Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Fares, Clara; Codianni, P.; Nigro, Federica; Platani, Cristiano; Scazzina, Francesca; Pellegrini, Nicoletta

doi:10.1002/jsfa.3350

Cited by 58 publications

(40 citation statements)

References 40 publications

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“…Previous researchers have reported that boiling water could degrade sensitive polyphenols or enhance extraction of some bound polyphenols from pasta matrices (Fares, et al, 2008). Interestingly, Supplementary Table 1 X.…”

Section: In Vitro Digestion Of Cooked Pastamentioning

confidence: 94%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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Section: In Vitro Digestion Of Cooked Pastamentioning

confidence: 94%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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“…Today it can be found only in some isolated traditional farming communities, in Turkey, Iran, Armenia, Ethiopia, Oman, Italy and Spain (Perrino et al 1996;Hammer et al 2004;Teklu and Hammer 2006. In recent years emmer wheat has been re-discovered by the organic food industry where it is used for bread and cookie production (Caballero et al 2008;Fares et al 2008;Serpen et al 2008). The importance of T. dicoccon landraces has been themed by Teklu et al (2007).…”

Section: Archaeobotanical Finds Of Emmer From the Near Eastmentioning

confidence: 95%

Geographic distribution and domestication of wild emmer wheat (Triticum dicoccoides)

Özkan

Willcox

Graner

et al. 2010

Genet Resour Crop Evol

142

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The transition from hunting and gathering to agriculture had revolutionary consequences for the development of human societies. Crops such as wheat, barley, lentil, pea and chickpea played a crucial role in the establishment of complex civilizations in south west Asia. Wild emmer wheat (Triticum dicoccoides) was one of the first cereals to be domesticated in the Fertile Crescent between c. 12,000 and c. 10,000 years ago. This step provided the key for subsequent bread wheat evolution. Wild emmer is found today in the western Fertile Crescent in Jordan, Syria and Israel, the central part of southeastern Turkey and mountain areas in eastern Iraq and western Iran. In this review, we summarize issues concerning geography and domestication of wild emmer wheat based on published molecular and archaeobotanical data and on our recent findings. We suggest that modern domestic tetraploid wheats derived from wild emmer lines from southeast Turkey. However, our understanding of emmer domestication is not complete. The ''dispersed-specific'' domestication model proposed for einkorn might well be appropriate also for emmer.

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“…In the study by Fares et al (2008) the soluble dietary fibre (SDF) ranged from 1.36 to 2.32%. Regarding SDF, the values found in lines were at the same level as those found by Loje et al (2003) for einkorn and emmer (0.21 -1.74%), but lower than those quoted in the study by Bonafaccia et al (2000) for spelt and common wheat.…”

Section: Dietary Fibrementioning

confidence: 99%

Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Čurná¹,

Lacko-Bartošová²

2017

j. cent. eur. agric.

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Cereals represent the most important group of crops in the structure of plant production from the economic and agronomic point of view. Cereals are widely consumed and are a valuable sources of delivering components with biological activity to humans. They are one of the most abundant sources of protein and energy and are consumed as bread -a major staple food -in most countries throughout the world. The cultivated hulled wheats emmer, einkorn, and spelt, are among the most ancient Triticeae cultivated in the world and have long represented a staple food. However, the move in recent years toward more natural foods and sustainable agriculture and the rediscovery of ancient foods and flavours have brought renewed interest in these neglected species. Emmer wheat (Triticum dicoccon Schrank) is rich in resistant starch, minerals, fibre, carotenoids, antioxidant compounds, and poor in fats; it has been recognized as a very healthy cereal and is recommended in the diet for people suffering from allergies, colitis, diabetes and high blood cholesterol. For these reasons, research activities and selection programs are being conducted to assess the genetic, agronomic, nutritional and technological properties of emmer wheat. The main results of studies and the knowledge acquired about the chemical and nutritional composition (protein content, digestible carbohydrates, dietary fibre, lipids, vitamins, and minerals) are reviewed in this paper.

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Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Cited by 58 publications

References 40 publications

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Geographic distribution and domestication of wild emmer wheat (Triticum dicoccoides)

Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

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