High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality
Articolo
Data di Pubblicazione:
2021
Abstract:
High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
Antioxidant capacity; Extrusion-cooking; Maize; Phenolic acids; Pre-gelatinization; Resistant starch; Amylose; Antioxidants; Cooking; Diet, Gluten-Free; Flour; Hydroxybenzoates; Starch; Temperature; Zea mays
Elenco autori:
Bresciani A.; Giordano D.; Vanara F.; Blandino M.; Marti A.
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