Nutritional characterization of gluten free non-traditional pasta
Milde Laura B, Chigal Paola S, Chiola Zayas María O
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more when non-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthan gum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. The hydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictive glycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From the digestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starch hydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles are within the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.
Milde Laura B, Chigal Paola S, Chiola Zayas María O. Nutritional characterization of gluten free non-traditional pasta. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 19-24