title: Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
abstract: A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5μg/g to 923.9μg/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics.
authors.affiliation: CREA-CER, Consiglio per la Ricerca e l'analisi dell'economia Agraria (CREA), Cereal Research Centre (CER), S.S. 673 Km 25+200, 71100 Foggia, Italy.
authors.forename: Valeria
authors.initials: V
authors.lastname: Menga
authors.affiliation: Scuola di scienze Agrarie, Forestali, Alimentari ed Ambientali, Università della Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
authors.forename: Mariana
authors.initials: M
authors.lastname: Amato
authors.affiliation: Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546-0312, USA.
authors.forename: Tim D
authors.initials: TD
authors.lastname: Phillips
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy.
authors.forename: Donato
authors.initials: D
authors.lastname: Angelino
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy.
authors.forename: Federico
authors.initials: F
authors.lastname: Morreale
authors.affiliation: CREA-CER, Consiglio per la Ricerca e l'analisi dell'economia Agraria (CREA), Cereal Research Centre (CER), S.S. 673 Km 25+200, 71100 Foggia, Italy. Electronic address: clara.fares@crea.gov.it.
authors.forename: Clara
authors.initials: C
authors.lastname: Fares
mesh_terms: D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D038321:Glycemic Index; D027544:Salvia; D012639:Seeds; D013213:Starch
chemical_list: D004043:Dietary Fiber; D005983:Glutens; D013213:Starch
keywords: Chia mucilage; Chia seed; Flavonoid; Gluten-free fresh pasta; Phenolic acid