Publications

Authors:

Fares, Clara; Menga, Valeria; Martina, Alessia; Pellegrini, Nicoletta; Scazzina, Francesca; Torriani, Sandra

Title:

Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086

Year:

2015

Type of item:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Language:

Inglese

Format:

A Stampa

Referee:

Sì

Name of journal:

Journal of Cereal Science

ISSN of journal:

0733-5210

N° Volume:

65

Page numbers:

260-266

Keyword:

Durum wheat, Phenolic acids, Barley b-glucan, Antioxidant capacity, Bacillus coagulans GBI-30, 6086, Functional pasta, Glycemic index

Short description of contents:

A new functional pasta using a durum wheat flour rich in polyphenols, with added barley b-glucan andBacillus coagulans GBI-30, 6086 was developed. Chemical, nutritional and microbiological analyses werecarried out to perform a comprehensive evaluation of the final product quality. The settled debranningprocess of durum wheat produced a flour rich in proteins and phenolic acids (18.18% dm and 392.1 mg/grespectively). These raw material characteristics had a positive influence on pasta cooking performancesas well as on its nutritional profile due to the high content of bound ferulic acid content (94% of totalphenolic acids). The probiotic strain remained viable during the pasta-making and cooking processes,and its amount in cooked pasta (about 9.0 log CFU/100 g) would be considered sufficient to exertbeneficial effects on consumer. The glycemic index of pasta measured in healthy volunteers was 59.7 andthe functional ingredients addition did not affect the postprandial glycemic response of pasta in healthyvolunteers. The information provided here suggests that the new developed functional pasta couldrepresent a high-quality product for its suitable nutritional appeal and potential beneficial properties.

Product ID:

89421

Handle IRIS:

11562/930519

Last Modified:

November 15, 2022

Bibliographic citation:

Fares, Clara; Menga, Valeria; Martina, Alessia; Pellegrini, Nicoletta; Scazzina, Francesca; Torriani, Sandra, Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086 «Journal of Cereal Science» , vol. 65 , 2015 , pp. 260-266

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