Use of purple durum wheat to produce naturally functional fresh and dry pasta
详细信息 查看全文
- 作者：Donatella Bianca Maria Ficcoa ; donatellabm.ficco@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Vanessa De Simonea ; Anna Maria De Leonardisa ; Valentina Giovannielloa ; Matteo Alessandro Del Nobileb ; Lucia Padalinob ; Lucia Lecceb ; Grazia Maria Borrellia ; Pasquale De Vitaa
- 关键词：Cyanidin 3-O-glucoside (PubChem CID ; 197081) ; 6-Hydroxy-2 ; 5 ; 7 ; 8-tetramethylchroman-2-carboxylic acid (Trolox) (PubChem CID ; 40634) ; 2 ; 2&prime ; -Azinodi(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) (PubChem CID ; 6871216) ; Methanol (PubChem CID ; 887) ; 1-Butanol (PubChem CID ; 263) ; Boric acid (PubChem CID ; 7628) ; Sulphuric acid (PubChem CID ; 1118) ; Calcium chloride (PubChem CID ; 24854) ; Sodium azide (PubChem CID ; 33557)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：187-195
- 全文大小：990 K
文摘
- •
Antioxidants in flours and pasta of purple and yellow durum wheat were evaluated.
- •
Stone milling preserves higher anthocyanin and carotenoid contents in the pasta.
- •
Fresh pasta retains the major pigments compared to dried pasta.
- •
The purple durum wheat pasta shows reduced in vitro glycaemic index.
- •
This is the first report on processing of a purple-pigmented durum wheat genotype.