Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
作者： P. Fradinho , A. Oliveira , H. Domínguez , M.D. Torres , I. Sousa
DOI: 10.1016/J.IFSET.2020.102374
关键词:
摘要: Abstract The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could be recovered used in the production added-value products, such as gluten-free (GF) foods especially designed for celiac population. This work is focused on application bioactive fraction extracted from peels into GF pasta. Subcritical water extraction (autohydrolysis, AH) was performed peel, obtained AH liquid extract characterized terms total phenolic content antioxidant activity. selected temperature (220 °C at 2.2 MPa) applied to Kennebec, Neiker Agria varieties, pasta, this one with higher impact peel autohydrolysis nutritional composition cooking quality pasta assessed. Results confirmed that enriched presented suitable technological properties, coupled attractive colour increased activity, can contribute improve offer products market.
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