title: Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
abstract: This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.
authors.affiliation: Department of Agriculture, Food and Environment Science, University of Foggia , Foggia , Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Padalino
authors.forename: Marcella
authors.initials: M
authors.lastname: Mastromatteo
authors.forename: Lucia
authors.initials: L
authors.lastname: Lecce
authors.forename: Sara
authors.initials: S
authors.lastname: Spinelli
authors.forename: Amalia
authors.initials: A
authors.lastname: Conte
authors.forename: M Alessandro
authors.initials: MA
authors.lastname: Del Nobile
mesh_terms: D002241:Carbohydrates; D029863:Cicer; D003102:Colloids; D031293:Cyamopsis; D055050:Diet, Gluten-Free; D004044:Dietary Proteins; D004548:Elasticity; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis* / Q000592:standards; D005983:Glutens; D000067940:Glycemic Load; D006244:Hardness; D006801:Humans; D009753:Nutritive Value; D012639:Seeds; D013649:Taste; D003313:Zea mays
chemical_list: D002241:Carbohydrates; D003102:Colloids; D004044:Dietary Proteins; D005983:Glutens
keywords: Chickpea; gluten-free pasta; glycemic index; hydrocolloids; maize; rheological properties; sensory quality