0000000000180906
AUTHOR
Valeria Urso
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta
Phenolic compounds have antioxidant properties and activate endogenous detoxification defense systems able to scavenge the reactive species of oxygen. The external layers of wheat caryopsis, largely constituting by-products of the milling industry such as bran and various middlings, contain relevant amounts of phenolic compounds. The aim of the research has been to evaluate the effect of supplementation with wheat bran aqueous extracts, obtained by ultrasound-assisted technologies, on the sensory properties and antioxidant activity of dry pasta. The HPLC-DAD characterization of the extract evidenced the presence of ferulic and p-coumaric acids. The supplemented pasta showed significantly h…
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Trit…
Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat
Abstract Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, t…
Mediterranean forage legumes grown alone or in mixture with annual ryegrass: biomass production, N2 fixation, and indices of intercrop efficiency
Aims: To evaluate the productivity and N2 fixation of a range of Mediterranean forage legume species as well as their ability to be grown in mixture with a forage grass, and to verify whether N transfer occurs from the legume to the non-legume component of the mixtures and, if so, to what extent this process is affected by legume species. Methods: Seven legume species (Hedysarum coronarium L., Medicago scutellata L., Trifolium resupinatum L., Trifolium squarrosum L., Trigonella foenum-graecum L., Vicia sativa L., Vicia villosa Roth) were grown alone or in mixture with annual ryegrass (Lolium multiflorum L.). Biomass and N yields and biological N2 fixation (15N dilution technique) were measu…