Auteur Topic: Opmerkelijke ingrediŽnten voor glutenvrije pasta  (gelezen 316 keer)


  • Gold Member
  • Berichten: 8817
  • Geslacht: Vrouw
  • Nulglutendieet
Opmerkelijke ingrediŽnten voor glutenvrije pasta
« Gepost op: december 29, 2020, 15:17:17 »
Hoe maak je gezonde, lekkere en betaalbare glutenvrije pasta? Met gedroogde brandnetel, paardenbloemen, restanten van suikerbieten en druivensap, luzerne en tapiocameel, menen voedingstechnologen uit RoemeniŽ. Deze pasta bevat geen allergenen, bevat veel voedingsstoffen en heeft een goede smaak. Het is een verkennend onderzoek, de pasta is nog niet te koop.

Hop and Medicinal Plants, Year XXVIII, No. 1-2, 2020 ISSN 2360Ė0179 print, ISSN 2360Ė0187 electronic

RESEARCH ON THE OBTAINING OF GLUTEN FREE PASTA MADE OF VEGETAL POWDERS FORTIFIED WITH DANDELION EXTRACT RICH IN BIOACTIVE COMPOUNDS WITH FUNCTIONAL ROLE TALOȘ-FAZEKAS Ioana1 , Suzana-Elena BIRIȘ-DORHOI1 , Denisa PőNZARIU1 , Alexandra VLAD1 , Carmen-Claudia LUMPERDEAN1 , Vanda BĂBĂLĂU-FUSS1,2 , Maria TOFANĂ1 * 1University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Calea Mănăștur Street, 400372, Cluj-Napoca, Romania 2 INCDO-INOE2000, Research Institute for Analytical Instrumentation, ICIA ClujNapoca Subsidiary, 400293 Cluj-Napoca, Romania *Corresponding author:

Abstract: The quality of ingested foods is a determining factor for the physical and mental health of the consumer. In this way, in recent years there has been a growing tendency to re-educate the consumer by returning to consumption of natural foods, as little processed, rich in nutritional principles and bioactive compounds, all with the aim of compensating the accumulated gaps. Pasta is at the top of the preferences of most consumers, but unfortunately celiac disease is one of the most widespread diseases in the world. The great advantage of gluten free pasta is that it can be consumed without restrictions by anyone, because of its ingredients. It will not affect any class of consumers with different types of intolerances. Using vegetable powders (grape marc, sugar beet marc, nettle, sugar beet marc, lucerne and tapioca) as ingredients in obtaining gluten free pasta enriched with dandelion extract bring an important nutritional intake and this lead to a significant increase in biological and nutritional properties. Therefore, grape marc contains valuable bioactive compounds with anti-inflammatory and antioxidant properties, while nettle is a rich source of macro and micronutrients. Lucerne has a high content of protein and vitamins, and sugar beet marc is well known for its content of fiber and sucrose. Dandelion extract, generous in antioxidants is known for hepatoprotective and biliary benefits. Due to the properties of the ingredients listed above, pasta as a finished product can be included in the category of functional products.
Mijn zoon (21) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.