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Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
Int J Food Sci Nutr. 2015 May; 66(3):266-74.IJ

Abstract

In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality.

Authors+Show Affiliations

Department of Agriculture, Food and Environment Science, University of Foggia , via Napoli, Foggia , Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25666412

Citation

Padalino, L, et al. "Effect of Raw Material On Cooking Quality and Nutritional Composition of Durum Wheat Spaghetti." International Journal of Food Sciences and Nutrition, vol. 66, no. 3, 2015, pp. 266-74.
Padalino L, Mastromatteo M, Lecce L, et al. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti. Int J Food Sci Nutr. 2015;66(3):266-74.
Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., & Del Nobile, M. A. (2015). Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti. International Journal of Food Sciences and Nutrition, 66(3), 266-74. https://doi.org/10.3109/09637486.2014.1000838
Padalino L, et al. Effect of Raw Material On Cooking Quality and Nutritional Composition of Durum Wheat Spaghetti. Int J Food Sci Nutr. 2015;66(3):266-74. PubMed PMID: 25666412.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti. AU - Padalino,L, AU - Mastromatteo,M, AU - Lecce,L, AU - Spinelli,S, AU - Conte,A, AU - Del Nobile,M A, Y1 - 2015/02/10/ PY - 2015/2/11/entrez PY - 2015/2/11/pubmed PY - 2016/2/5/medline KW - Chemical properties KW - milling KW - semolina KW - sensorial and rheological properties KW - wheat KW - wholemeal flour SP - 266 EP - 74 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 66 IS - 3 N2 - In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/25666412/Effect_of_raw_material_on_cooking_quality_and_nutritional_composition_of_durum_wheat_spaghetti_ DB - PRIME DP - Unbound Medicine ER -