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Healthy pasta production using inulin from cardoon: first results of sensory evaluation

机译：使用南瓜的健康意大利亚生产：感官评价的第一个结果

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摘要

Pasta is considered among the foods with low glycemic index, providing satiety and exerting beneficial effects on patients affected by obesity, diabetes and altered lipid metabolism. Few studies document the changes that affected food products due tothe inclusion of alternatives fiber, such as inulins. Inulin is a carbohydrate built up from p (2, l)-linked fructosyl residues and it is a non-digestible carbohydrate. The physico-chemical properties are linked to the degree of polymerisation (DP). Considering the inulin inclusion could alterate the sensory characteristics of the produced pasta, beside the reohological, chemical and nutraceutical evaluation of the new obtained products, it is necessary to evaluate the level of satisfaction of consumers. The aim of this work is to produce pasta added with high DP inulin for diabetics. Inulin with different DP was extracted from the roots of Cynara cardunculus line CDL (DP 80 fructose units) collected I) in the experimental field of Assoro (EN) in two-year-old crops during flowering, and II) at Barrafranca in October 2014 in one-year-old crop. Commercial inulin (DP = 25 fructose units) from Chicory intibus was purchased. Flour of Sicilian durum wheat, 'Senatore Cappelli' and 'Russello' cultivars, wereadded by 2% w/w of the three types of inulin to obtain the pasta. Pasta without inulin was produced. Fresh-extruded and dry spaghetti samples were submitted to a panel of 15 trained tasters in order to evaluate the sensorial attributes. The study showedthat the addition of long chain inulin improves the overall quality in cooked spaghetti produced with the 'Russello' cultivar as compared to the control. The effect of the environment of cultivation of wild cardoon to produce inulin was not significant,while interaction between DP and durum wheat cultivar was observed.
机译：面食被认为是血糖指数低的食物中，为受肥胖，糖尿病和脂质代谢改变的患者提供饱腹感和施加有益效果。少数研究记录了影响食物的变化，这是由于替代品纤维的包含，例如inlins。菊粉是一种从p（2，l） - 链接的果糖残基的碳水化合物，它是一种不可消化的碳水化合物。物理化学性质与聚合程度（DP）连接。考虑到菊粉夹杂物可以改变所生产的意大利面的感官特征，除了新型所得产品的再植物学，化学和营养素评估，有必要评估消费者满意度。这项工作的目的是用高DP Inulin来生产糖尿病患者的意大利面。从C CD1（DP 80 Fruceose单位）的根系中提取不同DP的菊粉，其中在TABRING（EN）在开花期间的两岁作物和II）2014年10月Barrafranca的实验领域在一岁的作物中。购买了来自Chicory Intibus的商业菊粉（DP = 25个果糖单位）。西西里杜兰姆小麦面粉，'Senatore Cappelli'和'Russello'品种，含有2％w / w的三种类型的菊粉，获得意大利面。没有产生没有菊粉的意大利面。将新鲜挤压和干燥的意大利式样品提交到15个培训的味道的面板，以评估感官属性。该研究表明，添加了长链菊粉的增强，与对照相比，使用“Rustello”品种产生的熟粉的总质量提高了熟的意大利面。野生碳膜栽培环境对生产菊粉的影响不显着，而DP和硬质小麦品种之间的相互作用则观察到。

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  • 来源
    《Acta Horticulturae》 |2016年第1147期|共6页
  • 作者

    C. Sillitti; M.G. Melilli; L. Padalino; R. Bognanni; S. Tringali; A. Conte; SA. Raccuia; M.A. Del Nobile;

  • 作者单位

    National Council of Research Institute for Agricultural and Forest Systems in the Mediterranean - Catania Via Empedocle 58 Catania Italy;

    National Council of Research Institute for Agricultural and Forest Systems in the Mediterranean - Catania Via Empedocle 58 Catania Italy;

    University of Foggia Department of the Sciences of Agriculture Food and Environment - Via A. Gramsci 89/91 Foggia Italy;

    National Council of Research Institute for Agricultural and Forest Systems in the Mediterranean - Catania Via Empedocle 58 Catania Italy;

    National Council of Research Institute for Agricultural and Forest Systems in the Mediterranean - Catania Via Empedocle 58 Catania Italy;

    University of Foggia Department of the Sciences of Agriculture Food and Environment - Via A. Gramsci 89/91 Foggia Italy;

    National Council of Research Institute for Agricultural and Forest Systems in the Mediterranean - Catania Via Empedocle 58 Catania Italy;

    University of Foggia Department of the Sciences of Agriculture Food and Environment - Via A. Gramsci 89/91 Foggia Italy;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 园艺;
  • 关键词

    Sicilian durum wheat; pasta; inulin; cardoon; panel test;

    机译：西西里杜兰姆小麦;意大利面;菊粉;蜡笔;面板测试;

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