PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION,IN VITROSTARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON HARINA DE GARBANZO: COMPOSICIÓN QUÍMICA, DIGESTIBILIDADIN VITRODEL ALMIDÓNY PREDICCIÓN DEL ÍNDICE GLUCÉMICO

Abstract

Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to the composition of the legume flour. Potentially available starch decreased and resistant starch (RS) increased by adding chickpea flour to the pasta. The main indigestible starch component in composite spaghetti was the fiber-associated RS, representing up to 50 % of total RS levels. The starch hydrolysis index (HI) decreased as chickpea flour in the pasta increased, reflecting the slow and low digestion of the starch in the leguminous ingredient. Predicted glycemic index was lower in spaghetti added with chickpea flour than in durum wheat-control pasta. Pasta added with chickpea flour might be a dietetic alternative for people with low-calorie requirements. ResumenSe elaboró pasta mezclando sémola de trigo con harina de garbanzo a dos niveles y se evaluó su composición química, digestibilidad del almidón in vitro y se predijo el índice glucémico. El contenido de proteína, ceniza, lípidos y fibra dietética incrementó mientras que el almidón total disminuyó con el contenido de harina de garbanzo en la pasta, esto debido a la composición de la harina de la leguminosa. El contenido de almidón disponible disminuyó y el almidón resistente (AR) incrementó con la adición de la harina de garbanzo a la pasta. El principal componente del almidón no digestible en el espagueti con harina de garbanzo fue el AR asociado a fibra, que representó más del 50 % del AR total. El índice de hidrólisis (IH) del almidón disminuyó con el incrementó del nivel de harina de garbanzo en la pasta, reflejando la baja y lenta digestión del almidón de la leguminosa. La predicción del índice glucémico fue menor en el espagueti adicionado con harina de garbanzo que la muestra control. La pasta adicionada con harina de garbanzo puede ser una alternativa dietética para personas con bajos requerimientos calóricos.

Influence of Organic and Conventional Farming on Grain Yield and Protein Composition of Chickpea Genotypes

“…Changes in chickpea protein composition may have relevance both for technological [28] and health aspects [35]. Besides the direct consumption of chickpea as food, there is also an increasing interest in the use of chickpea flour as a protein additive in cereal flour [36] or as gluten-free flour [37] and also for sustainable goals [38]. Different physicochemical tests are adopted to estimate the technological performances of a food matrix.…”

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

“…The fortified pasta also exhibited a significant increase in proteins and dietary fiber content, compared to the fresh semolina pasta used as the reference. Raw chickpea has already been considered as an ingredient to fortify semolina pasta with significant nutritional improvements [72]. However, when the chickpea was fermented first, fortified pasta was also characterized by lower concentrations of ANF and improved sensory profiles [24,27].…”

Non-Traditional Raw Materials in Pasta Production of High Nutrition Value

“…Для производства макаронных изделий используют овсяную мука, Lorusso et al использовали в исследованиях муку киноа, дробленый рис использовали Ahmed et al, сухое обезжиренное молоко -Ronge et al, а также муку бобовых, какао, просо, морковь, отруби, амарант, местное растительное сырье (колоказия, бананы и др.) [38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54].…”