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In vitro starch digestibility and quality attributes of gluten free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar
Author(s) -
Giuberti Gianluca,
Gallo Antonio,
Fiorentini Lucia,
Fortunati Paola,
Masoero Francesco
Publication year - 2016
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201500007
Subject(s) - starch , food science , dry matter , chemistry , gluten , gluten free , wheat gluten , phytic acid , cultivar , significant difference , zoology , agronomy , biology , mathematics , statistics
Gluten free ‘tagliatelle’ were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white‐seeded low phytic acid and lectin free ( ws+lpa+lf ) common bean flour. On a dry matter (DM) basis, total starch decreased ( p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased ( p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased ( p < 0.05) from 46 for control to 65 for T40. The colour was influenced ( p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased ( p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 ( p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation.