Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

MARCELA L. MARTÍNEZ; ANDREA MARIN; RENATO GILI; MARÍA CECILIA PENCI; PABLO RIBOTTA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 52 p. 2148 - 2155

0950-5423

The aim of this work was to analyse the influence of defatted almond flour on soya bean-based glutenfreepasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) incooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99 mg ellagic acidequivalent/g, while the antioxidant activity (DPPH?) ranged between 19.1% and 41.9%. The sensory testshowed no significant differences between the formulated pasta samples among brightness (3.20?3.27),surface appearance (1.14?1.20), hardness (2.14?2.36) and elasticity (1.56?1.71). Pasta developed is aninnovative product that improves nutritional and functional properties of gluten-free pasta compared togluten-free and traditional wheat flour pasta available on market.