Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1954-1961Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.151
Keywords
Chia seed; Chia mucilage; Gluten-free fresh pasta; Phenolic acid; Flavonoid
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A gluten- free pasta was prepared adding chia at rice flour for testing the thickening and nutritional properties of this specie. Chemical analysis showed chia is a source of protein (19.52% and 15.81%, seeds and mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage respectively), fat and ash content. The total phenolic acids content ranged from 734.5 mu g/g to 923.9 mu g/g for seeds and mucilage respectively. Chia was a good thickening agent and, improved the nutritional profile of enriched samples compared to CGF. After cooking TPAs increased in all samples, ranging from 5.3% in DW to 52.8% in CM5. The addition of chia seeds also increased the slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index. Results suggest that chia should be added as thickening agent in the formulation of GF pasta for conferring healthier characteristics. (C) 2016 Elsevier Ltd. All rights reserved.
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