Abstract:
:In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42 μg/g vs. 46.32 μg/g) and carotenoids (3.77 μg/g vs. 4.04 μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ficco DB,De Simone V,De Leonardis AM,Giovanniello V,Del Nobile MA,Padalino L,Lecce L,Borrelli GM,De Vita Pdoi
10.1016/j.foodchem.2016.03.014subject
Has Abstractpub_date
2016-08-15 00:00:00pages
187-95eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30356-9journal_volume
205pub_type
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