ArticleFoods (Basel, Switzerland)2023
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Functional and Nutritional Properties of Proteins From Barley Malting By-Products.Journal of food science · 2025Article
- Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.Foods (Basel, Switzerland) · 2023Article
- Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
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Abstract
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
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