PCR Articolo

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https://hdl.handle.net/11050/33
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    Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
    (Foods editorial office, 2019-09-18) Fois, Simonetta; Campus, Marco; Piu, Piero Pasqualino; Siliani, Silvia; Sanna, Manuela; Roggio, Tonina; Catzeddu, Pasquale; Porto Conte Ricerche Srl
    Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.
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    In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina‐Based or Wholemeal Semolina‐Based Liquid Sourdough
    (MDPI, 2021-10-19) Fois, Simonetta; Piu, Piero Pasqualino; Sanna, Manuela; Roggio, Tonina; Catzeddu, Pasquale; Porto Conte Ricerche
    The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina‐based and a wholemeal semolina‐based sourdough were prepared and added to the formulation of gnocchetti‐type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina‐based sourdough (SS), semolina plus wholemeal semolina‐based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.