The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Foods

Carmine Summo¹  Graziana Difonzo¹  Antonella Pasqualone¹  Francesco Caponio¹  Michele Faccia¹  Michela Costantini¹ 

[1] Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;

关键词: legumes;    extrusion-cooking;    pizza;    hydrocolloid;    starch gelatinization;    pasting properties;   

DOI  :  10.3390/foods11030482

来源: DOAJ

【 摘 要 】

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

【 授权许可】

Unknown