Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.

Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from processing (liquid extract and a purée-like mixture) were incorporated in gluten-free (GF) pasta in order to develop functional products especially designed for the celiac population. The raw and cooked pastas were characterized in terms of their cooking quality parameters, nutritional composition, texture and rheological properties, and antioxidant activity.

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties.

Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate.

Methods: Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated.

Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.

Background: Chia (Salvia hispanica L.) seeds are considered a promising ingredient for the development of functional products owing to their high nutritional value: 343 g kg lipids, 251 g kg protein and 226 g kg fibre. Considering chia's technological capacities, mainly the ability to swell when absorbing water and gel-forming properties, its addition to a food matrix can affect texture and rheological behaviour, acting as a texturing and stabilizing agent.

Developing consumer acceptable biscuits enriched with Psyllium fibre.

Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience.