Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality

Comparison of nutritional composition, HPLC characterization, antioxidants property and starch profile of Sphenostylis stenocarpa composite bread and wheat bread

Background & Aim: The use of composite flour and combined additives in wheat flour to improve their nutritional and health benefits have increased. This study focuses on the examination and comparison of the phenolic characterization, antioxidant properties, mineral content, starch profile, in vitro starch digestibility and in vitro α-amylase inhibition present in produced composite bread and wheat bread. Experimental: Sphenostylis stenocarpa flour (SSF) and combined additives (dry gluten powder, fungal α-amylase and sodium stearoyl-2-lactylate) were incorporated into wheat flour to produce composite SSF bread. Wheat flour bread was prepared as a control. Results: The HPLC result showed higher values of gallic acid (1806.68 µg/100 g), p-coumaric acid (104.49 µg/100 g) and quercetin (22054.67 µg/100 g) in SSF bread while sinapic acid (195.88 µg/100 g), caffeic acid (1372.90 µg/100 g), ferulic acid (535.79 µg/100 g) were higher in control bread. Ferric-reducing antioxidant properties and mineral contents (Zinc, Ca, Fe, K, Mg, Mn and copper) were higher in SSF in comparison to control bread (P<0.05). The SSF bread had higher resistant starch and slowly digestible starch values but decreased total starch and rapidly digestible starch values. The in vitro starch digestibility (IVSD) value was also 0.54 times lower in SSF compared to control bread. The α-amylase inhibitory potential of SSF bread (56.77%) was significantly higher (P<0.05) in comparison to control bread (29.96%). It could be concluded that the incorporation of Sphenostylis stenocarpa in baked products such as bread will be of high nutritional benefits to humans. Recommended applications/industries: Sphenostylis stenocarpa is an underutilized bean that is rich in minerals, antioxidant properties and slow starch digestion potency which can be explored to prevent or manage the pathologic conditions that are related to sugar metabolisms. The utilization of underutilized Sphenostylis stenocarpa will go a long way in combating food insecurity

Cooking and rheological properties of gluten-free legume and commercial cooked pasta.

<p>Cooking and rheological properties of gluten-free legume and commercial cooked pasta.</p

Composition of legume flours.

<p>Composition of legume flours.</p

Trypsin inhibitory activity (TIA), phytic acid and α-galactoside content of legume flours and cooked pasta.

<p>Trypsin inhibitory activity (TIA), phytic acid and α-galactoside content of legume flours and cooked pasta.</p

General appearance and color scores of dried pasta.

<p>F: faba, L: lentil, BG: black-gram and C: commercial pasta. Arrows denote bumps on the surface of C pasta. L* values measure black to white (0–100); a* values measure redness when positive, and greenness when negative; b* values measure yellowness when positive, and blueness when negative.</p

Changes in protein solubility in sodium dodecyl sulfate (SDS) and dithioerythritol (DTE).

<p>(1) Legume flours, (2) dry and (3) cooked pasta. F: faba, L: lentil and BG: black-gram flours. C: gluten-free commercial pasta. Results are means of three replicates, standard errors shown as vertical bars. Raw material and pasta were subjected to two sequential protein extractions first in SDS to disrupt the weak interactions, and then in SDS/DTE + sonication to disrupt disulfide bonds. All protein extracts were analyzed by SE-HPLC [<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0160721#pone.0160721.ref032" target="_blank">32</a>]. Areas of SDS-soluble and DTE-soluble proteins were expressed as the percentage of the total area corresponding to the total extractable proteins.</p

Composition of legume and commercial gluten-free cooked pasta.

<p>Composition of legume and commercial gluten-free cooked pasta.</p

Resistant starch (RS), available carbohydrates, rapidly available glucose (RAG), and slowly available glucose (SAG) in cooked pasta.

<p>Resistant starch (RS), available carbohydrates, rapidly available glucose (RAG), and slowly available glucose (SAG) in cooked pasta.</p