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

MARTÍNEZ, MARCELA LILIAN; MARÍN, MARÍA ANDREA; GILI, RENATO DANIEL; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2017

0950-5423

The aim of this work was to analyse the influence of defatted almond flour on soya bean-based gluten-free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) in cooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99 mg ellagic acid equivalent/g, while the antioxidant activity (DPPH?) ranged between 19.1% and 41.9%. The sensory test showed 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 an innovative product that improves nutritional and functional properties of gluten-free pasta compared to gluten-free and traditional wheat flour pasta available on market.