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- W2770601863 abstract "Chickpeas were already implemented as an ingredient in the making of gluten-free pasta; however, structural agents such as hydrocolloids and different flours were used in order to achieve satisfactory characteristics. Therefore, the aim of this study is to develop pasta dough utilizing only chickpeas as a flour source and to analyze its chemical, technological, and sensory characteristics. The development of gluten-free chickpea pasta used chickpeas (65.7%), egg whites (34.3%) and the control wheat pasta contained wheat flour (61.9%) and whole eggs (39.1%) for comparison. The chickpea pasta presented 37.3% less fat, 53.8% more protein, and 166.5% more dietary fiber. Chickpea pasta also presented good acceptance for every criterion, including texture and taste. In this manner, this study suggests that chickpeas can be used as a satisfactory substitute for wheat, without the use of any structure agents, increasing the amount of healthy options for individuals with gluten-related disorders." @default.
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- W2770601863 date "2017-11-29" @default.
- W2770601863 modified "2023-10-17" @default.
- W2770601863 title "Gluten-Free Pasta: Replacing Wheat with Chickpea" @default.
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- W2770601863 doi "https://doi.org/10.1080/15428052.2017.1394952" @default.
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