Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

Beleggia, Romina; Platani, Cristiano; Spano, Giuseppe; Monteleone, Massimo; Cattivelli, Luigi

doi:10.1016/j.jcs.2008.12.002

Cited by 70 publications

(78 citation statements)

References 35 publications

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“…This is in accordance with durum wheat semolina pastas fatty acid profile reported by other authors (Bellegia, Platani, Spano, Monteleone, & Cattivelli, 2009;Iafelice et al, 2008;Prabhasankar et al, 2009), being palmitic acid (16:0), oleic acid (18:1 u9) and a-linolenic acid (18:3 u3) the other major fatty acids. This predominance (over 50%) of u6 linoleic acid in grain cereals is a major contribution to the imbalanced u3/ u6 ratio consumption in western diets.…”

Section: Isochrysis Galbana Diacronema Vlkianumsupporting

confidence: 93%

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

Fradique

Batista

Nunes

et al. 2013

LWT - Food Science and Technology

131

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a b s t r a c tFactors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat.Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human's health due to their original chemical composition, is well known. Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti.The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood.

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Section: Isochrysis Galbana Diacronema Vlkianumsupporting

confidence: 93%

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

Fradique

Batista

Nunes

et al. 2013

LWT - Food Science and Technology

131

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“…When these results compared to our results about PMBW, it can be seen that technological properties of PMBW are better than the studied milling by-products. Beleggia et al (2008) informed that palmitic and linoleic acids were the major fatty acids according to fatty acid analysis of semolina samples and similarly to our study, palmitoleic acid was minor fatty acid. Fig.…”

Section: Resultssupporting

confidence: 89%

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Yüksel

Karaman

2015

LWT - Food Science and Technology

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“…In that study, concerning three legume species (soybean, mungbean, and alfalfa), authors found 12 aldehydes, 7 alcohols, and 1 ketone, but, among those compounds, only (E)‐2‐hexanal was found also in our sprouts. Among the most represented alcohols observed in our sprouts and wheatgrass, 1‐octen‐3‐ol was detected in semolina and cooked pasta from different durum wheat cultivars, including Creso (Beleggia, Platani, Spano, Monteleone, & Cattivelli, ), and in crumb and crust of whole wheat bread (Jensen, Oestdal, Skibsted, Larsen, & Thybo, ). It is usually associated with the odor of “mushroom, earth” and it is generally produced by the oxidation of fatty acids (Beleggia et al, ).…”

Section: Discussionmentioning

confidence: 86%

Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

Bianchi¹,

Falcinelli

Tosti

et al. 2019

J Food Biochem

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Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready‐to‐eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers’ satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1‐penten‐3‐ol, 1‐penten‐3‐one, E‐2‐hexenal, and 1‐octen‐3‐ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. Practical applications Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable‐based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).

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Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

Cited by 70 publications

References 35 publications

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

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