High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

High-amylose corn alone or in combination (25% and 50%) with conventional was used to produce gluten-free pasta. Flour pre-gelatinization a tank (process A) on conveyor belt B) were tested. Resistant starch (RS), soluble (SPAs) cell-wall bound phenolic acids (CWBPAs) antioxidant capacity significantly higher high-amylose Cooked pasta from process B showed SPA concentration, likely due the lower cooking loss. The structure of prepared more homogeneous, whereas it compact case A, as shown by susceptibility ?-amylase hydrolysis, beginning gelatinization temperature water absorption. 25% HA represents good compromise between high RS (4.2%) behavior. At levels, is suitable obtain better quality.