title: Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential.
abstract: The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory properties. Two pasta samples, produced with BF-enriched semolina (BF pasta) or only with micronized DK (DK pasta), respectively, were compared with pasta made with traditional semolina (control pasta). BF pasta and DK pasta displayed significantly higher content of bioactive compounds, such as phenolic compounds and dietary fibre, than control pasta, to a different extent for the diverse compounds. The present study indicates that the debranning process allows to produce pasta with a high content of healthy compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat. This approach is suitable to produce cereal-based foods with the potential nutritional and health benefits of partially refined cereals and limitation of their main drawbacks.
authors.affiliation: Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Ciccoritti
authors.affiliation: Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Taddei
authors.affiliation: CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy.
authors.forename: Isabella
authors.initials: I
authors.lastname: Nicoletti
authors.affiliation: Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
authors.forename: Laura
authors.initials: L
authors.lastname: Gazza
authors.affiliation: CNR - Istituto di Metodologie Chimiche (IMC), Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy.
authors.forename: Danilo
authors.initials: D
authors.lastname: Corradini
authors.affiliation: Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy.
authors.forename: Maria Grazia
authors.initials: MG
authors.lastname: D'Egidio
authors.affiliation: Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA-Unità di ricerca per la Valorizzazione Qualitativa dei Cereali), Via Manziana 30, 00189 Rome, Italy. Electronic address: daniela.martini@unipr.it.
authors.forename: Daniela
authors.initials: D
authors.lastname: Martini
mesh_terms: D000975:Antioxidants / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols
keywords: Antioxidant capacity; Bioactive compounds; Debranning products; Durum wheat; Ferulic acid (PubChem CID: 445858); Pasta; Sinapic acid (PubChem CID: 637775); Syringic acid (PubChem CID: 10742); Vanillic acid (PubChem CID: 8468); p-Coumaric acid (PubChem CID: 637542); p-Hydroxybenzoic acid (PubChem CID: 135)