Nutritional characterization of gluten free non-traditional pasta

Autores
Milde, Laura Beatríz; Chigal, Paola Soledad; Chiola Zayas, Maria Ofelia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. Thehydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictiveglycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From thedigestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starchhydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles arewithin the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.
Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chiola Zayas, Maria Ofelia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Materia
STARCH DIGESTIBILITY
PREDICTIVE GLYCEMIC INDEX
NOODLES NON-TRADITIONAL
CASSAVA STARCH
CHEMICAL COMPOSITION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81469
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional characterization of gluten free non-traditional pastaMilde, Laura BeatrízChigal, Paola SoledadChiola Zayas, Maria OfeliaSTARCH DIGESTIBILITYPREDICTIVE GLYCEMIC INDEXNOODLES NON-TRADITIONALCASSAVA STARCHCHEMICAL COMPOSITIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. Thehydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictiveglycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From thedigestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starchhydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles arewithin the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Chiola Zayas, Maria Ofelia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaGupta Publications2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81469Milde, Laura Beatríz; Chigal, Paola Soledad; Chiola Zayas, Maria Ofelia; Nutritional characterization of gluten free non-traditional pasta; Gupta Publications; International Journal of Food Science and Nutrition; 3; 5; 9-2018; 19-242455-4898CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.foodsciencejournal.com/archives/2018/vol3/issue5/3-4-39info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:58Zoai:ri.conicet.gov.ar:11336/81469instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:08:58.649CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional characterization of gluten free non-traditional pasta
title Nutritional characterization of gluten free non-traditional pasta
spellingShingle Nutritional characterization of gluten free non-traditional pasta
Milde, Laura Beatríz
STARCH DIGESTIBILITY
PREDICTIVE GLYCEMIC INDEX
NOODLES NON-TRADITIONAL
CASSAVA STARCH
CHEMICAL COMPOSITION
title_short Nutritional characterization of gluten free non-traditional pasta
title_full Nutritional characterization of gluten free non-traditional pasta
title_fullStr Nutritional characterization of gluten free non-traditional pasta
title_full_unstemmed Nutritional characterization of gluten free non-traditional pasta
title_sort Nutritional characterization of gluten free non-traditional pasta
dc.creator.none.fl_str_mv Milde, Laura Beatríz
Chigal, Paola Soledad
Chiola Zayas, Maria Ofelia
author Milde, Laura Beatríz
author_facet Milde, Laura Beatríz
Chigal, Paola Soledad
Chiola Zayas, Maria Ofelia
author_role author
author2 Chigal, Paola Soledad
Chiola Zayas, Maria Ofelia
author2_role author
author
dc.subject.none.fl_str_mv STARCH DIGESTIBILITY
PREDICTIVE GLYCEMIC INDEX
NOODLES NON-TRADITIONAL
CASSAVA STARCH
CHEMICAL COMPOSITION
topic STARCH DIGESTIBILITY
PREDICTIVE GLYCEMIC INDEX
NOODLES NON-TRADITIONAL
CASSAVA STARCH
CHEMICAL COMPOSITION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. Thehydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictiveglycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From thedigestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starchhydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles arewithin the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.
Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chigal, Paola Soledad. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chiola Zayas, Maria Ofelia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
description When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum. The chemical composition of the pasta was determined and the total and resistant starch content was quantified. Thehydrolysis rate of the starch was measured at different times, from which the hydrolysis index and, subsequently, the predictiveglycemic index was calculated. The chemical composition of the noodles showed its high content of total fibers. From thedigestibility tests, high values were obtained for proteins (93%), and average values for the starch (52%). The results of the starchhydrolysis kinetics showed a higher proportion of slowly digestible starch with a low glycemic index (46%). Analyzed noodles arewithin the dietary guidelines that suggest a diet with high total dietary fiber content and low glycemic index.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/81469
Milde, Laura Beatríz; Chigal, Paola Soledad; Chiola Zayas, Maria Ofelia; Nutritional characterization of gluten free non-traditional pasta; Gupta Publications; International Journal of Food Science and Nutrition; 3; 5; 9-2018; 19-24
2455-4898
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81469
identifier_str_mv Milde, Laura Beatríz; Chigal, Paola Soledad; Chiola Zayas, Maria Ofelia; Nutritional characterization of gluten free non-traditional pasta; Gupta Publications; International Journal of Food Science and Nutrition; 3; 5; 9-2018; 19-24
2455-4898
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.foodsciencejournal.com/archives/2018/vol3/issue5/3-4-39
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Gupta Publications
publisher.none.fl_str_mv Gupta Publications
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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