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The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
Int J Food Sci Nutr. 2022 Aug; 73(5):600-609.IJ

Abstract

Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the "source" or "high" fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn-rice-based GF products' nutritional profile.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Suo X
School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy. School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China.
Dall'Asta M
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Giuberti G
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Minucciani M
Massimo Zero srl, Merano, BZ, Italy.
Wang Z
School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China.
Vittadini E
School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy.

MeSH

CicerCookingDiet, Gluten-FreeFlourOryzaStarchZea mays

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35168444

Citation

Suo, Xinying, et al. "The Effect of Chickpea Flour and Its Addition Levels On Quality and in Vitro Starch Digestibility of Corn-rice-based Gluten-free Pasta." International Journal of Food Sciences and Nutrition, vol. 73, no. 5, 2022, pp. 600-609.
Suo X, Dall'Asta M, Giuberti G, et al. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta. Int J Food Sci Nutr. 2022;73(5):600-609.
Suo, X., Dall'Asta, M., Giuberti, G., Minucciani, M., Wang, Z., & Vittadini, E. (2022). The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta. International Journal of Food Sciences and Nutrition, 73(5), 600-609. https://doi.org/10.1080/09637486.2022.2040008
Suo X, et al. The Effect of Chickpea Flour and Its Addition Levels On Quality and in Vitro Starch Digestibility of Corn-rice-based Gluten-free Pasta. Int J Food Sci Nutr. 2022;73(5):600-609. PubMed PMID: 35168444.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta. AU - Suo,Xinying, AU - Dall'Asta,Margherita, AU - Giuberti,Gianluca, AU - Minucciani,Michele, AU - Wang,Zhangcun, AU - Vittadini,Elena, Y1 - 2022/02/15/ PY - 2022/2/17/pubmed PY - 2022/7/22/medline PY - 2022/2/16/entrez KW - Gluten-free pasta KW - cooking quality KW - corn-rice-chickpea KW - in vitro starch digestion SP - 600 EP - 609 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 73 IS - 5 N2 - Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the "source" or "high" fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn-rice-based GF products' nutritional profile. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/35168444/The_effect_of_chickpea_flour_and_its_addition_levels_on_quality_and_in_vitro_starch_digestibility_of_corn_rice_based_gluten_free_pasta_ DB - PRIME DP - Unbound Medicine ER -