Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour
M. E. Martín-Esparza, G. B. Bressi, A. Raga, A. Albors

Last modified: 02-01-2019


Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure.

Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

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