Faba bean flour an alternative source for developing gluten-free pasta with functional properties /
This study aimed to develop a gluten-free pasta formulation enriched with bioactive compounds, proteins, fibers, and minerals through the incorporation of faba bean flour (FBF) at varying substitution levels. Four pasta samples were prepared using rice flour (RF) and FBF in ratios of 100:0, 90:10, 8...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2025
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
31 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszerkémia - lóbabliszt |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/88676 |
| Tartalmi kivonat: | This study aimed to develop a gluten-free pasta formulation enriched with bioactive compounds, proteins, fibers, and minerals through the incorporation of faba bean flour (FBF) at varying substitution levels. Four pasta samples were prepared using rice flour (RF) and FBF in ratios of 100:0, 90:10, 80:20, and 70:30. Standard laboratory analyses were conducted to assess proximate composition, cooking properties, sensory attributes, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA). The incorporation of FBF significantly enhanced the nutritional profile of the pasta, with protein, fiber, and ash contents progressively increasing across formulations, while carbohydrate levels decreased. Functional properties also improved: both TPC and TFC showed substantial increases, resulting in a notable rise in antioxidant activity relative to the control. However, higher FBF levels led to technological limitations, such as increased cooking time and higher cooking losses, which negatively impacted overall sensory acceptability. Despite these challenges, the addition of 20% FBF provided the most favorable balance, yielding gluten-free pasta with superior nutritional and functional quality while still maintaining acceptable sensory attributes. |
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| Terjedelem/Fizikai jellemzők: | 226-231 |
| ISBN: | 978-963-688-078-1 |