A multivariate study of the physicochemical and functional characteristics of native and pregelatinized gluten-free flours and chia expeller

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

Valencia

Conferencia; V International Conference of la ValSe-Food Network and VIII Symposium Chia-Link; 2023

The high demand for gluten-free foods and consumers´ preference forhealthier diets drive the search for raw materials with suitable properties forpreparing these foods. This study utilized a multivariate statisticalapproach to analyze the physicochemical and functional properties of rice,buckwheat, green pea, and yellow pea flours in both their native andpregelatinized forms and chia expeller. Principal component analysis (PCA) wasapplied to the flours and chia expeller data set. The score plot depictedthe variations among the samples, revealing the correlation patterns betweenthe variables. PC1, 2, and 3 explain 44.0, 23.2, and 17.2% of thevariability, respectively, describing a total of 84.4% of the variance. PC1allowed separating the chia expeller from the other flours, whereas PC2distinguished pea flour from rice flour. By considering PC1, chia expeller wasassociated mainly with a high content of fatty acids, crude fiber, and water absorption capacity, water holding capacity, andswelling capacity. These characteristics can be attributed to the oil andmucilage present in chia expeller. Regarding the other flours, they exhibited moderateto high luminosity, moisture content, and carbohydrate levels. Concerning PC2,pregelatinized rice flour displayed a high absorption capacity of organicmolecules whereas the pea flours were related to the least gelationconcentration, high acidity, bulk, and tapped density, yellow color, oil-holdingcapacity, emulsifying activity, emulsion stability, and protein content. Thus,this multivariate analysis visualized the association between variables tocharacterize the analyzed flours and chia expeller, with potential applicationin gluten-free foods.