Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2575 |
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| author | Valentina Di Nardo Elisa De Arcangelis Maria Cristina Messia Stefania Ruggeri Emanuele Marconi |
| author_facet | Valentina Di Nardo Elisa De Arcangelis Maria Cristina Messia Stefania Ruggeri Emanuele Marconi |
| author_sort | Valentina Di Nardo |
| collection | DOAJ |
| description | Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall “good” sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population. |
| first_indexed | 2024-03-11T01:41:23Z |
| format | Article |
| id | doaj.art-bc999ded32214cb9a712d8ff1d4d7a50 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:23Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bc999ded32214cb9a712d8ff1d4d7a502023-11-18T16:34:30ZengMDPI AGFoods2304-81582023-06-011213257510.3390/foods12132575Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning FractionsValentina Di Nardo0Elisa De Arcangelis1Maria Cristina Messia2Stefania Ruggeri3Emanuele Marconi4Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise—Via F. De Sanctis, 86100 Campobasso, ItalyDipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise—Via F. De Sanctis, 86100 Campobasso, ItalyDipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise—Via F. De Sanctis, 86100 Campobasso, ItalyCouncil for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyDipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise—Via F. De Sanctis, 86100 Campobasso, ItalyDurum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall “good” sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.https://www.mdpi.com/2304-8158/12/13/2575debranningwhole-mealfolateraw and cooked pastafolate retainment |
| spellingShingle | Valentina Di Nardo Elisa De Arcangelis Maria Cristina Messia Stefania Ruggeri Emanuele Marconi Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions Foods debranning whole-meal folate raw and cooked pasta folate retainment |
| title | Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions |
| title_full | Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions |
| title_fullStr | Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions |
| title_full_unstemmed | Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions |
| title_short | Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions |
| title_sort | folate enrichment of whole meal spaghetti using durum wheat debranning fractions |
| topic | debranning whole-meal folate raw and cooked pasta folate retainment |
| url | https://www.mdpi.com/2304-8158/12/13/2575 |
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