Carotenoids, Tocols, and Retinols during the Pasta-Making Process

Fratianni, Alessandra; Panfili, Gianfranco; Cubadda, R.

doi:10.1016/b978-0-12-404699-3.00037-8

Cited by 4 publications

(3 citation statements)

References 39 publications

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“…In both genotypes, non-significant decreases in YP were observed in all of the fresh pasta, with respect to the related extruded pasta, while dried pasta always showed significant decreases, according to literature (Borrelli et al, 2003;Fratianni, Panfili, & Cubadda, 2015).…”

Section: Pasta-making Processmentioning

confidence: 73%

Use of purple durum wheat to produce naturally functional fresh and dry pasta

et al. 2016

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In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42 μg/g vs. 46.32 μg/g) and carotenoids (3.77 μg/g vs. 4.04 μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.

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Section: Pasta-making Processmentioning

confidence: 73%

Use of purple durum wheat to produce naturally functional fresh and dry pasta

et al. 2016

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“…At increased levels of enrichment, similar trend in the decreased vitamin A contents was observed with overall retention of more than 95% in all treatments. The loss of vitamin A contents during processing of blends to pasta can be linked to the kneading phase where water and oxygen are incorporated into the dough, facilitating the lipoxygenase (LOX) catalyzed oxidation of polyunsaturated fatty acids (Fratianni et al., 2015). Leenhart et al., (2006) also reported the combined action of mechanical agitation and LOX reaction, which promotes the substrate‐enzyme‐oxygen contact resulting in oxidation of different antioxidants.…”

Section: Resultsmentioning

confidence: 99%

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Sharma

Singh

et al. 2021

J Food Process Preserv

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Globally, more than 2 billion people suffer from one or more micronutrient affliction (Bailey et al., 2015). Lack of nutritional knowledge and consumption of unbalanced or processed diets are some of the contributors for the same. Particularly in developing nations, there is co-existence of multiple micronutrient deficiencies also known as "hidden hunger". Prolonged existence of these deficiencies can lead to impaired physical and defected cognitive growth, which ultimately affects the nation's development. In order to exterminate these conditions, numerous interventions were envisioned: short-term supplementation, moderate-term fortification, and long-term dietary diversification (Nair et al., 2015). Higher success rates were experienced in controlling specific clinical forms of micronutrient deficiencies such as pellagra, beriberi, rickets, goiter etc., through effective supplementation and fortification programs. Similarly, prevalence of iron-deficient anemia and Bitot spots (due to vitamin A deficiency) has been reduced but their subclinical forms are still more than 50% and 40%, respectively (Laxmaiah et al., 2012). Therefore, there is still a need for an effective and comprehensive approach which can address the abovementioned problems. One such strategy or approach which is the combination of all three interventions, supplementation, and fortification (based on natural sources) and offers dietary diversification is enrichment. Enrichment has been defined by CODEX Alimentarius as the practice of addition of one or more nutrients to the food (whether normally contained or not contained) in order to prevent or control demonstrated deficiency in population or specific group of population.Choice of suitable food vehicle, food-based micronutrient-rich sources, their interaction, acceptability, and economic feasibility are

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“…The average total losses during the whole production process were 24.1% and 25.4% in breadcrumbs and crust, respectively, 25.3% in water biscuits, and 41% and 55.7% in pasta with and without vacuum extrusion, respectively. Fratianni et al [21] reported that pasta making did not appear to influence the bioaccessibility of tocols from durum wheat pasta, but there was a resulting 30% loss in the amount of tocols. Piironen et al [22] and Wennermark and Jagerstad [23] concluded that the quality of the ingredients and the duration of dough making are the main factors contributing to the loss of tocols during baking, while the time and temperature of baking have a smaller effect.…”

Section: Introductionmentioning

confidence: 99%

Variation in the Content and Composition of Tocols in a Wheat Population

Tremmel-Bede

Szentmiklóssy

Lampi

et al. 2022

Foods

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Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzó/Tommi), showing variation in the total content from 13.69 to 45.18 μg/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.

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Carotenoids, Tocols, and Retinols during the Pasta-Making Process

Cited by 4 publications

References 39 publications

Use of purple durum wheat to produce naturally functional fresh and dry pasta

Use of purple durum wheat to produce naturally functional fresh and dry pasta

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Variation in the Content and Composition of Tocols in a Wheat Population

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