![]() ![]() Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. ![]() Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. Wholegrain products had higher contents than refined products. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. ![]() Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.Ĭarcea, Marina Narducci, Valentina Turfani, Valeria Giannini, Vittoria ![]()
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