PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERIZATION OF UNCONVENTIONAL FLOURS AND CHIA EXPELLER WITH POTENTIAL APPLICATION IN THE FORMULATION OF GLUTEN-FREE FOODS

CORONEL, ESTEFANÍA BELÉN; IXTAINA V.Y.; CAPITANI M.I.

La Plata (Buenos Aires) y San Salvador de Jujuy (Jujuy)

Conferencia; IV International Conference of la ValSe-Food Network and VII Symposium Chia-Link Valuable Ibero-American Seeds as the Future Food; 2022

IA ValSe-Food Network and VII Symposiun Chia-Link

The production of gluten-free foods faces numeroustechnological challenges associated with the absence of gluten functionalityand the supply of nutrients. In this sense, it is necessary to diversify thefood industry in terms of both advances in ingredients and formulations and theproduction of functional foods. Chia, buckwheat, and legumes such as peas havegreat advantages for their incorporation into gluten-free foods due to theircontribution of fiber, protein, polyunsaturated fatty acids, antioxidants,minerals, and vitamins. The objective of this work was to analyze thephysicochemical and functional properties of native rice, buckwheat, yellowpea, green pea, and chia expeller flours. The chia expeller presented a contentof lipids (12.27%), crude fiber (22.83%), and ashes (6.97%) significantlyhigher (p<0.05) than the other flours. Likewise, its protein content(29.30%) was significantly higher (p<0.05) than the rest, except green peaflour, which exhibited the highest protein percentage (30.39%). Regarding thefunctional properties, the water retention and absorption capacity and swelling(7.83, 6.66%, 10.71%, respectively) were significantly higher (p<0.05) inthe chia expeller. Rice flour stood out for its ability to absorb organicmolecules (8.07%). The emulsifying activity was higher in both pea flours(48.89 and 48.94%, green and yellow, respectively). Based on the results, thestudied flours have a high potential to be incorporated into gluten-free foods,giving them nutritional and functional benefits.