and Chickpea Milling By-Products As Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Aug 7

PMID 34361595

Citations 7

Authors

Michela Costantini

Carmine Summo

Michele Faccia

Francesco Caponio

Antonella Pasqualone

Affiliations

Soon will be listed here.

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% /) derived from (KH) or (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--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.

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