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Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
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Orientador(es)
Resumo(s)
The potato processing industry produces peels, a good source of fibres, minerals and antioxidants, which could
be recovered and used in the production of added-value products, such as gluten-free (GF) foods especially
designed for the celiac population.
This work is focused on the application of the bioactive fraction extracted from potato peels into GF pasta.
Subcritical water extraction (autohydrolysis, AH) was performed on potato peel, and the obtained AH liquid
extract was characterized in terms of total phenolic content and antioxidant activity. The selected AH temperature
(220 °C at 2.2 MPa) was applied to peels from Kennebec, Neiker and Agria potato varieties, and the
Agria extract was selected for application in GF pasta, as this was the one with higher antioxidant activity.
The impact of Agria potato peel autohydrolysis extract on the nutritional composition and cooking quality of
pasta was assessed. Results confirmed that the GF pasta enriched with potato peel extract presented suitable
technological properties, coupled with attractive colour and with increased total phenolic content and antioxidant
activity, which can contribute to improve the offer of GF products in the market
Descrição
Palavras-chave
autohydrolysis celiac total phenolics gluten-free potato
Contexto Educativo
Citação
Innovative Food Science and Emerging Technologies 63 (2020) 102374
Editora
Elsevier