Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

Gustavo A. Camelo-Méndez, Pamela C. Flores-Silva, Edith Agama-Acevedo, Juscelino Tovar, Luis A. Bello-Pérez

    Research output: Contribution to journalArticlepeer-review

    11 Citations (SciVal)

    Abstract

    The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.

    Original languageEnglish
    Article number1700126
    JournalStarch/Staerke
    Volume70
    Issue number1-2
    DOIs
    Publication statusPublished - 2018

    Subject classification (UKÄ)

    • Food Science

    Keywords

    • Antioxidant properties
    • Gluten-free pasta
    • Predicted glycaemic index
    • Starch digestion
    • Whole blue maize flour

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