دورية أكاديمية
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition
العنوان: | Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition |
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المؤلفون: | Nunzio Cardullo, Vera Muccilli, Vita Di Stefano, Sonia Bonacci, Lucia Sollima, Maria Grazia Melilli |
المصدر: | Molecules, Vol 27, Iss 8, p 2482 (2022) |
بيانات النشر: | MDPI AG, 2022. |
سنة النشر: | 2022 |
المجموعة: | LCC:Organic chemistry |
مصطلحات موضوعية: | inulin, durum wheat, Sicilian landraces, spaghetti, quality, aminoacids, Organic chemistry, QD241-441 |
الوصف: | Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced less the other sensory attributes: adhesiveness, color, odor, taste, and Over Quality Score for both landraces. The cooking quality was linked mainly to the landrace used, due to the very different gluten matrix of CAP and TIM. IC and IT showed promising α-Amy inhibitory activity with comparable IC50 values of 0.45 ± 0.04 and 0.50 ± 0.06 mg/mL. The enrichment of spaghetti with inulin with an inhibitory effect on α-amylase determined the hypoglycemic properties of pasta, thus lowering the corresponding IC50 value. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 27082482 1420-3049 |
Relation: | https://www.mdpi.com/1420-3049/27/8/2482; https://doaj.org/toc/1420-3049 |
DOI: | 10.3390/molecules27082482 |
URL الوصول: | https://doaj.org/article/370aa60b12ea4bcdb7959123470ae444 |
رقم الأكسشن: | edsdoj.370aa60b12ea4bcdb7959123470ae444 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 27082482 14203049 |
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DOI: | 10.3390/molecules27082482 |