Abstract
Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity. It was found that the developed GF pastas had similar mechanical and texture characteristics to the control. Both supplemented GF pastas presented a significantly (p < 0.05) higher fibre and mineral content than the control pasta.
Highlights
Innovative food products with health-promoting components have gained growing interest within the research community, food industry, and consumers [1,2,3,4]
The pastas developed in the present study showed very low lipid content (as Laminaria ochroleuca has only about 7% (w/w) lipids, 55% of which were unsaturated fatty acids [47] and just 0.8% (w/w) of lipids for the rice flour [30]
This study intended to develop a GF fresh pasta that fulfils some of the requirements needed
Summary
Innovative food products with health-promoting components have gained growing interest within the research community, food industry, and consumers [1,2,3,4]. Seaweed is a natural source of interesting compounds for human nutrition, such as fatty acids, proteins, minerals [8], vitamins (A, C, D, B group, E, K, PP) [9], and pigments such as carotenoids and polyphenols, with proven antioxidant, hypoglycaemic, antitumoral, and antimicrobial activities [10,11,12]. Their consumption is not massified, their popularity has increased, especially amongst vegetarians and consumers looking for new food sources and tastes [13]. Despite the interest of the research community and the flourishing availability of Asian food, the current European retail market of seaweed food products is limited to canned food, salad dressings, and pâtés, among others [16,17]
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