Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional qual...

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Autores principales: Leon, Julián Alberto, Bongianino, Nicolás Francisco, Quiroga, Fernanda, Bertone, Diego, León, Alberto
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agropecuarias 2024
Materias:
celiac disease
corn flour
technological quality
celiaquía
harina de maíz
calidad tecnológica
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/41832
Aporte de:
AgriScientia de Universidad Nacional de Córdoba
id I10-R352-article-41832
record_format ojs
spelling I10-R352-article-418322024-07-08T23:03:34Z Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality Incorporación de harina de cáñamo para la obtención de fideos libres de gluten de mayor calidad nutricional Leon, Julián Alberto Bongianino, Nicolás Francisco Quiroga, Fernanda Bertone, Diego León, Alberto celiac disease corn flour technological quality celiaquía harina de maíz calidad tecnológica One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.   Uno los desafíos más importantes en la elaboración de alimentos libres de gluten es la mejora de su calidad nutritiva. En este trabajo se propone elaborar fideos libres de gluten sustituyendo tres porcentajes distintos de harina de maíz por cáñamo y evaluar su calidad tecnológica y nutricional. Se utilizó harina de maíz con 10,33 % de proteína y 1,57 % de fibra y harina de cáñamo comercial con 23,57 % de proteína y 28,75 % de fibra. Las pastas fueron elaboradas por extrusión añadiendo almidón pregelatinizado, ovoalbúmina y sal para obtener el testigo, luego se hicieron sustituciones con 5 %, 10 % y 15 % de harina de cáñamo. El agregado de harina de cáñamo no afectó significativamente los indicadores más importantes de la calidad como tiempo óptimo de cocción y residuo, incluso aumentó la firmeza de la pasta cocida. El contenido de proteínas y fibras incrementó significativamente. Se puede concluir que el agregado de estos porcentajes de harina de cáñamo no produce un deterioro de la calidad tecnológica de las pastas libres de gluten y permite incrementar el contenido de fibra y proteínas generando una mejora significativa de la calidad nutricional. Facultad de Ciencias Agropecuarias 2024-01-05 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion text/html application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/41832 10.31047/1668.298x.v40.n2.41832 AgriScientia; Vol. 40 No. 2 (2023); 1-6 AgriScientia; Vol. 40 Núm. 2 (2023); 1-6 1668-298X 10.31047/1668.298x.v40.n2 eng https://revistas.unc.edu.ar/index.php/agris/article/view/41832/45744 https://revistas.unc.edu.ar/index.php/agris/article/view/41832/44491 Derechos de autor 2024 J. A. Leon, N. F. Bongianino, F. Quiroga, D. Bertone, Alberto León https://creativecommons.org/licenses/by-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-352
container_title_str AgriScientia
language Inglés
format Artículo revista
topic celiac disease
corn flour
technological quality
celiaquía
harina de maíz
calidad tecnológica
spellingShingle celiac disease
corn flour
technological quality
celiaquía
harina de maíz
calidad tecnológica
Leon, Julián Alberto
Bongianino, Nicolás Francisco
Quiroga, Fernanda
Bertone, Diego
León, Alberto
Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
topic_facet celiac disease
corn flour
technological quality
celiaquía
harina de maíz
calidad tecnológica
author Leon, Julián Alberto
Bongianino, Nicolás Francisco
Quiroga, Fernanda
Bertone, Diego
León, Alberto
author_facet Leon, Julián Alberto
Bongianino, Nicolás Francisco
Quiroga, Fernanda
Bertone, Diego
León, Alberto
author_sort Leon, Julián Alberto
title Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
title_short Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
title_full Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
title_fullStr Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
title_full_unstemmed Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
title_sort incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality
description One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.  
publisher Facultad de Ciencias Agropecuarias
publishDate 2024
url https://revistas.unc.edu.ar/index.php/agris/article/view/41832
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first_indexed 2024-09-03T22:16:41Z
last_indexed 2024-09-03T22:16:41Z
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