Sęczyk Łukasz, Świeca Michał, Gawlik-Dziki Urszula
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2016 Mar 1;194:637-42. doi: 10.1016/j.foodchem.2015.08.086. Epub 2015 Aug 21.
This paper presents a study on the effect of carob flour addition from 1% to 5% (w/w) on phenolics content, antioxidant activity, nutritional quality, and sensory attributes of wheat pasta. An increase of about 2-folds, 18-folds and 3-folds in phenolics content, antiradical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectively, compared to the control. Expected glycemic index (eGI) was increased proportionally to the substitution level and ranged between 72.2 and 83.9 for 1-5% of supplement, respectively. Furthermore, pasta fortification affected the in vitro bioaccessibility of nutrients. In case of 5% supplemented pasta, the digestibility of starch and protein decreased by about 9% compared to the control. The replacement of semolina with carob flour from 1% to 5% had no significant effect on pasta sensory attributes. In conclusion, carob flour seems to be a promising functional ingredient for pasta fortification.
本文研究了添加1%至5%（w/w）的角豆粉对小麦意大利面的酚类物质含量、抗氧化活性、营养品质和感官特性的影响。与对照相比，添加5%角豆粉的意大利面的酚类物质含量、抗自由基活性和还原能力分别增加了约2倍、18倍和3倍。预期血糖生成指数（eGI）与替代水平成正比增加，1%至5%的添加量对应的eGI分别在72.2至83.9之间。此外，意大利面的强化影响了营养物质的体外生物可及性。对于添加5%角豆粉的意大利面，与对照相比，淀粉和蛋白质的消化率降低了约9%。用1%至5%的角豆粉替代粗粒小麦粉对意大利面的感官特性没有显著影响。总之，角豆粉似乎是一种很有前景的用于强化意大利面的功能性成分。
