Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta
2020; Elsevier BV; Volume: 133; Linguagem: Inglês
10.1016/j.lwt.2020.109932
ISSN1096-1127
AutoresAlyssa Hidalgo, Cristina Alamprese, Alessandra Marti, Simone Galli, Antonio Barabba Terno, Andrea Brandolini,
Tópico(s)Plant Micronutrient Interactions and Effects
ResumoThe increasing interest of consumers for foods with enhanced nutritional characteristics has spurred the industry to look for unconventional raw materials and novel products. Aim of this research was to evaluate pasta prepared from different T. monococcum flours and mixtures: refined flour (EF), refined flour from pregerminated kernels (EPG), whole meal flour from decorticated kernels (EDK), refined flour plus egg albumen (EA) and refined flour plus whole egg (EW); pasta from durum wheat semolina (DS) was the control. Pasta colour was not modified by the addition of egg white or pregerminated flour, while decorticated flour decreased brightness and whole egg increased brightness and yellow component. All einkorn samples showed higher protein and carotenoid content, and lower heat damage than DS. The EDK pasta had more carotenoid, lipid and furosine than EF pasta; EPG instead had slightly less proteins, more reducing sugars and higher heat damage. The addition of egg products increased protein content and, for whole egg, lipids and carotenoids concentration, while maintaining within acceptable levels the heat damage. All einkorn pastas had good cooking characteristics; compared to whole egg, the albumen gave an optimal texture pasta, while delivering a cholesterol-free product with low lipid content.
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