Whole Wheat Pasta and Health

Hirawan, Rhanissa; Beta, Trust

doi:10.1016/b978-0-12-401716-0.00001-5

Cited by 6 publications

(3 citation statements)

References 126 publications

(155 reference statements)

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“…and 43.1 μg/100 g f.w. in WP-FB and WP-CB, respectively) were lower than those reported by Hirawan and Beta (2014) [ 53 ], of 57 μg/100 g, and Ruggeri et al, (2022) (50.5–61.1 μg/100 g f.w.) [ 25 ].…”

Section: Resultscontrasting

confidence: 54%

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions

Nardo

Arcangelis

Messia

et al. 2023

Foods

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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.

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Section: Resultscontrasting

confidence: 54%

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions

Nardo

Arcangelis

Messia

et al. 2023

Foods

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“…Typically, cookies contain a high amount of sugar and fat, resulting in a food product with high energy density. Moreover, the use of refined grains led to the lack of dietary fibres and phytochemicals in cereal‐based products, which were shown to confer health benefits (Hirawan & Beta, 2014). In the context of growing demand for healthy food products, cookies have been enriched with different materials such as wheat malt (Yang et al, 2020) or dephytinised oat bran (Baumgartner et al, 2018) to improve their dietary fibre content.…”

Section: Introductionmentioning

confidence: 99%

Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

Nguyen

Vien

et al. 2021

Int J of Food Sci Tech

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A commercial cellulase preparation (Viscozyme Cassava C) was employed to process wheat bran to improve the ratio of insoluble to soluble dietary fibre. The effects of initial moisture content, enzyme dosage, and incubation time on the content of soluble and insoluble fibre during the enzymatic treatment were investigated. The appropriate conditions for the cellulase treatment were initial moisture content of 0.75 g water g −1 dry matter, enzyme dosage of 9 U g −1 dry matter and incubation time of 120 min under which the ratio of insoluble to soluble fibre of wheat bran was lowered by 42%. Untreated and cellulasetreated wheat bran was incorporated into cookies at levels of 0%, 20%, 30%, 40% and 50%. Cookie with 50% cellulase-treated bran showed 21% lower ratio of insoluble to soluble fibre as well as 14% lower hardness and 13% higher overall acceptability than sample with the same amount of untreated bran.

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“…Pasta is typically made by mixing durum wheat and water, going through a process of kneading, shaping and cutting. Durum wheat pasta is a good source of complex carbohydrates, with low fat and a high resistant starch content (Hirawan & Beta, 2014). However to obtain semolina, the bran and germ of the wheat are removed, and along, a wide quantity of vitamins and minerals, natural antioxidants and dietary fibres.…”

Section: Introductionmentioning

confidence: 99%

Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics

Freire,

Pinto,

Almeida

et al. 2024

Int J of Food Sci Tech

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SummaryAlgae and field crops can innovate and improve pasta; however, incorporation of high‐fibre materials can weaken the protein‐starch matrix. This study's aim was to verify how ratios of xanthan gum (XG) and linseed flour (LF) would influence physical, sensory attributes and bioactivity of pasta supplemented with algae. Fucus vesiculosus and Chlorella vulgaris were incorporated into durum wheat along with LF or XG. Samples were evaluated for optimal cooking time (OCT), cooking loss, colour variation, texture profile analysis (TPA), sensory evaluation, total phenolic content and antioxidant activity. XG increased cooking time and cooking loss. The phenolic content and antioxidant activity were highest in samples with LF. TPA showed texture is influenced by incorporation of algae. Sensory analysis showed that LF‐enriched pasta had better acceptance. Observations in biochemical composition and physical parameters revealed the potential to formulate dry or fresh pasta with a better nutritional content.

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Whole Wheat Pasta and Health

Cited by 6 publications

References 126 publications

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions

Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie

Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics

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