Whole grains are rich in a wide range of compounds with known health benefits. Whole-grain products have a high content of dietary fiber, certain vitamins, minerals and phytochemicals and there are many published researches that support a protective role for these compounds. Barley grain is an excellent source of healthy dietary fiber and other bioactive constituents, such as vitamin E including tocotrienols, B-complex vitamins, minerals, and phenolic compounds and, for this, it is gaining renewed interest as an ingredient for production of functional foods. Du to th h h co t t of â-glucans and phenolic compounds, the objective of this work was to use the coarse fraction of whole barley flour (cv Scarlett), obtained by air classification, as ingredient for the formulation of functional spaghetti. The influence of the addition of barley coarse fraction, used in several p c t s o th qu ty of sp h tt w s ch c d. F y th co t t of â-glucans and phenolic compounds were evaluated, and the results were compared to those of commercial samples. Total, insoluble and soluble fiber and â-glucans content of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements which could allow these pastas to deserve the health claims “good source of dietary fiber” and “may reduce the risk of heart disease”. When barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to spaghetti formulation, phenolic compounds were blocked in the gluten network and that were partially released during the cooking process.
V. Verardo, A.M. Gómez-Caravaca, M.C. Messia, E. Marconi, M.F. Caboni (2011). Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber.
Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber
VERARDO, VITO;CABONI, MARIA
2011
Abstract
Whole grains are rich in a wide range of compounds with known health benefits. Whole-grain products have a high content of dietary fiber, certain vitamins, minerals and phytochemicals and there are many published researches that support a protective role for these compounds. Barley grain is an excellent source of healthy dietary fiber and other bioactive constituents, such as vitamin E including tocotrienols, B-complex vitamins, minerals, and phenolic compounds and, for this, it is gaining renewed interest as an ingredient for production of functional foods. Du to th h h co t t of â-glucans and phenolic compounds, the objective of this work was to use the coarse fraction of whole barley flour (cv Scarlett), obtained by air classification, as ingredient for the formulation of functional spaghetti. The influence of the addition of barley coarse fraction, used in several p c t s o th qu ty of sp h tt w s ch c d. F y th co t t of â-glucans and phenolic compounds were evaluated, and the results were compared to those of commercial samples. Total, insoluble and soluble fiber and â-glucans content of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements which could allow these pastas to deserve the health claims “good source of dietary fiber” and “may reduce the risk of heart disease”. When barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to spaghetti formulation, phenolic compounds were blocked in the gluten network and that were partially released during the cooking process.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
