Rizzello Carlo G, Verni Michela, Koivula Hanna, Montemurro Marco, Seppa Laila, Kemell Marianna, Katina Kati, Coda Rossana, Gobbetti Marco
Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", Bari, Italy.
Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
Food Funct. 2017 Feb 22;8(2):860-871. doi: 10.1039/c6fo01808d.
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba bean flour, the nutritional profile (in vitro protein digestibility and nutritional indexes - chemical score (CS), sequence of limiting essential amino acids, Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER), and Nutritional Index (NI)) and the resistant starch content of pasta containing 30% fermented faba bean flour markedly improved, while the starch hydrolysis rate decreased, without negatively affecting technological and sensory features. The use of fermentation technology appears to be a promising tool to enhance the quality of pasta and to promote the use of faba bean flour.
蚕豆因其蛋白质组分的质量而越来越受到食品行业和消费者的关注。发酵最近被认为是改善其营养和感官特性的最有效工具。在本研究中，用植物乳杆菌DPPMAB24W发酵的蚕豆粉被用于强化粗粒小麦粉意大利面。在中试工厂水平生产了包括不同百分比发酵蚕豆粉的意大利面样品，并使用化学、营养、技术和感官特性的综合方法进行表征。在30%的替代水平下，与添加50%相比，意大利面具有更均匀的质地和更低的煮制损失。还通过扫描电子显微镜和质地剖面分析评估了蚕豆粉添加对意大利面技术功能，特别是蛋白质组分的影响。与传统（粗粒小麦粉）意大利面和含有未发酵蚕豆粉的意大利面相比，含有30%发酵蚕豆粉的意大利面的营养概况（体外蛋白质消化率和营养指标——化学评分（CS）、限制必需氨基酸序列、必需氨基酸指数（EAAI）、生物价（BV）、蛋白质效率比（PER）和营养指数（NI））和抗性淀粉含量显著提高，而淀粉水解率降低，且不会对技术和感官特性产生负面影响。发酵技术的应用似乎是提高意大利面质量和促进蚕豆粉使用的一个有前途的工具。
