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United States Department of Agriculture

Agricultural Research Service

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Title: Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility

Authors
item Flores-Silva, Pamela -
item Berrios, Jose
item Pan, James
item Osorio-Diez, Perla -
item Bello-Perez, Luis -

Submitted to: International Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 3, 2014
Publication Date: March 7, 2014
Citation: Flores-Silva, P.C., Berrios, J.D., Pan, J., Osorio-Diez, P., Bello-Perez, L.A. 2014. Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility. International Food Science and Technology. 49(9): DOI: 10.1111/ijfs.12529.

Interpretive Summary: Gluten containing pasta has a primary role in human nutrition and is a traditional food that it is easy to store, cook and handle. The worldwide increased in genetically susceptible individuals to gluten and related cereal proteins, demand the development of gluten-free food products. The use of different flour combinations of chickpea (65 and 70%), unripe banana (15-30%), and maize flours (5-20%) was investigated to prepare gluten-free spaghetti with low of glycemic carbohydrate. The developed gluten-free spaghetti contained much higher amount of protein, ash, fat, and resistant starch than the control spaghetti prepared from 100% semolina. The cooking quality of the gluten-free spaghetti was similar to the control semolina sample. The predicted glycemic effect of the gluten-free spaghetti was much lower than the control spaghetti. Therefore, it was concluded that developed spaghetti showed potential as a health, value-added gluten-free food low in glycemic carbohydrates.

Technical Abstract: Gluten containing pasta has a primary role in human nutrition and is a traditional food that it is easy to store, cook and handle. The worldwide increased in genetically susceptible individuals to gluten and related cereal proteins, demand the development of gluten-free food products. The use of different rations of chickpea (65 and 70%), unripe banana (15-30%), and maize flours (5-20%) was investigated to prepare gluten-free spaghetti with a low amount of glycemic carbohydrate. The developed gluten-free spaghetti presented a significantly (p<0.05) higher protein, ash, fat, and resistant starch content, as well as, lower amount of available starch than the control spaghetti prepared from 100% semolina. The weight cooked and cooking loss of the gluten-free spaghetti was similar to the control and considered inside of the range for good quality pasta. The predicted glycemic index of the gluten-free spaghetti ranged from 75.4 to 75.% and was significantly (p<0.05) lower than the control spaghetti. The developed spaghetti showed potential as a health, value-added gluten-free food low in glycemic carbohydrates.

Last Modified: 12/17/2014
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