RT Journal Article
T1 Edible brown seaweed in gluten-free pasta: technological and nutritional evaluation
A1 Fradinho, Patrícia
A1 Raymundo, Anabela
A1 Sousa, Isabel
A1 Domínguez González, Herminia
A1 Torres Pérez, María Dolores
K1 3303 Ingeniería y Tecnología Químicas
K1 3309 Tecnología de los alimentos
AB 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.
PB Foods
SN 23048158
YR 2019
FD 2019-11-27
LK http://hdl.handle.net/11093/1513
UL http://hdl.handle.net/11093/1513
LA eng
NO Foods, 8(12): 622 (2019)
NO Universidade de Lisboa | Ref. C0144M
DS Investigo
RD 04-dic-2023