Aspectos tecnológicos y nutricionales de pasta sin gluten a base de harina de garbanzo y harina de chufa

[EN] This work aims to characterize the solid raw materials used and evaluate the effect of the incorporation of tigernut flour -TNF- (rich in insoluble fiber, minerals and lipids with an healthy fatty acids profile), chickpea flour -CP- (rich in proteins and with a low glycemic index) and pre-gelatinized tigernut flour (as an improver) on the physicochemical, structural and cooking properties of dry egg pappardelle. The resulting pappardelle were compared to traditional pasta (100% DWS). The raw material used were characterized for their chemical composition, particle size, functional properties, temperature of gelatinization of starch and microstructure. Gluten-free dry pasta was made with 50% (w/w) of each flour and CP was replaced by 5% (w/w) or 10% (w/w) PG. It was evaluated for each gluten-free formulations the optimum cooking time by diferential scanning calorimetry (DSC), as well as the cooking properties and firmness of cooked pasta. It was also analized the color and microstructure of 3 dry pasta. The compositional analysis of raw materials reflects significately on higher content of fiber (especially insoluble), minerals and fats (from tigernut flour) rich in oleic acid of the gluten-free pasta. The calorimetric analysis allowed to define the optimum cooking time, between 4 and 5 minutes, for gluten-free formulations. It was not found any clear relations with the flour properties (starch damage, amylose content, particle size and water holding capacity). The use of pre-gelatinized tigernut flour with the proportions used did not imply an improvement on the firmness of cooked pasta and on the optimum cooking time, but did provide some continuity to the pasta structure[ES] El objetivo de este trabajo consistirá en estandarizar las condiciones de elaboración y obtener formulaciones de pasta a base de harina de garbanzo, harina de chufa y almidón pregelatinizado de chufa, nutricionalmente enriquecidas en fibra y con buenas características sensoriales y comportamiento en la cocción. Para ello se evaluarán las propiedades físico-químicas, el comportamiento en la cocción, la microestructura y la composición nutricional de los productos obtenidos. Además, se caracterizarán las materias primas (composición química, tamaño de partícula y propiedades funcionales).Bressi, GB. (2017). Aspectos tecnológicos y nutricionales de pasta sin gluten a base de harina de garbanzo y harina de chufa. http://hdl.handle.net/10251/8963