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Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta
Author(s) -
CameloMéndez Gustavo A.,
FloresSilva Pamela C.,
AgamaAcevedo Edith,
Tovar Juscelino,
BelloPérez Luis A.
Publication year - 2018
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.201700126
Subject(s) - food science , resistant starch , chemistry , starch , antioxidant , gluten , ingredient , gluten free , polyphenol , antioxidant capacity , functional food , biochemistry
The development of gluten‐free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten‐free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory‐scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten‐free pasta. The anthocyanin content in BMF was positively correlated ( p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten‐free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet‐related metabolic diseases.