Fradinho Patrícia, Raymundo Anabela, Sousa Isabel, Domínguez Herminia, Torres María Dolores
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa; Tapada da Ajuda, 1349-017 Lisbon, Portugal.
Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Science Faculty, As Lagoas, 32004 Ourense, Spain.
Foods. 2019 Nov 27;8(12):622. doi: 10.3390/foods8120622.
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 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 ( < 0.05) higher fibre and mineral content than the control pasta.
海藻是重要营养化合物的新型来源，具有有趣的生物活性，可加工成增值产品，即无麸质食品。在本研究中，将两种先前开发的加工产品（液体提取物和类似果泥的混合物）添加到无麸质（GF）面食中，以开发专门为乳糜泻人群设计的功能性产品。对生面食和熟面食的烹饪质量参数、营养成分、质地和流变学特性以及抗氧化活性进行了表征。结果发现，所开发的无麸质面食与对照品具有相似的机械和质地特性。两种添加了成分的无麸质面食的纤维和矿物质含量均显著高于对照面食（<0.05）。
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