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

CORONEL ESTEFANIA; IXTAINA VANESA; CAPITANI MARIANELA

La Plata- San Salvador de Jujuy

Conferencia; IV CONFERENCIA INTERNACIONAL DEL GRUPO IA VALSE FOOD CYTED Y VII SIMPOSIO CHIA LINK; 2022

CYTED-UNLP-UNJU

The production of gluten-free foods faces numerous technological challenges associatedwith the absence of gluten functionality and the supply of nutrients. In this sense, it isnecessary to diversify the food industry in terms of both advances in ingredients andformulations and the production of functional foods. Chia, buckwheat, and legumes such aspeas have great advantages for their incorporation into gluten-free foods due to theircontribution of fiber, protein, polyunsaturated fatty acids, antioxidants, minerals, andvitamins. The objective of this work was to analyze the physicochemical and functionalproperties of native rice, buckwheat, yellow pea, green pea, and chia expeller flours. Thechia expeller presented a content of lipids (12.27%), crude fiber (22.83%), and ashes (6.97%)significantly higher (p