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Cooking quality and starch digestibility of gluten free pasta using new bean flour.
- Source :
-
Food Chemistry . May2015, Vol. 175, p43-49. 7p. - Publication Year :
- 2015
-
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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 175
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 100364597
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.11.127