Abstract

The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P < 0.05) while total starch decreased quadratically (P < 0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P < 0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P < 0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P < 0.05) the resistant starch content, while decreasing quadratically (P < 0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.
Lingua originaleEnglish
pagine (da-a)43-49
Numero di pagine7
RivistaFood Chemistry
Stato di pubblicazionePubblicato - 2015

Keywords

  • Bean
  • Gluten free
  • Starch digestibility
  • cooking quality
  • predicted glycemic index
  • resistant starch

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