Разработка безглютеновых макаронных изделий с нутом как заменителем пшеничной муки и фортифицированных рожковым деревом, свеклой и шпинатом

Целью исследования была разработка макаронных изделий, используя нут как заменитель пшеничной муки и фортификацию рожковым деревом, свеклой и шпинатом. Было приготовлено три рецептуры безглютеновых макаронных изделий: F1 (нутовая мука 97% + порошок рожкового дерева 2% + карбоксиметилцеллюлоза (КМЦ) 1%), F2 (нутовая мука 87% + порошок рожкового дерева 2% + порошок свеклы 10% + КМЦ 1%) и F3 (нутовая мука 87% + порошок рожкового дерева 2% + порошок шпината 10% + КМЦ 1%). Оценивали физические, химические, реологические и сенсорные показатели макаронных изделий с нутом по сравнению с образцом из муки из твёрдой пшеницы (CS) в качестве контроля. По сравнению с обычными пшеничными макаронными изделиями, макаронные изделия с нутом имели более высокое содержание белка, клетчатки и полифенольных соединений. Результаты показали, что введение нута как основного ингредиента существенно увеличивало содержание белка в  различных рецептурах безглютеновых макаронных изделий (17,50; 15,05 и 14,88% в F1, F3 и F2, соответственно) по сравнению с CS (12,10%). Аналогичная тенденция наблюдалась и для содержания клетчатки (0,45; 1,89; 2,16 и 2,29 в CS, F1, F2, и F3, соответственно) и полифенольных соединений (109,14; 112,14; 141,89 и 178,96 в  CS, F1, F2, и  F3, соответственно). Макаронные изделия с нутом также показали хорошую приемлемость для всех сенсорных показателей, включая текстуру, запах, форму и вкус. Таким образом, данное исследование говорит о том, что нут может быть использован как эффективная замена пшеницы, повышая доступность полезных вариантов для каждого и особенно для тех, кто имеет целиакию, ожирение или диабет.

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