Cooking quality and starch digestibility of gluten free pasta using new bean flour

Food Chemistry

Volumn 175, Issue , 2015, Pages 43-49

  Giuberti, Gianluca ^a   Gallo, Antonio ^a   Cerioli, Carla ^a   Fortunati, Paola ^a   Masoero, Francesco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Bean; Cooking quality; Gluten free; Predicted glycemic index; Resistant starch; Starch digestibility

Indexed keywords

PROTEINS; WATER ABSORPTION;

BEAN; COOKING QUALITY; GLUTEN-FREE; GLYCEMIC INDEX; RESISTANT STARCH; STARCH DIGESTIBILITIES;

STARCH;

AMYLOSE; GLUTEN; LECTIN; LIPID; PHYTIC ACID; PROTEIN; STARCH;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; DIETARY FIBER; DIGESTION; FLOUR; FOOD COLOR; FOOD QUALITY; FOOD TEXTURE; GLUTEN FREE DIET; GLYCEMIC INDEX; HYDRATION; HYDROLYSIS; IN VITRO STUDY; NUTRITIONAL VALUE; PASTA; PHASEOLUS VULGARIS; SCANNING ELECTRON MICROSCOPY; TIME; WATER ABSORPTION; ANALYSIS; CHEMISTRY; FABACEAE; FOOD ANALYSIS; METABOLISM; PROCEDURES;

COOKING; DIET, GLUTEN-FREE; DIETARY FIBER; FABACEAE; FLOUR; FOOD ANALYSIS; GLUTENS; GLYCEMIC INDEX; STARCH;

EID: 84919372203     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.127     Document Type: Article

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