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

Abstract

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% w/w) derived from kabuli (KH) or Apulian black (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-O-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.

Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

“…Regarding protein content, the maximum levels were observed in the samples containing black and germinated chickpea flours (Table 2). In accordance with this result, Costantini et al 31 . reported that protein amount of pasta enriched with black chickpea hull was higher than pasta enriched with regular chickpea hull.…”

“…Regarding protein content, the maximum levels were observed in the samples containing black and germinated chickpea flours (Table 2). In accordance with this result, Costantini et al 31 reported that protein amount of pasta enriched with black chickpea hull was higher than pasta enriched with regular chickpea hull. Compared to bread prepared with mature chickpea flour, the addition of fermented chickpea flour slightly reduced protein amount of bread (Table 2), potentially because of the lower protein level of fermented chickpea flour (Table 1).…”

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

“…In recent years, numerous studies have focused on the innovative food applications of legumes. Legume-based dairy-free cheese alternatives, as well as burgers, salad dressings, pasta, and bakery products have been proposed [10,[13][14][15][16][17][18]. Moreover, pregelatinized legume flours, prepared by means of extrusion-cooking, show hydrocolloid properties, making them suitable for the formulation of GF baked goods [19][20][21].…”

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

“…This Apulian black type has a valuable nutritional composition, characterized by a high content of proteins, polyunsaturated fatty acids and antioxidants such as anthocyanins and carotenoids [ 14 , 15 , 16 ]. To limit the risk of genetic erosion of this valuable chickpea species, trials to formulate foods, such as pasta, bakery goods and puree containing Apulian Black chickpea flours, were successfully performed [ 15 , 17 , 18 ].…”