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Volume 65, September 2015, Pages 260–266
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Highlights
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- A durum wheat functional pasta with probiotic and prebiotic properties was manufactured.
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- The functional durum wheat flours preserved high protein content and polyphenols.
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- The characteristics of the raw material had a positive influence on pasta cooking behaviour.
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- Bacillus coagulans GBI-30, 6086 survives during the pasta-making and cooking processes.
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- The addition of functional ingredients did not affect the GI of developed pasta.
Abstract
A new functional pasta using a durum wheat flour rich in polyphenols, with added barley β-glucan and Bacillus coagulans
GBI-30, 6086 was developed. Chemical, nutritional and microbiological
analyses were carried out to perform a comprehensive evaluation of the
final product quality. The settled debranning process of durum wheat
produced a flour rich in proteins and phenolic acids (18.18% dm and
392.1 μg/g respectively). These raw material characteristics had a
positive influence on pasta cooking performances as well as on its
nutritional profile due to the high content of bound ferulic acid
content (94% of total phenolic acids). The probiotic strain remained
viable during the pasta-making and cooking processes, and its amount in
cooked pasta (about 9.0 log CFU/100 g) would be considered sufficient to
exert beneficial effects on consumer. The glycemic index of pasta
measured in healthy volunteers was 59.7 and the functional ingredients
addition did not affect the postprandial glycemic response of pasta in
healthy volunteers. The information provided here suggests that the new
developed functional pasta could represent a high-quality product for
its suitable nutritional appeal and potential beneficial properties.
Keywords
- Durum wheat;
- Phenolic acids;
- Barley β-glucan;
- Antioxidant capacity;
- Bacillus coagulans GBI-30, 6086;
- Functional pasta;
- Glycemic index
Copyright © 2015 Elsevier Ltd. All rights reserved.