文章基本信息

标题：Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
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作者：Patrícia Fradinho ; Anabela Raymundo ; Isabel Sousa 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：12
页码：622-639
DOI：10.3390/foods8120622
出版社：MDPI Publishing
摘要：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 Laminaria ochroleuca 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 (p < 0.05) higher fibre and mineral content than the control pasta.
关键词：kombu; Psyllium ; Laminaria ochroleuca ; by-products; celiac; cooking quality; antioxidants; fibre; minerals kombu ; Psyllium ; Laminaria ochroleuca ; by-products ; celiac; cooking quality ; antioxidants ; fibre ; minerals