6533b835fe1ef96bd129f656

RESEARCH PRODUCT

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

Girolamo CirrincioneAnna CarboneVirginia SpanòAlessandro AttanzioPatrizia DianaM. A. LivreaBarbara ParrinoStella CascioferroAlessandra MontalbanoLuisa TesorierePaola Barraja

subject

0301 basic medicineStarch03 medical and health sciencesHydrolysischemistry.chemical_compound0404 agricultural biotechnologyBarley flour(1/3-1/4) b-glucanSettore BIO/10 - BiochimicaPhenolFunctional food (1/3-1/4) b-glucan Barley flour In vitro digestion Antioxidant capacityFood scienceQuality characteristics030109 nutrition & dieteticsChemistryFunctional foodBarley flourIn vitro digestionfood and beverages04 agricultural and veterinary sciencesIntestinal digestionSettore CHIM/08 - Chimica Farmaceutica040401 food scienceIn vitroAntioxidant capacityAntioxidant capacityFunctional food; (1/3-1/4) b-glucan; Barley flour; In vitro digestion; Antioxidant capacityFood Science

description

A ditalini pasta with a mixture of durum wheat and beta-glucan enriched barley flour (BF) (60/40%, w/w) was found to have a final content of 5% beta-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100% durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of beta-glucan in the post intestinal (PI) supernatant of BF-ditalini processed with its cooking water (soup) was six fold higher than that of pasta asciutta. BF-ditalini soup, but not pasta asciutta, strongly delayed the hydrolysis of the starch, without difference of viscosity between PI supernatant and control. PI supernatant from BF-ditalini showed total phenol content and antioxidant capacity significantly higher (p < 0.001) than control. In conclusion, ditalini pasta fortified with 40% BF may be considered a dietary product with high quality indexes and of functional interest for the abundance of antioxidant phenols, and for the hypoglicemic effect of beta-glucan when ingested as a soup. (C) 2016 Elsevier Ltd. All rights reserved

yearjournalcountryeditionlanguage
2016-10-01
10.1016/j.lwt.2016.04.042http://hdl.handle.net/11567/1024137