Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.

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ID: 70498
2019
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Abstract
Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity. It was found that the developed GF pastas had similar mechanical and texture characteristics to the control. Both supplemented GF pastas presented a significantly ( < 0.05) higher fibre and mineral content than the control pasta.
Reference Key
fradinho2019ediblefoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Fradinho, Patrícia;Raymundo, Anabela;Sousa, Isabel;Domínguez, Herminia;Torres, María Dolores;
Journal Foods (Basel, Switzerland)
Year 2019
DOI
E622
URL
Keywords
by-products antioxidants minerals fibre laminaria ochroleuca psyllium celiac, cooking quality kombu

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