Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color

Camelo-Méndez, Gustavo A.; Flores‐Silva, Pamela C.; Agama‐Acevedo, Edith; Bello‐Pérez, Luis A.

doi:10.1007/s11130-017-0639-9

Cited by 5 publications

(5 citation statements)

References 24 publications

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“…Plantain flour contains large amounts of starch, cellulose, hemicellulose, and lignin in the pulp and shows high resistance to hydrolysis by digestive enzymes [17]. Some studies have used plantain flour in gluten-free products [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Gluten-Free Flours

Culeţu¹,

Susman²,

Duță³

et al. 2021

Applied Sciences

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This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

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Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Gluten-Free Flours

Culeţu¹,

Susman²,

Duță³

et al. 2021

Applied Sciences

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“…In this review, 9 of the 14 articles [10][11][12][13][14][15][16][17][18] selected used rice as one of the ingredients and the study by Giménez, et al [19] used this cereal as the sole ingredient.…”

Section: Resultsmentioning

confidence: 99%

“…The second most cited ingredient in the selected articles was cornmeal [12,14,18,20,21]. Some variations were used by the authors, such as Andean corn [14] grown in Argentina which adds to the masses a supply of dietary fibers, minerals, B vitamins and phytochemicals, such as polyphenols, but in these studies the nutritional aspects were not analyzed.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Protein-Lipid Interactions in Biosystems Processes

Chukwuma¹

2019

JBR

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Lipids correlate with membrane characteristics and functionalities as macromolecular constituentts in all cellular processes. Numerous aspects of lipid modulation of protein activity and structure are not completely understood and, thus a holistic systematic investigation activities will be pertinent. Protein-lipid interactions are the resultant impacts of membrane proteins on lipid physical states or vice versa. Encompassing research needs to be associated with strategies to elucidate whether proteins contain binding sites which are lipid specific, and that the protein-lipid complexes are ostensibly long-lived, on the time order necessary for the turnover of a normal enzyme. Biological membranes have since been determined as essential ingredients in an expansive array of cellular processes, such as photosynthesis, cell defence, signaling transduction, communication and motility. Therefore, they constitute multiple targets in both basic and applied research. Protein-lipid interactions are becoming increasingly relevant to the morphological characterization of membrane proteins as related to their functionalities. Excepting for simplified models, certain protein-lipid interactions specifically constitute remarkable challenges which require optimum experimental paradigm and design.

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“…The incorporation of antioxidant compounds into diet has been studied in terms of their beneficial properties to health, such as the inhibition of free radicals, anticancer effects, prevention of cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases (Camelo-Méndez et al, 2017). In addition to these conditions, overweight and obesity have been related to a deficient intake of dietary fiber in the diet (Magallanes-Cruz et al, 2020).…”

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confidence: 99%

Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

Bringas-Gonzalez

Bello‐Pérez

Contreras‐Oliva

et al. 2022

Food Processing Preservation

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Bread is a globally consumed food product mainly due to its low price and simplicity of use (Garzon et al., 2021;Shori et al., 2021).The per capita consumption has been estimated at 24.5 kg for 2020. An increase in the consumption of bread has been observed in places where it was not a common staple food. For example, in Asia, consumption increased by 45% between 2010(Weegels, 2019. However, bread is commonly formulated with refined wheat flour (WF), resulting in a limited contribution to important nutrients such as essential amino acids, dietary fiber, vitamins, and antioxidants (Xu et al., 2021). Previous studies have found consumers are not familiar with plantain and amaranth flour as ingredients for food products in general. This lack of familiarity with these ingredients results in limited use and availability of food products formulated with whole plantain and amaranth flours. However, consumers are aware of the health benefits associated with the consumption of these flours (Bringas-Gonzalez et al., 2021). The partial replacement of WF with whole plantain flour (PF) and popped amaranth flour (AF) as functional ingredients could help take advantage of the benefits of these flours. In this context, determining key components such as antioxidant compounds, antioxidant activity, fiber, and resistant starch resulting from the combination of wheat, whole plantain, and amaranth flours can help identify the actual potential of these flours for the formulation of staple food products such as bread.After rice, wheat, and corn, the Musaceae family represents the fourth food with the highest demand (Khoozani et al., 2019) worldwide. Bananas are one of the most consumed fruits in the world and are available all year round. Plantains are larger-sized and thickerskinned bananas that are usually used in savory dishes. According to FAO (2013), in 2011, more than 107 million tons of the different

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Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color

Cited by 5 publications

References 24 publications

Nutritional and Functional Properties of Gluten-Free Flours

Nutritional and Functional Properties of Gluten-Free Flours

Characterization of Protein-Lipid Interactions in Biosystems Processes

Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

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