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Open AccessArticle

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

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LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa; Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Science Faculty, As Lagoas, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 622; https://doi.org/10.3390/foods8120622
Received: 31 October 2019 / Revised: 21 November 2019 / Accepted: 26 November 2019 / Published: 27 November 2019
(This article belongs to the Special Issue Bioactive Seaweeds for Food Applications)
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 Laminaria ochroleuca 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 (p < 0.05) higher fibre and mineral content than the control pasta.
Keywords: kombu; Psyllium; Laminaria ochroleuca; by-products; celiac, cooking quality; antioxidants; fibre; minerals kombu; Psyllium; Laminaria ochroleuca; by-products; celiac, cooking quality; antioxidants; fibre; minerals
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MDPI and ACS Style

Fradinho, P.; Raymundo, A.; Sousa, I.; Domínguez, H.; Torres, M.D. Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation. Foods 2019, 8, 622.

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