Gluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design

David Albuja-Vaca, Christian Yépez, Maria Gabriela Vernaza, Danny Navarrete

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

14 Citas (Scopus)

Resumen

Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g-30g/100g), egg (8g/100g-30g/100g) and guar gum (0.15g/100g-1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.

Idioma originalInglés
Páginas (desde-hasta)408-414
Número de páginas7
PublicaciónFood Science and Technology (Brazil)
Volumen40
N.º2
DOI
EstadoPublicada - 1 abr. 2020

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