Difonzo Graziana, de Gennaro Giuditta, Caponio Giusy Rita, Vacca Mirco, Dal Poggetto Giovanni, Allegretta Ignazio, Immirzi Barbara, Pasqualone Antonella
Department of the Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy.
Istituto per i Polimeri, Compositi e Biomateriali, Consiglio Nazionale delle Ricerche, Via Campi Flegrei, 34-80078 Pozzuoli, Italy.
Foods. 2022 Sep 30;11(19):3032. doi: 10.3390/foods11193032.
Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37-3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44-12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce cell density.
洋蓟根是提取菊粉的一种替代且可持续的来源，其技术和功能特性备受关注。因此，我们研究的目的是利用高聚合度菊粉替代硬质小麦粗粉来生产功能性新鲜面食。评估了替代水平提高（5%、10%、15%）对面条烹饪、结构、感官和营养特性的影响，并与仅由硬质小麦粗粉组成的对照样品进行比较。通过扫描电子显微镜评估，添加菊粉导致内部结构发生变化。富含菊粉的样品膨胀指数较低，烹饪时间增加，烹饪损失值（2.37 - 3.62%）较高，这主要是由于菊粉溶出到烹饪水中。煮熟和未煮的富含菊粉的面食比对照明显更暗、更硬，但感官特性未受到负面影响，尤其是在替代水平为5%和10%时。富含菊粉的面食中膳食纤维含量增加（3.44 - 12.41克/100克），导致血糖指数（pGI）和淀粉水解（HI）显著降低。经过胃肠道消化后，富含菊粉的面食促进益生元生长，能够显著降低细胞密度。
