Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined ¹H NMR, MRI, and Digestibility Study.
The aim of the present study was to characterize the structure of two different types of pasta, namely Triticum turgidum ssp. durum (cv. Saragolla) and Triticum monococcum ssp. monococcum (cv. Monlis), under different processing conditions. MRI analysis and NMR spectroscopy (i.e., T1 and T2 NMR relaxation times and diffusion parameters) were conducted on pasta, and (1)H NMR spectroscopic analysis of the chemical compounds released by pasta samples during the cooking process was performed. In addition, starch digestibility (enzimatically determined) was also investigated. The NMR results indicated that Saragolla pasta has a more compact structure, ascribed to pasta network and in particular to different technological gluten properties, that mainly determine the lower ability of Monlis pasta in binding water. These results correlate well with the lower rate of starch hydrolysis measured for Monlis pasta compared to Saragolla when both are dried at high temperature.
†DAFNAE, Dipartimento di Agronomia, Animali, Alimenti, Risorse Naturali ed Ambiente, Università degli Studi di Padova, 35020 Legnaro (PD), Italy.
Gabriella
G
Pasini
‡Laboratorio NMR, Istituto per lo Studio delle Macromolecole, Consiglio Nazionale delle Ricerche, 20133 Milano, Italy.
Fulvia
F
Greco
§Dipartimento di Scienze degli Alimenti, Università di Bologna, 47023 Cesena, Italy.
Mauro A
MA
Cremonini
∥Unità per la Selezione dei Cereali e la Valorizzazione delle varietà vegetali, Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA-SCV), Via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.
Andrea
A
Brandolini
‡Laboratorio NMR, Istituto per lo Studio delle Macromolecole, Consiglio Nazionale delle Ricerche, 20133 Milano, Italy.
Roberto
R
Consonni
‡Laboratorio NMR, Istituto per lo Studio delle Macromolecole, Consiglio Nazionale delle Ricerche, 20133 Milano, Italy.|⊥Dipartimento di Fisiopatologia Medico Chirurgica e dei Trapianti, Università degli Studi di Milano, Via F.lli Cervi, 93, 20090 Segrate (MI), Italy.
Maristella
M
Gussoni
D003296:Cooking; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D006358:Hot Temperature; D006801:Humans; D008279:Magnetic Resonance Imaging; D009753:Nutritive Value; D066244:Proton Magnetic Resonance Spectroscopy; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism
1H NMR spectroscopy; MRI; T1/T2 relaxation times; diffusion; in vitro starch digestibility; pasta microstructure