Advanced

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

Camelo-Méndez, Gustavo A.; Flores-Silva, Pamela C.; Agama-Acevedo, Edith; Tovar, Juscelino LU and Bello-Pérez, Luis A. (2018) In Starch/Staerke 70(1-2).
Abstract

The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively... (More)

The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.

(Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antioxidant properties, Gluten-free pasta, Predicted glycaemic index, Starch digestion, Whole blue maize flour
in
Starch/Staerke
volume
70
issue
1-2
publisher
John Wiley & Sons
external identifiers
  • scopus:85041849532
ISSN
0038-9056
DOI
10.1002/star.201700126
language
English
LU publication?
yes
id
6ff45d1e-04b3-4b1c-a3a1-6a39066fbe17
date added to LUP
2018-02-21 14:25:02
date last changed
2018-05-29 09:36:46
@article{6ff45d1e-04b3-4b1c-a3a1-6a39066fbe17,
  abstract     = {<p>The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p &lt; 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.</p>},
  articleno    = {1700126},
  author       = {Camelo-Méndez, Gustavo A. and Flores-Silva, Pamela C. and Agama-Acevedo, Edith and Tovar, Juscelino and Bello-Pérez, Luis A.},
  issn         = {0038-9056},
  keyword      = {Antioxidant properties,Gluten-free pasta,Predicted glycaemic index,Starch digestion,Whole blue maize flour},
  language     = {eng},
  number       = {1-2},
  publisher    = {John Wiley & Sons},
  series       = {Starch/Staerke},
  title        = {Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta},
  url          = {http://dx.doi.org/10.1002/star.201700126},
  volume       = {70},
  year         = {2018},
}