The increasing interest of consumers towardsfunctional foods has induced researches aimed toobtain new pasta types by using ingredients ableto improve antioxidant activity, amino acid orfatty acid profile, and soluble fiber content. However,the results have not been satisfactory inall cases, due to frequently observed anomalousodor and taste or decreased consistency. Durumwheat bran contains several bioactive compounds,such as phenolics, carotenoids, and tocochromanols,which can be extracted by means ofgreen technologies. To preserve as much as possiblethe sensory features of pasta, an interestingstrategy, that can be referred to as “from wheat towheat”, is to enrich and functionalize pasta withdurum wheat bran extracts. The aim of this workhas been to resume and review the results obtainedby the studies aimed to obtain functionalpasta, focusing in particular on those based onthis strategy.
|Numero di pagine||14|
|Stato di pubblicazione||Published - 2017|