De Pasquale Ilaria, Verni Michela, Verardo Vito, Gómez-Caravaca Ana María, Rizzello Carlo Giuseppe
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy.
Department of Nutrition and Food Science, Campus Universitario de Cartuja, University of Granada, E-18071 Granada, Spain.
Foods. 2021 Jan 18;10(1):182. doi: 10.3390/foods10010182.
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.
面食是全球饮食的主要组成部分，用豆类等高营养价值成分对面食进行功能化处理，是引导消费者选择更健康食品的最理想解决方案。为了提高粗粒小麦粉面食的营养质量，使用经T0A10发酵的地中海黑鹰嘴豆粉半液体面团，以15%的替代水平来制作强化面食。用选定的发酵剂进行发酵，可使面团中20%的结合酚类化合物释放出来，并将游离化合物转化为更具活性的形式（二氢咖啡酸和根皮酸）。发酵面团还具有更高的抗性淀粉含量（与对照相比高达60%）和总游离氨基酸含量（近3克/千克），而抗营养因子（棉子糖、缩合单宁、胰蛋白酶抑制剂和皂苷）则显著减少。还评估了添加黑鹰嘴豆对面食营养、工艺和感官特性的影响。与传统（粗粒小麦粉）面食相比，强化面食的淀粉水解率较低（.18%），体外蛋白质消化率较高（高达38%）。此外，强化熟面食表现出对DPPH和ABTS自由基的清除活性以及对亚油酸过氧化的强烈抑制作用，因其独特的感官特性而受到青睐。因此，发酵技术似乎是一种有前途的工具，可提高面食质量，促进当地鹰嘴豆品种的利用，同时防止其基因流失。
