Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.

Michela Costantini,Michele Faccia,Carmine Summo,Francesco Caponio,Antonella Pasqualone

doi:10.3390/molecules26154442

Michela Costantini, Michele Faccia + Show 3 more

Open Access

https://doi.org/10.3390/molecules26154442

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Abstract

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Highlights

Made from durum wheat semolina, pasta is very appreciated due to its palatability, low cost, and ease of preparation [1]
ABH had higher proteins, lipids, and carbohydrates than kabuli hull (KH), which was characterised by the highest dietary fibre and ash content
ABH showed the highest levels of anti-nutritional compounds, including verbascose, which was not detected in KH

Summary

Introduction

Made from durum wheat semolina, pasta is very appreciated due to its palatability, low cost, and ease of preparation [1]. Fresh pasta is suitable for making traditional types, linked to certain geographical areas, which are highly appreciated by local consumers and tourists. In the Apulia region (Southern Italy), one of the most traditional fresh pasta shapes is called “orecchiette” (literally “little ears”) [4]. To obtain GF products with acceptable sensory properties, it is necessary to use hydrocolloids, such as guar gum, xanthan gum, carrageenan, and hydroxypropyl methylcellulose (HPMC), able to replace gluten [5]. These products often do not meet the nutritional needs of celiac consumers in terms of dietary fibre [6]. In recent years, several studies have been carried out to fortify GF fresh pasta, proposing the addition of chickpea flour, fenugreek and tiger nuts [7], spirulina [8], and defatted almond flour [9]

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