Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

• Published in: International journal of gastronomy and food science 2021-10, Vol.25, p.100383, Article 100383
• Main Authors: Bento, Juliana Aparecida Correia, Bassinello, Priscila Zaczuk, Morais, Daisy Karione, Souza Neto, Menandes Alves de, Bataus, Luiz Artur Mendes, Carvalho, Rosângela Nunes, Caliari, Márcio, Soares Júnior, Manoel Soares
• Format: Article
• Language: English
• Subjects: Gel texture profile; Gluten-free products; Pasting properties; Phaseolus vulgaris L; Pulse-based products
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2021.100383

We investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100 g−1) and dietary fiber (18 g·100 g−1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test. [Display omitted]