Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Valeria Menga, Mariana Amato, Tim D. Phillips, Donato Angelino, Federico Morreale, Clara Fares

Research output: Contribution to journalArticlepeer-review

75 Scopus citations

Abstract

A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5 μg/g to 923.9 μg/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics.

Original languageEnglish
Pages (from-to)1954-1961
Number of pages8
JournalFood Chemistry
Volume221
DOIs
StatePublished - Apr 15 2017

Bibliographical note

Publisher Copyright:
© 2016 Elsevier Ltd

Keywords

  • Chia mucilage
  • Chia seed
  • Flavonoid
  • Gluten-free fresh pasta
  • Phenolic acid

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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