Development of a gluten-free pasta based on oat flour, quinoa, and cactus cladode pulp: evaluation of cooking parameters, nutritional contribution, bioactive compounds and sensory quality

Development of a gluten-free pasta based on oat flour, quinoa, and cactus cladode pulp: evaluation of cooking parameters, nutritional contribution, bioactive compounds and sensory quality

Nowadays, efforts have been made to improve pasta nutritional and functional value based on durum wheat by including non-conventional gluten-free ingredients. For this reason, the research aimed to prepare gluten-free fettuccine-type pasta based on oat flour (O), quinoa (Q), and cactus cladode pulp...

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Bibliographic Details
Main Authors: Jorge Gutiérrez-Tlahque, César U. López-Palestina, Julia M. Alatorre-Cruz, María S. Espinoza-Rodríguez, Susana E. Altamirano-Romo, Thania A. Urrutia-Hernández, Yair O. Santiago-Sáenz
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Sensory attributes
Pasta quality
Antioxidant compounds, Fettuccine
Gluten-free flours
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001325
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