Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

LEÓN, JULIÁN ; BONGIANINO, NICOLÁS; QUIROGA, FERNANDA; BERTONE DIEGO; LEÓN, ALBERTO

AgriScientia

Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina

Año: 2024 vol. 40 p. 1 - 6

One of the most important challenges in the production of gluten-free foodsis the need to improve their nutritional quality. This work attempts to producegluten-free noodles by substituting three different percentages of corn flour withhemp and to evaluate their technological and nutritional quality. This study usedcorn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flourwith 23.57 % protein and 28.75 % fiber. The pastas were made by extrusionby adding pregelatinized starch, ovalbumin and salt to obtain the control, thensubstitutions were made with 5 %, 10 % and 15 % hemp flour. The additionof hemp flour did not significantly affect the most important quality indicators,such as optimum cooking time and cooking residue, and even increased thefirmness of the cooked pasta. Protein and fiber content increased significantly.It can be concluded that the addition of these percentages of hemp flour doesnot produce a deterioration of the technological quality of gluten-free pastaand allows for an increase in fiber and protein content, generating a significantimprovement of nutritional quality.Keywords: celiac disease, corn flour, technological quality