Improving Gluten-Free Pasta with Carrot Powders
Author Information
Author(s): Hilal Arslan Bayrakcı, Nermin Bilgiçli, Laura Gazza, Aydoganlar Karapınar
Primary Institution: Necmettin Erbakan University
Hypothesis
Can different carrot powders and dough applications enhance the bioactive components and quality of gluten-free pasta?
Conclusion
Using black carrot powder significantly improved the nutritional quality of gluten-free pasta compared to orange carrot powder.
Supporting Evidence
- Black carrot powder increased total dietary fiber and antioxidant activity in gluten-free pasta.
- Pregelatinization and guar gum improved the technological quality of the pasta.
- Carrot powder substitution enhanced the mineral content of the pasta.
Takeaway
This study shows that adding carrot powder to gluten-free pasta makes it healthier and tastier.
Methodology
The study involved substituting carrot powders in gluten-free pasta and applying different dough treatments to assess their effects on quality and bioactive components.
Limitations
The study primarily focused on specific types of carrot powders and may not generalize to all gluten-free pasta formulations.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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