Abstract
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.
Highlights
Celiac disease can be found in countries around the globe
The most significant factor was the cubic term with a negative coefficient of -105.98, followed by the rice and lupine flours with very close coefficients of 73.00 and 69.54, respectively (Table 2)
Gluten-free pasta that has gone through the cooking process is expected to have a decreased level of luminosity (Flores-Silva et al, 2014)
Summary
Celiac disease can be found in countries around the globe. Research indicates that 1 in every 236 people in the hispanic population suffers from this disease (Malalgoda & Simsek 2016), compared to 1 in every 141 people in the United States or 1% in Europe (Rubio-Tapia et al, 2012). Celiac disease is a chronic digestive disease that leads to the malabsorption of nutrients It is commonly caused by gluten intolerance (Malalgoda & Simsek 2016). Gluten is a protein found in wheat, rye, oat and barley (Karlin et al, 2016) This disease has attracted the attention of different research fields that are developing products that can meet celiac people’s needs. The only gluten-free diet alternative is made up of foods such as rice, corn starch and sorghum, but all of them have a low nutritional value and content (Giuberti et al, 2015) For this reason, functional foods are being developed in order to increase the nutritional value of gluten-free foods
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