Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, 09340, Ciudad de México, Mexico.
Plant Foods Hum Nutr. 2017 Dec;72(4):411-417. doi: 10.1007/s11130-017-0639-9.
The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C , h and ΔE ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).
分析了用非传统面粉（鹰嘴豆、绿香蕉、白玉米和蓝玉米）制作的无麸质意大利面的酚类化合物、颜色和抗氧化能力。在蓝玉米制作的意大利面中鉴定出了 15 种酚类化合物（5 种花青素、5 种羟基苯甲酸、3 种羟基肉桂酸、1 种对羟基苯乙酸和 1 种黄酮醇），而在白玉米制作的样品中鉴定出了 10 种化合物。主成分分析（PCA）得到了描述总方差 98%的结果，为每种意大利面建立了明确的分离。玉米粉的比例（25%、50%和 75%）和类型（白玉米和蓝玉米）都影响了样品的颜色参数（L*、C*、h 和ΔE*）和抗氧化性能（DPPH、ABTS 和 FRAP 方法），从而生产出适合普通消费者（包括乳糜泻患者）的具有潜在健康益处的无麸质产品。
