Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47521, Cesena (FC), Italy.
J Agric Food Chem. 2011 Sep 14;59(17):9127-34. doi: 10.1021/jf202804v. Epub 2011 Aug 12.
Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total, insoluble, and soluble fiber and β-glucan contents 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 the 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 a significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process.
采用空气分级获得的大麦副产品已被用于生产不同的大麦功能性意大利面条，其与不同的商业全麦粗粒粉样品进行了比较。大麦意大利面条的总膳食纤维、不溶性膳食纤维和可溶性膳食纤维以及β-葡聚糖含量均高于商业样品。此外，研究证明，大麦意大利面条达到了 FDA 的要求，这可以使这些面条获得“膳食纤维的良好来源”和“可能降低心脏病风险”的健康声称。当使用大麦粗粉时，报告称其类黄酮-3-醇得到了富集，抗氧化活性也有所提高，而商业样品则缺乏类黄酮-3-醇，且含有更多的酚酸和单宁。全麦粗粒粉商业意大利面条的酚酸含量明显高于全麦粗粒粉意大利面条样品。此外，研究人员观察到，当向意大利面条配方中添加活性面筋时，酚类化合物被面筋网络截留，并在烹饪过程中部分释放。
