Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

Abstract

Abstract We investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4\xa0min, high protein (19\xa0g·100\xa0g−1) and dietary fiber (18\xa0g·100\xa0g−1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test.