Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 17, Pages 9127-9134Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf202804v
Keywords
Barley byproduct; spaghetti; phenolic compounds; capillary electrophoresis; dietary fiber; beta-glucans
Funding
- MIUR (Italian Ministry of Instruction, University and Scientific Research) [2008E7HM44]
- Spanish Ministerio de Educacion [Ex2009-0343]
Ask authors/readers for more resources
Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total; insoluble, and soluble fiber and beta-glucan contents of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements, which could allow these pastas to deserve the health claims good source of dietary fiber and may reduce the risk of heart disease. When the barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavon-3-ols, and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had a significantly higher content of phenolic acids then semolina spaghetti samples. Besides, it was observed that When Vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available