| Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification. | |
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MedLine Citation:
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PMID: 21806068 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Barley by-products obtained by air classification have been used to produce different barley functional spaghetti which were compared to different commercial whole semolina samples. Total, insoluble and soluble fiber and β-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. |
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Authors:
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Vito Verardo; Ana Maria Gómez-Caravaca; Maria Cristina Messia; Emanuele Marconi; Maria Fiorenza Caboni |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-2 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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