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

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

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

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