Di Stefano Vita, Pagliaro Antonella, Del Nobile Matteo Alessandro, Conte Amalia, Melilli Maria Grazia
Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy.
CREA Council for Agricultural Research and Economics-Research Centre for Cereal and Industrial Crops of Acireale, 95024 Catania, Italy.
Foods. 2020 Dec 22;10(1):4. doi: 10.3390/foods10010004.
Lentil (), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% /) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.
小扁豆作为全球饮食的一部分，是一种功能性膳食成分，作为生物活性营养素的丰富来源（脂肪、钠和维生素K含量低；钾、必需氨基酸、不溶性膳食纤维和多酚含量高）在人类营养中发挥作用。在本研究中，开发并表征了用小扁豆粉（40%/）强化的意大利面。添加两种不同的小扁豆粉显著影响了干意大利面的感官特性和烹饪特性。因此，采用添加羧甲基纤维素作为技术选择来提高强化意大利面的质量；具体而言，研究了感官可接受性、烹饪损失、膨胀指数和吸水率。化学结果表明，在粗粒小麦粉中添加小扁豆显著增加了赖氨酸和苏氨酸的含量。观察到必需氨基酸和支链氨基酸有所增加。与预期相反，强化意大利面中未观察到单不饱和脂肪酸和多不饱和脂肪酸增加，因为它们在烹饪过程中流失了，即使添加了羧甲基纤维素也是如此。
