Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

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• 作者：Valeria Menga^a ; Mariana Amato^b ; Tim D. Phillips^c ; Donato Angelino^d ; Federico Morreale^d ; Clara Fares^a ; ^{clara.fares@crea.gov.it}
• 关键词：DW ; durum wheat ; CGF ; commercial gluten free product ready for pasta making ; CS5 ; 5% of milled chia seeds replacement ; CS10 ; 10% of milled chia seeds replacement ; CM5 ; 5% of chia mucilage replacement ; CM10 ; 10% of chia mucilage replacement ; PC ; protein content ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; TPC ; total phenolic content ; TPAs ; total phenolic acids ; NRS ; not resistant starch ; TS ; total starch ; RAG ; rapidly available glucose ; SAG ; slowly available glucose ; RDS ; rapidly di
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1954-1961
• 全文大小：381 K
• 卷排序：221

文摘

Chia as thickening agent added to rice for gluten free pasta was studied. Chia showed to be a thickening agent in the formulation of GF rice pasta. Chia improved nutritional profile of rice pasta in respect to commercial GF one. Chia seeds addition to rice pasta increased the slowly digestible starch fraction.