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 734.5 μg/g to 923.9 μg/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.

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 / Menga, Valeria; Amato, Mariana; Phillips, Tim D.; Angelino, Donato; Morreale, Federico; Fares, Clara. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 221:(2017), pp. 1954-1961. [10.1016/j.foodchem.2016.11.151]

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

Angelino, Donato;Morreale, Federico;
2017

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 734.5 μg/g to 923.9 μg/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.
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 / Menga, Valeria; Amato, Mariana; Phillips, Tim D.; Angelino, Donato; Morreale, Federico; Fares, Clara. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 221:(2017), pp. 1954-1961. [10.1016/j.foodchem.2016.11.151]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2836119
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 49
  • ???jsp.display-item.citation.isi??? ND
social impact