Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and puls...

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Bibliographic Details
Published in:Foods 2023-03, Vol.12 (6), p.1221
Main Authors: Messia, Maria Cristina, Cuomo, Francesca, Quiquero, Michela, Verardo, Vito, Marconi, Emanuele
Format: Article
Language:English
Subjects:
Amino acids
Autoimmune diseases
Celiac disease
Cereals
Chemical composition
Chemical properties
Chromatography
Damage
Food
Food intolerance
Food science
furosine
Gluten
gluten-free pasta
Heat treatment
Heat treatments
Hydroxymethylfurfural
Maillard reaction
maltulose
Nutrition assessment
Nutritional aspects
Nutritive value
Observations
Pasta
Pasta products
protein chemical score
Protein composition
Proteins
pseudocereals
pulse
Raw materials
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Summary:Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12061221