Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

• Autor(a) principal: ALBUJA-VACA,David
• Data de Publicação: 2020
• Outros Autores: YÉPEZ,Christian, VERNAZA,Maria Gabriela, NAVARRETE,Danny
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408
• topic: celiac disease; gluten-free pasta; Lupinus Mutabilis; mixture-process design

Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.