Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta
Main Article Content
Keywords
celiac disease, cooking, horse chestnut, nonconventional, nutritional, pasta
Abstract
There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional food grains, an investigation was conducted to determine the physicochemical, functional, pasting, and thermal properties of Horse Chestnut (HCN) flour and its compatibility for the development of gluten-free pasta. HCN flour comprised 73.34% carbohydrate, 11.36% protein, 6.34% crude fiber, 3.27% fat, 3.16% ash, 3.15g/g oil absorption capacity, and 4.65% water absorption index. HCN flour showed 505 cp peak, 354 cp trough, 151 cp breakdown, 472 cp final viscosity, and 66.05°C pasting temperature. Transition temperatures (onset, peak, and conclusion) and enthalpy change (ΔH) were 60.12°C, 69.90°C, 81.53°C, and 10.56 J/g, respectively. Pasta prepared from HCN flour using guar gum (0, 0.5, and 1%) was analyzed for color, cooking qualities, and textural and sensory analysis. The present results showed that HCN flour possesses good nutritional quality and has properties comparable to conventional wheat flour. Therefore, HCN-flour-based pasta can act as a nutritious alternative to conventional gluten-free pasta and add variety to the diet of people suffering from celiac disease.
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Duda, A., Adamczak, J., Chełmińska, P., Juszkiewicz, J. and Kowalczewski, P., 2019. Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods 8(2): 46. 10.3390/foods8020046
Foschia, M., Beraldo, P. and Peressini, D., 2017. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. Journal of the Science of Food and Agriculture 97(2): 572–577. 10.1002/jsfa.7766
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Gull, A., Prasad, K. and Kumar, P., 2018. Nutritional, antioxidant, microstructural and pasting properties of functional pasta. Journal of the Saudi Society of Agricultural Sciences 17(2): 147–153. 10.1016/j.jssas.2016.03.002
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Jia, J., Ji, B., Tian, L., Li, M., Lu, M., Ding, L., Liu, X. and Duan, X., 2021. Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation. Food Hydrocolloids. 111: 106218. 10.1016/j.foodhyd.2020.106218
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Kaur, G., Sharma, S., Nagi, H.P.S. and Dar, B.N., 2012. Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology 49: 467–474. 10.1007/s13197-011-0294-3
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Insha Rafiq, S., Muzaffar, K., Mansha Rafiq, S., Saxena, D., & Dar, B. (2021). Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta. Italian Journal of Food Science, 33(SP1), 137-149. https://doi.org/10.15586/ijfs.v33iSP1.2088
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Insha Rafiq, S., Muzaffar, K., Mansha Rafiq, S., Saxena, D., & Dar, B. (2021). Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta. Italian Journal of Food Science, 33(SP1), 137-149. https://doi.org/10.15586/ijfs.v33iSP1.2088