Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

• Published in: Molecules (Basel, Switzerland) Vol. 26; no. 15; p. 4442
• Main Authors: Costantini, Michela, Summo, Carmine, Faccia, Michele, Caponio, Francesco, Pasqualone, Antonella
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 23-07-2021; MDPI
• Subjects: Anthocyanins; Anthocyanins - analysis; anti-nutritional compounds; Antioxidants; Apulian black chickpea; Beans; Bioactive compounds; Biological activity; By products; Calories; Carbohydrates; Carotenoids; Chickpeas; Cicer - chemistry; Cooking; Diet, Gluten-Free; Dietary fiber; Dietary Fiber - analysis; Dry matter; Enrichment; Flavonoids; Flour; Flour - analysis; Food industry; Food products; fresh pasta; Gluten; gluten-free; high fibre; Hulls; Legumes; Moisture content; Nutrient deficiency; Pasta; Polyphenols; Proteins; Seeds; Sensory evaluation; Sucrose; Taste; Water absorption; Apulian black chickpea; cooking performance; high fibre; texture; fresh pasta; anti-nutritional compounds; bioactive compounds; gluten-free
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules26154442

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8%
/
) derived from
(KH) or
(ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as "high fibre", was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-
-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for "aftertaste". Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.