Use of purple durum wheat to produce naturally functional fresh and dry pasta

Abstract

In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42 μg/g vs. 46.32 μg/g) and carotenoids (3.77 μg/g vs. 4.04 μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.

Genotype‐dependent changes in the phenolic content of durum under water‐deficit stress

“…In contrast, Akrona, Aleppo 10, and Abyssinia 27 all had low bound (153.8–158.6 mg GAE/100 g DW) and total phenolic content (207.6–213.3 mg GAE/100 g DW). The higher bound and total phenolic content in Purple Grain could be attributed to increased levels of anthocyanins, a form of phytochemical, in the outer bran layer of the grain, giving the grain its purple pigment (Ficco et al., ). Data from only one environment in one growing season have been obtained, and the relative ranking of genotypes is likely to change when evaluated over multiple environments (Bellato et al., ).…”

In vitro digestion of bread: How is it influenced by the bolus characteristics?

“…in vivo masticated bolus was used in some studies (Johansson, Gutiérrez, Landberg, Alminger, & Langton, 2018), but more than often, simple mechanical disruptive methods were used to simulate size reduction of chewing. Chopping/ cutting (Ficco et al, 2016;Woolnough, Monro, Brennan, & Bird, 2008), blending (Sarvan, Kramer, Bouwmeester, Dekker, & Verkerk, 2017;Weurding, Veldman, Veen, van der Aar, & Verstegen, 2001), and mincing/grinding (Englyst, Englyst, Hudson, Cole, & Cummings, 1999;Mishra, Monro, & Hedderley, 2008) were most frequently employed methods, due to the ease of use and the consistency in the size reduction achieved. An internationally harmonized static in vitro digestion protocol has been established for gastric and intestinal phases of digestion (Minekus et al, 2014) whereas a consensus on oral phase is still pending.…”

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

“…Specifically, high cooking quality is defined by low cooking losses and minimal increase in volume during cooking. The nutritional and functional properties of pasta play a significant role in its overall acceptability while the texture characteristics are possibly more important due to the impact they have on consumer acceptance (D'Amico et al, 2015;Sobota et al, 2015;Ficco et al, 2016). In order to produce novel cereal-based foods, the main challenge for large-scale industrial application is to provide optimal product characteristics and ease of production without affecting structure and quality (Struck et al, 2014).…”