Articolo in rivista, 2018, ENG, 10.1080/09637486.2017.1336751
Martini D. (a); Ciccoritti, R. (a); Nicoletti, I. (b); Nocente, F. (a); Corradini, D. (b); D'Egidio, M. G. (a); Taddei, F. (a)
CREA, Rome, Italy (a); CNR-IMC, Area di Montelibretti, Rome, Italy (b)
The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.
International journal of food sciences and nutrition 69 (1), pp. 24–32
cooking, micronisation, whole-wheat pasta, milling, pasta-making, phenolic acids, total antioxidant capacity
ID: 447639
Year: 2018
Type: Articolo in rivista
Creation: 2021-03-15 13:14:01.000
Last update: 2021-04-19 12:51:44.000
CNR authors
CNR institutes
External links
OAI-PMH: Dublin Core
OAI-PMH: Mods
OAI-PMH: RDF
DOI: 10.1080/09637486.2017.1336751
URL: https://www.tandfonline.com/doi/abs/10.1080/09637486.2017.1336751
External IDs
CNR OAI-PMH: oai:it.cnr:prodotti:447639
DOI: 10.1080/09637486.2017.1336751
ISI Web of Science (WOS): 000423848000003
Scopus: 2-s2.0-85021070948