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High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

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High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

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dc.contributor.author Llavata-Cabrero, Beatriz es_ES
dc.contributor.author Albors, A. es_ES
dc.contributor.author Martín-Esparza, M.E. es_ES
dc.date.accessioned 2021-05-05T03:32:35Z
dc.date.available 2021-05-05T03:32:35Z
dc.date.issued 2020-01 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165961
dc.description.abstract [EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Coeliac disease es_ES
dc.subject In-vitro starch digestibility es_ES
dc.subject Legume flour es_ES
dc.subject Tiger nut flour es_ES
dc.subject Fibre es_ES
dc.subject Galactomannans es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods9010011 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Llavata-Cabrero, B.; Albors, A.; Martín-Esparza, M. (2020). High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods. 9(1):1-15. https://doi.org/10.3390/foods9010011 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods9010011 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.description.issue 1 es_ES
dc.identifier.pmid 31877757 es_ES
dc.identifier.pmcid PMC7022698 es_ES
dc.relation.pasarela S\400124 es_ES
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