillips TD
Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546-0312, USA.
Angelino D
Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy.
Morreale F
Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy.
Fares C
CREA-CER, Consiglio per la Ricerca e l'analisi dell'economia Agraria (CREA), Cereal Research Centre (CER), S.S. 673 Km 25+200, 71100 Foggia, Italy. Electronic address: clara.fares@crea.gov.it.

MeSH

CookingDietary FiberFlourGlutensGlycemic IndexSalviaSeedsStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27979185

Citation

Menga, Valeria, et al. "Gluten-free Pasta Incorporating Chia (Salvia Hispanica L.) as Thickening Agent: an Approach to Naturally Improve the Nutritional Profile and the in Vitro Carbohydrate Digestibility." Food Chemistry, vol. 221, 2017, pp. 1954-1961.
Menga V, Amato M, Phillips TD, et al. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chem. 2017;221:1954-1961.
Menga, V., Amato, M., Phillips, T. D., Angelino, D., Morreale, F., & Fares, C. (2017). Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chemistry, 221, 1954-1961. https://doi.org/10.1016/j.foodchem.2016.11.151
Menga V, et al. Gluten-free Pasta Incorporating Chia (Salvia Hispanica L.) as Thickening Agent: an Approach to Naturally Improve the Nutritional Profile and the in Vitro Carbohydrate Digestibility. Food Chem. 2017 Apr 15;221:1954-1961. PubMed PMID: 27979185.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. AU - Menga,Valeria, AU - Amato,Mariana, AU - Phillips,Tim D, AU - Angelino,Donato, AU - Morreale,Federico, AU - Fares,Clara, Y1 - 2016/11/30/ PY - 2016/09/01/received PY - 2016/11/24/revised PY - 2016/11/29/accepted PY - 2016/12/17/entrez PY - 2016/12/17/pubmed PY - 2017/3/10/medline KW - Chia mucilage KW - Chia seed KW - Flavonoid KW - Gluten-free fresh pasta KW - Phenolic acid SP - 1954 EP - 1961 JF - Food chemistry JO - Food Chem VL - 221 N2 - A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5μg/g to 923.9μg/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27979185/Gluten_free_pasta_incorporating_chia__Salvia_hispanica_L___as_thickening_agent:_An_approach_to_naturally_improve_the_nutritional_profile_and_the_in_vitro_carbohydrate_digestibility_ DB - PRIME DP - Unbound Medicine ER -