Technological and nutritional characteristics of gluten-free pasta enriched with tomato and linseed by-products

Many authors have thoroughly investigated the functionalization of pasta in recent years. Nevertheless, with the increasing demand for gluten-free products by the market, it is necessary to evaluate the application of these techniques also on this food matrix. Furthermore, there's an increasing interest in valorizing agrifood by-products that still contain bioactive ingredients that can enhance the nutritional properties of food. The objective of this work is to determine the effect that the enrichment with linseed and tomato by-products has on the starch digestibility and the texture of the gluten-free pasta. It was determined that the enrichment increased the resistant starch and decreased the predicted glycemic index. On the other hand, the texture of the enriched samples changed by decreasing the hardness and increasing the adhesiveness. These results confirm that the enrichment using these by-products increases the nutritional value of gluten-free pasta and describes the changes that occur in the texture.