Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta.

Abstract

Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5min for RMF:PCMF and 6.5min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values ​​than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5µmol Trolox/g), total phenolics (127.6μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.