Compositional and Techno-Functional Profile of Pregelatinized Plant-Based Flours: Comprehensive Characterization...

Area of Science:

• Food Science and Technology
• Cereal Chemistry
• Nutritional Science

Background:

• Pregelatinized flours are increasingly important in gluten-free food development.
• Their functional properties can be tailored for specific applications.
• Understanding their nutritional and techno-functional profiles is key for novel food creation.

Purpose of the Study:

• To characterize the physicochemical and techno-functional properties of pregelatinized rice, buckwheat, green pea, and yellow pea flours.
• To evaluate their potential as functional ingredients in gluten-free premixes.
• To provide insights into their nutritional and technological behavior.

Main Methods:

• Pregelatinization of rice, buckwheat, green pea, and yellow pea flours.
• Characterization of physicochemical properties (e.g., water holding and absorption capacities).
• Analysis of techno-functional properties, microstructure, mineral content, and application of Principal Component Analysis (PCA).

Main Results:

• Pregelatinization significantly altered flour properties, notably increasing water holding and absorption capacities.
• Enhanced absorption of hydrophobic compounds and decreased emulsification properties were observed.
• Microstructural changes confirmed starch granule disruption, and mineral content, particularly Calcium, increased.

Conclusions:

• Pregelatinized rice, buckwheat, and pea flours show significant potential as versatile ingredients in the food industry.
• They offer solutions for texture and elasticity issues in gluten-free bakery products.
• The enhanced functional attributes and nutritional profile make them valuable for gluten-free food development.