Di Nardo Valentina, De Arcangelis Elisa, Messia Maria Cristina, Ruggeri Stefania, Marconi Emanuele
Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy.
Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy.
Foods. 2023 Jun 30;12(13):2575. doi: 10.3390/foods12132575.
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical-nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.
获得了硬粒小麦的脱皮组分(细麸皮和粗麸皮),并将其作为全谷物意大利面配方中的一种成分,以研究其化学营养特性,特别是叶酸水平和感官特性。实验生面食的叶酸含量(40.5微克/100克)高于市售全谷物面食(28.3微克/100克),符合叶酸健康声称(欧盟法规432/2012)和膳食纤维营养声称的要求。烹饪后,用粗麸皮配制的面食中叶酸保留率为80%,感官总体可接受性评分为“良好”。结果表明,用富含叶酸的脱皮组分配制的全谷物面食可能代表一种天然功能性食品,融入饮食中可以改善人群的健康状况。