Portal de Periódicos da CAPES

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

2017; Elsevier BV; Volume: 225; Linguagem: Inglês

10.1016/j.foodchem.2017.01.005

1873-7072

Roberto Ciccoritti, Federica Taddei, Isabella Nicoletti, Laura Gazza, Danilo Corradini, M. G. D’Egidio, Daniela Martini,

Nutritional Studies and Diet

The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals and limitation of their main drawbacks.