Preservation of vitamins content in Cuccìa using an innovative method of processing

Vita Di Stefano, Giulia Gallo, Rosaria Bognanni, Giulia Gallo, Maria Grazia Melilli

Risultato della ricerca: Article

Abstract

Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6 hours), and an innovative one (IN-grains scarification, germination, and cooking at 50 °C for 2 hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72 ng ml−1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, α-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.
Lingua originaleEnglish
pagine (da-a)153-157
Numero di pagine5
RivistaNatural Product Research
Volume34
Stato di pubblicazionePublished - 2018

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All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Plant Science
  • Organic Chemistry

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