title: Cooking quality and starch digestibility of gluten free pasta using new bean flour.
abstract: The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (P<0.05) while total starch decreased quadratically (P<0.05) with the inclusion of ws+lpa+lf bean flour. The colour of spaghetti was influenced (P<0.05) by ws+lpa+lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws+lpa+lf bean increased linearly (P<0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws+lpa+lf bean inclusion increases quadratically (P<0.05) the resistant starch content, while decreasing quadratically (P<0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.
authors.affiliation: Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy. Electronic address: gianluca.giuberti@unicatt.it.
authors.forename: Gianluca
authors.initials: G
authors.lastname: Giuberti
authors.affiliation: Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Gallo
authors.affiliation: Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.
authors.forename: Carla
authors.initials: C
authors.lastname: Cerioli
authors.affiliation: Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Fortunati
authors.affiliation: Institute of Food Science and Nutrition, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Masoero
mesh_terms: D003296:Cooking / Q000379:methods*; D055050:Diet, Gluten-Free; D004043:Dietary Fiber / Q000032:analysis*; D007887:Fabaceae / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005983:Glutens / Q000032:analysis; D038321:Glycemic Index; D013213:Starch / Q000378:metabolism*
chemical_list: D004043:Dietary Fiber; D005983:Glutens; D013213:Starch
keywords: Bean; Cooking quality; Gluten free; Predicted glycemic index; Resistant starch; Starch digestibility