Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debran...

Full description

Bibliographic Details
Main Authors: Parisa Abbasi Parizad, Mauro Marengo, Francesco Bonomi, Alessio Scarafoni, Cristina Cecchini, Maria Ambrogina Pagani, Alessandra Marti, Stefania Iametti
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
pigmented wheat
anthocyanins
polyphenols
alpha-amylase inhibition
anti-inflammatory activity
Online Access:https://www.mdpi.com/2304-8158/9/2/163

Internet

https://www.mdpi.com/2304-8158/9/2/163

Similar Items