Abstract
| Lingua originale | English |
|---|---|
| pagine (da-a) | 223-228 |
| Numero di pagine | 6 |
| Rivista | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE |
| Volume | 72 |
| Stato di pubblicazione | Published - 2016 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
Cita questo
Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta. /.
In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, Vol. 72, 2016, pag. 223-228.Risultato della ricerca: Article
}
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 -