Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.

Giorgia Spigno,Andrea Bassani,Alice Gruppi,Mariasole Cervini,Gianluca Giuberti

doi:10.3390/foods10050908

Giorgia Spigno, Andrea Bassani + Show 3 more

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https://doi.org/10.3390/foods10050908

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Abstract

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

Highlights

Cereal-based gluten-free (GF) products are exclusively consumed by individuals suffering from medically diagnosed coeliac disease but by a growing number of consumers who spontaneously reduce and/or avoid gluten from their eating habits [1]
The use of annealed sorghum starch (annRS) in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes
Irrespective of the annRS inclusion level, GF pasta samples were characterized by similar crude protein, crude lipid, and ash contents (Table 1)

Summary

Introduction

Cereal-based gluten-free (GF) products are exclusively consumed by individuals suffering from medically diagnosed coeliac disease but by a growing number of consumers who spontaneously reduce and/or avoid gluten from their eating habits [1]. The nutritional imbalance of GF cereal-based products may contribute to weight gain and related metabolic diseases for individuals following a strict GF diet [6,7]. Starting from these considerations, research has been conducted to ameliorate the nutritional profile of different cereal-based GF products, including dry pasta. Dry pasta is considered a suitable product to reformulate as GF, aiming to improve the nutritional profile [8] In this context, one of the most flexible strategies is the partial replacement of common GF flours and/or starches with novel nutrition-dense ingredients [1,2,8,9]. In regards to raw materials, the potential use of ingredients rich in resistant starch (RS) is gaining importance in making GF pasta [5,10,11,12]

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