Abstract

GIMENEZ, María Alejandra; BASSETT, Natalia; LOBO, Manuel  and  SAMMAN, Norma. Gluten-free noodles made with non- traditional flours: nutritional and sensory characteristics. Diaeta [online]. 2013, vol.31, n.144, pp.19-23. ISSN 1852-7337.

Gluten-free flour products are formulated with flour and/ or refined starches and generally provide low amounts of proteins, minerals and fiber. Complementing these products could increase the nutritional quality of gluten-free diets. Andean crops are suitable for complementation. The broad bean (vicia faba) and quinoa (Chenopodium quinoa) have proteins that adequately complement those of cereals, as well as high content of some vitamins, iron, dietary fiber and functional components. The objective was to characterize, nutritionally speaking, noodles made with flours mix: corn/broad bean and corn/quinoa. The mixes used were corn/quinoa (M/Q) 80:20 and corn/broad bean (M/H) 70:30, to elaborate spaghetti type pasta through an extrusion-cooking process. The following was determined: proximate composition, mineral content, dietary fiber, fatty acids, Net Protein Utilization (UPN), Digestibility (D) and Biological Value (BV). The noodles nutritionally improved showed a significant increase of macro and micronutrients, as well as UPN and BV, and a slight decrease in D compared to the pure corn flour used as control. A portion of these noodles contributes 10-20% of the recommended daily value of dietary fiber. Adding broad beans and quinoa flours to gluten-free farinacerous systems allows for noodles with appropriate technological features and improved nutritional quality.

Keywords : Celiac; Gluten-free spaguetti; Nutritional value; Andean crops.

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