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Edible brown seaweed in gluten-free pasta: technological and nutritional evaluation

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Edible brown seaweed in gluten-free pasta: technological and nutritional evaluation

Fradinho, Patrícia; Raymundo, Anabela; Sousa, Isabel; Domínguez González, Herminia; Torres Perez, María Dolores
 
DATE : 2019-11-27
UNIVERSAL IDENTIFIER : http://hdl.handle.net/11093/1513
UNESCO SUBJECT : 3303 Ingeniería y Tecnología Químicas ; 3309 Tecnología de los alimentos
DOCUMENT TYPE : article

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 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.

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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license Except where otherwise noted, this item's license is described as © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
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