Tolve Roberta, Pasini Gabriella, Vignale Fabiola, Favati Fabio, Simonato Barbara
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro Padova, Italy.
Foods. 2020 Mar 19;9(3):354. doi: 10.3390/foods9030354.
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss ( < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays ( < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced ( < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
在本研究中，通过用0、5和10克/100克葡萄皮渣（GP）替代粗粒小麦粉来制备强化意大利面，葡萄皮渣是一种富含纤维和酚类的食品工业副产品。将葡萄皮渣添加到意大利面中显著缩短了其最佳烹饪时间并降低了膨胀指数，同时也增加了烹饪损失（P<0.05）。此外，通过ABTS和FRAP分析评估发现，添加葡萄皮渣增强了意大利面的硬度和粘附性，以及总酚含量和抗氧化活性（P<0.05）。从营养角度来看，葡萄皮渣用量的增加导致快速消化淀粉显著减少，缓慢消化淀粉增加，同时预测的体外血糖指数也降低了（P<0.05）。感官分析表明，强化意大利面条具有良好的总体可接受性，结果表明葡萄皮渣强化意大利面可能是一种具有良好工艺和感官特性的健康产品。
