Red kidney bean flour and rice flour potential ingredients in the production of gluten-free pasta with functional quality /
The present studies relates to the development of a gluten-free pasta enriched with bioactive compounds, proteins, fibers, and minerals through the addition of red kidney bean flour in varying proportions. Four samples of gluten-free pasta were produced using different ratios of rice flour (RF) and...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszerkémia, Vörös vesebabliszt, Rizsliszt |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85712 |
| Tartalmi kivonat: | The present studies relates to the development of a gluten-free pasta enriched with bioactive compounds, proteins, fibers, and minerals through the addition of red kidney bean flour in varying proportions. Four samples of gluten-free pasta were produced using different ratios of rice flour (RF) and red kidney bean flour (RKBF): 100:0%, 90:10%, 85:15%, and 80:20%. Standard laboratory procedures were used to evaluate the proximate composition, cooking properties, sensory characteristics, total phenolic content (TPC), total flavonoids content (TFC), and antioxidant activity (AA) of gluten-free pasta samples. The results demonstrate that the studied gluten-free pasta samples have a superior nutritional profile, with higher protein, fiber, ash, and fat content, and lower carbohydrate content. The pasta samples showed an increase in cooking time and cooking losses, resulting in a decrease in overall acceptability. However, the functional attributes of the gluten-free pasta samples with added red kidney bean flour significantly increased in proportion to the percentage of added red kidney bean flour, compared to the control sample. |
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| Terjedelem/Fizikai jellemzők: | 204-208 |
| ISBN: | 978-963-688-009-5 |