High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.

High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

Giordano D.;Vanara F.;Blandino M.
;
2021

Abstract

High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
353
129489
1
9
Antioxidant capacity; Extrusion-cooking; Maize; Phenolic acids; Pre-gelatinization; Resistant starch; Amylose; Antioxidants; Cooking; Diet, Gluten-Free; Flour; Hydroxybenzoates; Starch; Temperature; Zea mays
Bresciani A.; Giordano D.; Vanara F.; Blandino M.; Marti A.
File in questo prodotto:
File Dimensione Formato  
Bresciani et al_ 16nov.docx

Accesso riservato

Descrizione: pre-print
Tipo di file: PREPRINT (PRIMA BOZZA)
Dimensione 49.52 kB
Formato Microsoft Word XML
49.52 kB Microsoft Word XML   Visualizza/Apri   Richiedi una copia
Bresciani et al., 2021.pdf

Accesso riservato

Descrizione: pdf editoriale
Tipo di file: PDF EDITORIALE
Dimensione 1.73 MB
Formato Adobe PDF
1.73 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Bresciani et al_ 16nov.pdf

Accesso aperto

Descrizione: pre-print
Tipo di file: PREPRINT (PRIMA BOZZA)
Dimensione 288.29 kB
Formato Adobe PDF
288.29 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1796899
Citazioni
  • ???jsp.display-item.citation.pmc??? 2
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 7
social impact