Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

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Abstract

A ditalini pasta with a mixture of durum wheat and beta-glucan enriched barley flour (BF) (60/40%, w/w) was found to have a final content of 5% beta-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100% durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of beta-glucan in the post intestinal (PI) supernatant of BF-ditalini processed with its cooking water (soup) was six fold higher than that of pasta asciutta. BF-ditalini soup, but not pasta asciutta, strongly delayed the hydrolysis of the starch, without difference of viscosity between PI supernatant and control. PI supernatant from BF-ditalini showed total phenol content and antioxidant capacity significantly higher (p < 0.001) than control. In conclusion, ditalini pasta fortified with 40% BF may be considered a dietary product with high quality indexes and of functional interest for the abundance of antioxidant phenols, and for the hypoglicemic effect of beta-glucan when ingested as a soup. (C) 2016 Elsevier Ltd. All rights reserved
Lingua originaleEnglish
pagine (da-a)223-228
Numero di pagine6
RivistaLEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Volume72
Stato di pubblicazionePublished - 2016

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barley flour
pasta
in vitro digestibility
Flour
Hordeum
beta-Glucans
beta-glucans
soups
durum wheat
Starch
Triticum
Antioxidants
starch
antioxidants
Gastrointestinal Contents
Water
Phenols
Cooking
Phenol
In Vitro Techniques

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

@article{0c09ff2dcf6941728724684437f47754,
title = "Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta",
abstract = "A ditalini pasta with a mixture of durum wheat and beta-glucan enriched barley flour (BF) (60/40{\%}, w/w) was found to have a final content of 5{\%} beta-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100{\%} durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of beta-glucan in the post intestinal (PI) supernatant of BF-ditalini processed with its cooking water (soup) was six fold higher than that of pasta asciutta. BF-ditalini soup, but not pasta asciutta, strongly delayed the hydrolysis of the starch, without difference of viscosity between PI supernatant and control. PI supernatant from BF-ditalini showed total phenol content and antioxidant capacity significantly higher (p < 0.001) than control. In conclusion, ditalini pasta fortified with 40{\%} BF may be considered a dietary product with high quality indexes and of functional interest for the abundance of antioxidant phenols, and for the hypoglicemic effect of beta-glucan when ingested as a soup. (C) 2016 Elsevier Ltd. All rights reserved",
author = "Livrea, {Maria Antonia} and Girolamo Cirrincione and Luisa Tesoriere and Paola Barraja and Cascioferro, {Stella Maria} and Alessandra Montalbano and Virginia Spano' and Barbara Parrino and Anna Carbone and Alessandro Attanzio",
year = "2016",
language = "English",
volume = "72",
pages = "223--228",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

AU - Livrea, Maria Antonia

AU - Cirrincione, Girolamo

AU - Tesoriere, Luisa

AU - Barraja, Paola

AU - Cascioferro, Stella Maria

AU - Montalbano, Alessandra

AU - Spano', Virginia

AU - Parrino, Barbara

AU - Carbone, Anna

AU - Attanzio, Alessandro

PY - 2016

Y1 - 2016

N2 - A ditalini pasta with a mixture of durum wheat and beta-glucan enriched barley flour (BF) (60/40%, w/w) was found to have a final content of 5% beta-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100% durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of beta-glucan in the post intestinal (PI) supernatant of BF-ditalini processed with its cooking water (soup) was six fold higher than that of pasta asciutta. BF-ditalini soup, but not pasta asciutta, strongly delayed the hydrolysis of the starch, without difference of viscosity between PI supernatant and control. PI supernatant from BF-ditalini showed total phenol content and antioxidant capacity significantly higher (p < 0.001) than control. In conclusion, ditalini pasta fortified with 40% BF may be considered a dietary product with high quality indexes and of functional interest for the abundance of antioxidant phenols, and for the hypoglicemic effect of beta-glucan when ingested as a soup. (C) 2016 Elsevier Ltd. All rights reserved

AB - A ditalini pasta with a mixture of durum wheat and beta-glucan enriched barley flour (BF) (60/40%, w/w) was found to have a final content of 5% beta-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100% durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of beta-glucan in the post intestinal (PI) supernatant of BF-ditalini processed with its cooking water (soup) was six fold higher than that of pasta asciutta. BF-ditalini soup, but not pasta asciutta, strongly delayed the hydrolysis of the starch, without difference of viscosity between PI supernatant and control. PI supernatant from BF-ditalini showed total phenol content and antioxidant capacity significantly higher (p < 0.001) than control. In conclusion, ditalini pasta fortified with 40% BF may be considered a dietary product with high quality indexes and of functional interest for the abundance of antioxidant phenols, and for the hypoglicemic effect of beta-glucan when ingested as a soup. (C) 2016 Elsevier Ltd. All rights reserved

UR - http://hdl.handle.net/10447/178283

UR - https://www.sciencedirect.com/science/article/pii/S0023643816302262

M3 - Article

VL - 72

SP - 223

EP - 228

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -