对健康有循证影响的新型意大利面产品的开发——综述
Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.
作者信息
Sissons Mike
机构信息
Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia.
出版信息
Foods. 2022 Jan 4;11(1):123. doi: 10.3390/foods11010123.
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
摘要
由硬质小麦制成的意大利面在全球范围内广泛消费，是一种健康便捷的食品。在过去二十年中，由于注重健康的消费者对功能性食品的需求，人们在通过添加非常规成分来提高意大利面营养价值方面进行了大量研究。这些成分会影响意大利面的工艺特性，但它们对健康的影响并不总是经过测量，而是推断得出的。本综述概述了用硬质小麦制成的意大利面，其中粗粒小麦粉部分被一系列成分（大麦组分、膳食纤维源、鱼类成分、草药、菊粉、抗性淀粉、豆类、蔬菜和蛋白质提取物）替代。文中还包括了对意大利面工艺特性的影响以及植物营养素增强或淀粉消化变化的体外测量。重点是提供功能性意大利面对健康益处的临床或动物试验数据的文献。
相似文献
1
Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.对健康有循证影响的新型意大利面产品的开发——综述
Foods. 2022 Jan 4;11(1):123. doi: 10.3390/foods11010123.
2
Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.采用混料设计法优化面条配方中大麦粉和菊粉的添加量。
J Food Sci. 2022 Jan;87(1):68-79. doi: 10.1111/1750-3841.16009. Epub 2021 Dec 23.
3
Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview.含非常规成分的意大利面制品的开发及其对选定品质特性的影响：简要概述
Int J Food Sci. 2019 Nov 27;2019:6750726. doi: 10.1155/2019/6750726. eCollection 2019.
4
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?面食中不同膳食纤维对体外淀粉消化的协同作用？
Food Chem. 2015 Apr 1;172:245-50. doi: 10.1016/j.foodchem.2014.09.062. Epub 2014 Sep 23.
5
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.优化硬质小麦意大利面中抗性淀粉 II 和 III 的水平，以降低体外消化率，同时保持加工和感官特性。
Food Chem. 2013 Jan 15;136(2):1100-9. doi: 10.1016/j.foodchem.2012.08.035. Epub 2012 Aug 30.
6
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder.添加蟋蟀粉的硬质小麦意大利面的品质及营养/质地特性
Foods. 2020 Sep 15;9(9):1298. doi: 10.3390/foods9091298.
7
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.将来自假谷物和豆类的高蛋白成分结合起来开发新鲜高蛋白的混合面条：营养丰富。
J Sci Food Agric. 2022 Sep;102(12):5000-5010. doi: 10.1002/jsfa.11015. Epub 2020 Dec 30.
8
Assessing the Rheological Properties of Durum Wheat Semolina: A Review.硬质小麦粗粉流变学特性评估：综述
Foods. 2021 Nov 30;10(12):2947. doi: 10.3390/foods10122947.
9
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.由精选乳酸菌发酵的硬质小麦粗粒粉制成的意大利面，作为一种可能降低麸质不耐受的工具。
J Agric Food Chem. 2005 Jun 1;53(11):4393-402. doi: 10.1021/jf048341+.
10
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties.直链淀粉含量变化对硬粒小麦品种斯韦沃工艺和淀粉特性的影响
Foods. 2023 Nov 13;12(22):4112. doi: 10.3390/foods12224112.
引用本文的文献
1
Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.新型食品鱼副产品水解物对螺旋面意大利面营养及工艺特性的影响
Int J Food Sci. 2025 Jul 25;2025:8821646. doi: 10.1155/ijfo/8821646. eCollection 2025.
2
Development and quality evaluation of high-protein gluten-free pasta formulations.高蛋白无麸质意大利面配方的开发与质量评估。
Sci Rep. 2025 Jul 26;15(1):27266. doi: 10.1038/s41598-025-12336-5.
3
Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (): A Functional Food Approach.用帕罗塔面粉强化意大利面的营养与抗氧化特性（）：一种功能性食品方法。 （注：原文括号处内容缺失）
Foods. 2025 Apr 26;14(9):1521. doi: 10.3390/foods14091521.
4
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.富含菊粉的意大利面在体外胃肠道消化和模拟肠道发酵后的潜在益生元效应。
Foods. 2024 Jun 8;13(12):1815. doi: 10.3390/foods13121815.
5
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.智能面食设计：利用发芽藜麦和基维恰谷物定制卓越工艺的配方。
Foods. 2024 Jan 22;13(2):353. doi: 10.3390/foods13020353.
6
Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.富含胡萝卜和橄榄叶粉的意大利面在体外消化后仍保留高水平的可利用生物活性成分。
Foods. 2023 Sep 22;12(19):3540. doi: 10.3390/foods12193540.
7
Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal.富含大麻籽粕的直筒通心粉的研制与质量评价
Foods. 2023 Apr 25;12(9):1774. doi: 10.3390/foods12091774.
8
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.影响用于制作意大利面的硬质小麦的营养、健康和工艺品质的因素：一项系统文献综述
Plants (Basel). 2023 Jan 24;12(3):530. doi: 10.3390/plants12030530.
9
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.烹饪时间如何影响整粒煮熟的小扁豆种子与分离的子叶细胞在体外的淀粉和蛋白质消化率。
Foods. 2023 Jan 24;12(3):525. doi: 10.3390/foods12030525.
10
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.含脱支糯米饭淀粉抗性淀粉的硬粒小麦意大利面的特性
Foods. 2023 Jan 10;12(2):327. doi: 10.3390/foods12020327.
本文引用的文献
1
Glycemic Index Values of Pasta Products: An Overview.意大利面制品的血糖生成指数值：概述
Foods. 2021 Oct 22;10(11):2541. doi: 10.3390/foods10112541.
2
Wheat-durum pasta added of inactivated decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats.添加灭活的小麦-杜伦小麦面食可降低健康大鼠的血糖和总胆固醇水平，并调节肠道微生物群。
Int J Food Sci Nutr. 2021 Sep;72(6):781-793. doi: 10.1080/09637486.2021.1877261. Epub 2021 Jan 24.
3
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.使用发酵黑鹰嘴豆粉强化粗粒小麦粉意大利面的营养和功能优势。
Foods. 2021 Jan 18;10(1):182. doi: 10.3390/foods10010182.
4
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.基于小麦的意大利面和面条产品中的天然添加剂：增强营养和功能特性的机遇
Compr Rev Food Sci Food Saf. 2014 Jul;13(4):347-357. doi: 10.1111/1541-4337.12066.
5
A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?强化意大利面的荟萃分析：强化和加工规范对意大利面品质特性有何影响？
Compr Rev Food Sci Food Saf. 2016 Jul;15(4):685-704. doi: 10.1111/1541-4337.12207. Epub 2016 Apr 22.
6
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization.小扁豆强化意大利面：工艺特性与营养特性
Foods. 2020 Dec 22;10(1):4. doi: 10.3390/foods10010004.
7
Pasta Supplemented with Extract Improves Metabolic Parameters and Reduces Atherogenic Small Dense Low-Density Lipoproteins in Patients with Risk Factors for the Metabolic Syndrome: A Four-Week Intervention Study.补充提取物的面食可改善代谢综合征危险因素患者的代谢参数并减少致动脉粥样硬化的小而密低密度脂蛋白：一项为期四周的干预研究。
Metabolites. 2020 Oct 26;10(11):428. doi: 10.3390/metabo10110428.
8
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.富含燕麦β-葡聚糖、黄原胶和活性面筋的意大利面的物理化学、感官和烹饪品质
Foods. 2020 Oct 5;9(10):1412. doi: 10.3390/foods9101412.
9
Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties.添加麦麸蛋白浓缩物对硬质小麦通心粉和普通小麦面包的强化——对营养和技术特性的影响。
Food Chem. 2021 Jan 1;334:127497. doi: 10.1016/j.foodchem.2020.127497. Epub 2020 Jul 19.
10
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults.高直链淀粉小麦粉面条可降低健康成年人的餐后血糖。
Nutrients. 2020 Jul 22;12(8):2171. doi: 10.3390/nu12082171.
Zotero 插件