Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility
Version of Record online: 7 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 1985–1991, September 2014
How to Cite
Flores-Silva, P. C., Berrios, J. D. J., Pan, J., Osorio-Díaz, P. and Bello-Pérez, L. A. (2014), Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility. International Journal of Food Science & Technology, 49: 1985–1991. doi: 10.1111/ijfs.12529
- Issue online: 19 AUG 2014
- Version of Record online: 7 MAR 2014
- Manuscript Accepted: 3 FEB 2014
- Manuscript Received: 25 SEP 2013
- EDI-IPN CONACYT-México
|ijfs12529-sup-0001-Fig.S1.doc||Word document||10K||Figure S1. Average in vitro starch hydrolysis curves of cooked spaghetti: (▪) control, (•) Up30-C70-M0, (▴) Up20-C65-M15 and (▵) Up15-C65-M20. Error bars represent SEM (For sample identification, see Table S1).|
Table S1. Flour percentages used in spaghetti formulations.
Table S2. Proximate analysis of raw flours used in spaghetti formulations (g per 100 g).
Table S3. Proximate analysis of cooked extruded spaghettis (g per 100 g).
Table S4. Cooking quality data of gluten-free spaghetti*made from chickpea–plantain–maize flour mixtures.
Table S5. Total, resistant and available starch of raw flours used in spaghetti formulations.
Table S6. Total, resistant and available starch of cooked extruded spaghettis.
Table S7. Predicted glycaemic index (pGI) of cooked extruded spaghettis.
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