Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Abstract

There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional food grains, an investigation was conducted to determine the physicochemical, functional, pasting, and thermal properties of Horse Chestnut (HCN) flour and its compatibility for the development of gluten-free pasta. HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting temperature. Transition temperatures (onset, peak, and conclusion) and enthalpy change (ΔH) were 60.12°C, 69.90°C, 81.53°C, and 10.56 J/g, respectively. Pasta prepared from HCN flour using guar gum (0, 0.5, and 1%) was analyzed for color, cooking qualities, and textural and sensory analysis. The present results showed that HCN flour possesses good nutritional quality and has properties comparable to conventional wheat flour. Therefore, HCN-flour-based pasta can act as a nutritious alternative to conventional gluten-free pasta and add variety to the diet of people suffering from celiac disease.

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

“…The RS of the cultivars of this study was similar to that reported previously in plantain starch before cooking (87.50%), native GBF starch (88.70%), 53 and uncooked native plantain starch (85.00%), and 32 . A high RS content is associated with health benefits such as improved gut and digestive health 54 . Other benefits of RS include helping with weight loss and improved insulin sensitivity 55,56 .…”

“…32 A high RS content is associated with health benefits such as improved gut and digestive health. 54 Other benefits of RS include helping with weight loss and improved insulin sensitivity. 55,56 Even though micronization slightly decreased the RS content of the GBF here, it is important to mention that the RS of micronized GBF remained relatively high.…”

Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

“…Despite the absence of gluten proteins, GFM is characterised by the presence of hydrocolloids (in this case psyllium fibre, guar gum, hydroxypropyl‐methylcellulose) that are responsible for the formation of a gel‐like network during cooking (Marti & Pagani, 2013). Thus, the lowering of these ingredients in the formulation due to the addition of CF may be related to the formation of a less organised network that could promote a higher amount of solids lost in the cooking water (Gasparre & Rosell, 2019; Rafiq et al., 2021). In particular, it is worth considering that CF is generally characterised by a high presence of fibres and sugars (Dall'Asta et al., 2013; Demirkesen et al., 2014) that these components may have competed for the network hydration and would be responsible for weakening the pasta structure (Marti et al., 2010; Phongthai et al., 2017).…”

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview

“…Genetic susceptibility factors play a significant role in the development of celiac disease, an autoimmune condition that may cause significant intestine damage. In the general community, celiac disease affects 0.5% to 1% of people (Giménez‐Bastida et al, 2015 ; Manikantan et al, 2022 ; Rafiq et al, 2021 ). Contrarily, gluten sensitivity and/or other wheat proteins is caused by IgE antibodies that identify epitopes from certain proteins, known as allergens, setting off a chain of events that results in allergic inflammation.…”