The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investigate, for the first time, the real nutritional intake through the chemical composition and the heat damage during processing by quantification of furosine. Eight samples of GF spaghetti were compared with wheat spaghetti. Dried and cooked GF pasta had lower protein and ash content than wheat spaghetti. GF samples composed solely by corn flour had higher optimal cooking time. Samples with emulsifier showed lower losses during cooking. Considering their composition, no trend could be established to explain textural behavior. Samples constituted merely by corn showed the highest resilience and elasticity. Spaghetti constituted only from corn and rice showed the highest firmness. The furosine content in dried samples ranged between 19 and 134 mg FUR/100 g proteins and in cooked samples ranged between 48 to 360 mg FUR/100 g proteins. Furosine content of GF pasta was in general lower than in wheat pasta, and those differences were even enlarged when comparing them after cooking. The results of PCA indicated it was possible to discriminate GF pasta regarding their technological and nutritional behavior.

中文翻译：

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干燥和煮熟的无麸质意大利面的质量指标和热损伤

分析商业干面筋（GF）面食的质量和安全指标，首次通过定量分析呋喃氨酸的化学成分和加工过程中的热损伤来研究真正的营养摄入量。将八个 GF 意大利面样品与小麦意大利面进行了比较。干燥和煮熟的 GF 意大利面的蛋白质和灰分含量低于小麦意大利面。仅由玉米粉组成的 GF 样品具有更长的最佳烹饪时间。含有乳化剂的样品在烹饪过程中损失较低。考虑到它们的组成，无法建立解释纹理行为的趋势。仅由玉米构成的样品显示出最高的回弹力和弹性。仅由玉米和大米构成的意大利面表现出最高的硬度。干燥样品中的呋喃氨酸含量介于 19 至 134 毫克 FUR/100 克蛋白质之间，而熟制样品中的呋喃氨酸含量介于 48 至 360 毫克 FUR/100 克蛋白质之间。GF面食的呋喃氨酸含量普遍低于小麦面食，经过蒸煮后的比较，这些差异甚至被放大。PCA 的结果表明，可以根据技术和营养行为来区分 GF 面食。