Dry, long, spaghetti
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Rice flour; bean flour with low phytic acid and lectin free (BF); water. Total samples: 2 GFPs and a control (100% rice flour). |
Mixing (5 min.) and hydration (50 mL of warm water for 100 g of dry ingredients); shaping (lamination in pasta machine); drying (30 °C, 12 min; after, 45 °C, 240 min) |
BF ↑resistant starch content |
BF ↑cooking time and water absorption capacity |
Giuberti et al., 2015Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., & Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49. http://dx.doi.org/10.1016/j.foodchem.2014.11.127. PMid:25577049. http://dx.doi.org/10.1016/j.foodchem.201...
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N.S. |
Chickpea flour; Green mussel powder (GMP); refined sunflower oil. Total samples: 5 GFP and a control (100% chickpea flour). |
Mixing; shaping (pasta machine); drying (55 °C, 3-4 h) |
GMP ↑antioxidant activity |
GMP enhanced the protein matrix (observed by scanning electron microscope micrographs) |
Vijaykrishnaraj et al., 2015Vijaykrishnaraj, M., Kumar, S. B., & Prabhasankar, P. (2015). Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9(1), 76-85. http://dx.doi.org/10.1007/s11694-014-9212-5. http://dx.doi.org/10.1007/s11694-014-921...
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Dry, long, spaghetti
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Rice flour (RF) and yellow pea flour; lentil flour; RF and chickpea flour; water. Total samples: 9 GFPs and a control (GFP, only RF). |
Single-screw thermoplastic extrusion (70-100 oC, three different moisture content: 28%, 30%, and 32%); drying (40 °C, 4 h, until moisture content < 12%). |
N.S. |
GFPs had less firmness (2.73 to 4.94 N) than the control (12.12 N). |
Bouasla et al., 2016Bouasla, A., Wójtowicz, A., Zidoune, M. N., Olech, M., Nowak, R., Mitrus, M., & Oniszczuk, A. (2016). Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure. Journal of Food Science, 81(5), C1070-C1079. http://dx.doi.org/10.1111/1750-3841.13287. PMid:27074432. http://dx.doi.org/10.1111/1750-3841.1328...
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Dry, long, spaghetti
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Combinations of sorghum flour (SF), rice flour (RF, corn flour (CF) and potato starch (PS); eggs; soybean oil; water. Total samples: 15 GFPs (simplex-lattice design). |
Mixing of eggs with water and oil; hydration of dry ingredients (6 min); homemade method for shaping; drying (50 °C, 1 h; after, 60 °C, 30 min). |
N.S. |
GFP 40:20:40 (SF:RF:PS): ↑ volume, ↓ cooking time and cooking loss. |
Ferreira et al., 2016Ferreira, S. M. R., Mello, A. P., Anjos, M. C. R., Krüger, C. C. H., Azoubel, P. M., & Alves, M. A. O. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chemistry, 191, 147-151. http://dx.doi.org/10.1016/j.foodchem.2015.04.085. PMid:26258714. http://dx.doi.org/10.1016/j.foodchem.201...
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Dry, long, spaghetti
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Faba bean flour; black gram flour (BGF); green-lentil flour; water. Total samples: 3 GFPs, and a commercial GFP (maize, millet, rice flours and cane sugar syrup). |
Extrusion (single-screw pasta extruder); drying (55 °C, 12 h, until 11% humidity). |
Leguminous flours contribute to ↑content of insoluble fibers |
BGF ↓cooking loss. |
Laleg et al., 2016Laleg, K., Cassan, D., Barron, C., Prabhasankar, P., & Micard, V. (2016). Structural, culinary, nutritional and anti- nutritional properties of high protein, gluten free, 100% legume pasta. PLoS One, 11(9), e0160721. http://dx.doi.org/10.1371/journal.pone.0160721. PMid:27603917. http://dx.doi.org/10.1371/journal.pone.0...
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Dry, long, spaghetti
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Rice flour; resistant starch type II (RS II); propylene glycol alginate, distilled monoglycerides; water. Total samples: 3 GFPs and a control (GFP, without RS II). |
Cooking and mixing of ingredients (130 °C for 10 min (control) or 15 min (other GFPs), shaping (20 rpm, 30 to 34 °C, and vacuum); drying (50 °C and 76% RH, 12 h). |
The production process conditions ↓RS II content. |
GFP made with RS II: ↑ firmness than the control. |
Foschia et al., 2017Foschia, M., Beraldo, P., & Peressini, D. (2017). Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. Journal of the Science of Food and Agriculture, 97(2), 572-577. http://dx.doi.org/10.1002/jsfa.7766. PMid:27098055. http://dx.doi.org/10.1002/jsfa.7766...
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Dry, long, spaghetti
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Blue maize (BM); white maize (WM); water; unripe plantain; chickpea; carboxymethyl cellulose gum; water. Total samples: 6 GFPs. |
Single-screw thermoplastic extrusion (< 50 oC); drying (45 °C, 16 h). |
BM contributes to ↑dietary fiber, and resistant starch. |
BM: ↓ hardness and chewiness, ↑darker color. |
Camelo-Méndez et al., 2018Camelo-Méndez, G. A., Tovar, J., & Bello-Pérez, L. A. (2018). Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics. Journal of Food Science and Technology, 55(7), 2739-2748. http://dx.doi.org/10.1007/s13197-018-3196-9. PMid:30042590. http://dx.doi.org/10.1007/s13197-018-319...
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Fresh, long, fettuccine
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Rice flour, maize flour, yellow passion fruit peel flour (YPPF), salt, oil, xanthan gum, eggs. Total samples: 2 GFPs and a control (GFP, without YPPF). |
Mixture; shaping (pasta extruder). |
YPPF ↑ash, and dietary fiber. |
YPPF ↑ of cooking time, soluble solids loss, and water absorption. |
Ribeiro et al., 2018Ribeiro, T. H. S., Bolanho, B. C., Montanuci, F. D., & Ruiz, S. (2018). Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour. Ciência Rural, 48(12), 1-9. http://dx.doi.org/10.1590/0103-8478cr20180508. http://dx.doi.org/10.1590/0103-8478cr201...
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Dry, long tagliatelle
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Corn flour; quinoa flour (QF); dry egg and dry egg white; zein protein; xanthan gum, locust bean gum; sunflower oil; water. Total samples: 8 GFPs and a control (without quinoa and zein). |
Mixing; shaping (lamination in noodle machine); drying (60 °C, 60% RH). |
N.S. |
Zein and QF ↑adhesiveness and softness. |
Sosa et al., 2019Sosa, M., Califano, A., & Lorenzo, G. (2019). Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta. European Food Research and Technology, 245(2), 343-353. http://dx.doi.org/10.1007/s00217-018-3166-5. http://dx.doi.org/10.1007/s00217-018-316...
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Dry, long, N.S. format |
Rice flour; lupine flour; whole egg; guar gum. Total samples: 20 GFPs and a control (100% rice flour) - 1 GFP was selected for nutritional evaluation. |
Mixing; hydratation; extrusion; drying (60 °C, 4 h) |
LF ↑ash, fat, protein, and fiber contents |
LF ↑weight gain and loss of solids. |
Albuja-Vaca et al., 2020Albuja-Vaca, D., Yepez, C., Vernaza, M. G., & Navarrete, D. (2020). Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design. Food Science and Technology, 40(2), 408-414. http://dx.doi.org/10.1590/fst.02319. http://dx.doi.org/10.1590/fst.02319...
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Dry, short, maccheroni
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Buckwheat flour; teff flour (TF); chickpea flour (CF); xanthan gum (XG); water. Total samples: 15 GFPs. |
Mixing (BF with boiling water); resting (24 h); addition of other ingredients; shaping in a pasta maker; drying (60 °C to 100 °C, 4 h). |
TF and CF ↑protein content |
N.S. |
Güngormüşler et al., 2020Güngormüşler, M., Başınhan, I., & Uçtuǧ, F. G. (2020). Optimum formulation determination and carbon footprint analysis of a novel gluten-free pasta recipe using buckwheat, teff, and chickpea flours. Food Processing and Preservation, 44, 1-9.
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Fresh, long, pappardelle
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Tiger nut flour and chickpea flour, fenugreek flour (FF), egg, water. Total samples: 4 GFPs and a control. |
Mixing; kneading; resting; storage (20 min. in plastic bag, 4 °C); shaping. |
FF ↓glycemic index, and ↑fiber content. |
FF ↓cooking loss; water absorption index, and swelling index. |
Llavata et al., 2020 |
Fresh, long, spaguetti
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Cassava starch; corn flour, whole milk powder; salt; xanthan gum (XG); vegetable fat, whole fresh eggs. Total samples: 3 GFPs and a control (without XG) |
Mixing; lamination; cutting. |
N.E. |
XG ↓cooking loss, ↑firmness, springiness, cohesiveness, and cutting force |
Milde et al., 2020Milde, L. B., Chigal, P. S., Olivera, J. E., & González, K. G. (2020). Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes. LWT, 131, 109674. http://dx.doi.org/10.1016/j.lwt.2020.109674. http://dx.doi.org/10.1016/j.lwt.2020.109...
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Dry, short, fusilli
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Rice flour, biofortified sweet potato flour (BSPF), hydrolyzed soy protein concentrate, sodium carboxymethyl cellulose gum, and monoglycerides. Total samples: 17 GFPs (without control) - 3 of these were selected for nutritional evaluation. |
Mixing; resting; shaping (extrusion); drying (45 °C to 55 °C, ≤ 60 Relative Humidity, until moisture < 14%). |
BSPF ↑β-carotene level, and total dietary fiber content. |
Higher contents of HSPC associated with CMC ↑ the level of cracks; the HSPC addition also leaded to a darker color |
Scarton et al., 2021Scarton, M., Ribeiro, T., Godoy, H. T., Behrens, J. H., Campelo, P. H., & Clerici, M. T. P. S. (2021). Gluten free pasta with natural ingredient of color and carotene source. Research, Society and Development, 10(4), e21310413959. http://dx.doi.org/10.33448/rsd-v10i4.13959. http://dx.doi.org/10.33448/rsd-v10i4.139...
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Dry, long, spaguetti
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White maize flour, orange fleshed sweet potato flour. |
Mixing; thermoplastic extrusion (twin-screw); drying (20 °C, overnight). |
OFSP ↑ash, insoluble and soluble fiber, and antioxidant activity |
High content of OFSP ↑cooking loss and ↓cookingtime and water absorption capacity
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Baah et al., 2022Baah, R. O., Duodu, K. G., & Emmambux, M. N. (2022). Cooking quality, nutritional and antioxidant properties of gluten-free maize - orange-fleshed sweet potato pasta produced by extrusion. LWT, 162, 113415. http://dx.doi.org/10.1016/j.lwt.2022.113415. http://dx.doi.org/10.1016/j.lwt.2022.113...
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