Catzeddu Pasquale, Fois Simonetta, Tolu Valentina, Sanna Manuela, Braca Angela, Vitangeli Ilaria, Anedda Roberto, Roggio Tonina
Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy.
Foods. 2023 Jul 8;12(14):2641. doi: 10.3390/foods12142641.
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.
面食是地中海饮食中的主食，主要由两种基本成分制成，即粗粒小麦粉和水；如今，它常常添加功能性成分。在这项研究中，使用了由小麦胚芽和全麦粗粒小麦粉制成的酸面团，以改善新鲜面食的感官和营养特性，防止脂质氧化，并延长保质期。制备了三种不同的配方，第一种使用粗粒小麦粉，第二种使用生小麦胚芽、全麦粗粒小麦粉和粗粒小麦粉，最后一种使用粗粒小麦粉和酸面团。该研究突出了含酸面团面食营养特性的改善（植酸含量降低、抗氧化活性和酚类含量更高）。含小麦胚芽、全麦粗粒小麦粉和酸面团的面食中蛋白质、灰分、膳食纤维、脂质和生育三烯酚（维生素E）含量增加。除了酸面团面食中的β-生育三烯酚含量仍高得出奇外，烹饪后面食样品中生育三烯酚的含量下降。脂肪酶和脂氧合酶可能因巴氏杀菌过程而减少。核磁共振分析表明，粗粒小麦粉面食中的脂质氧化高于含小麦胚芽的面食，这很可能是由于小麦胚芽中的抗氧化剂具有保护作用。
