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RESEARCH PRODUCT
Preservation of vitamins content in Cuccìa using an innovative method of processing
Vita Di StefanoMaria Grazia MelilliGiulia GalloRosaria Bognannisubject
Time FactorsBiotinPlant ScienceCuccìa processingNiacin01 natural sciencesBiochemistryAnalytical ChemistryPlant scienceBoilingold varietieVitamin ECookingTriticumold varieties010405 organic chemistryChemistryOrganic ChemistryTemperaturevitaminfood and beveragesdurum wheatvitaminsPulp and paper industry0104 chemical sciences010404 medicinal & biomolecular chemistryFoodScientific methodalpha-AmylasesEdible Graindescription
Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6 hours), and an innovative one (IN-grains scarification, germination, and cooking at 50 °C for 2 hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72 ng ml−1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, α-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-01-01 | Natural Product Research |