Buckwheat is a pseudocereal particularly rich in functional and nutraceutical components, and a sustainable crop. However, buckwheat presents several anti-nutritional factors that limit nutrient bioavailability. Sprouting and fermentation - both environment-friendly and easy to scale up processes - may help in overcoming these drawbacks. This study reports on the overall micro- and macromolecular features of a buckwheat couscous enriched with sprouted buckwheat. Couscous was chosen as a natural, sustainable food, and the non-enriched product is already on the market. The multidisciplinary approaches used in this study showed that sprouting induced changes in: 1) the proteins profile and the protein-protein interactions; 2) the ratio between soluble and insoluble polyphenols; 3) the content of many antinutritional compounds. The addition of sprouted flour to 50% did not impair the production of couscous that was similar - from a sensorial standpoint - to the non-enriched one. The couscous processing - that modifies the overall protein structure and the interaction among micro - and macromolecules in buckwheat flour - did not affect the positive modifications induced by sprouting, that were still present in the enriched product even after cooking. The results from this investigation provide a comprehensive overview of the impact of processing - including sustainable processes - on the nutritional and biochemical attributes of buckwheat, offering valuable insights into the potential of this crop as a functional food. Supported in part by the National Recovery and Resilience Plan (NRRP, Call No. 341 of 15/03/2022) through the project: “Research and innovation network on food and nutrition: Sustainability, Safety and Security” (ON Foods).
Exploring micro- and macromolecular properties in buckwheat couscous / D. Emide, G. D’Auria, C. Nitride, G. Mamone, P. Ferranti, M.D. del Castillo, A.R. Speranza, A. Barbiroli, S. Iametti. ((Intervento presentato al convegno International Conference on Foodomics: 2009-2024, fifteen years on from. Where are we now, what’s next tenutosi a Cesena nel 2024.
Exploring micro- and macromolecular properties in buckwheat couscous
D. EmidePrimo
;A.R. Speranza;A. BarbiroliPenultimo
;S. IamettiUltimo
2024
Abstract
Buckwheat is a pseudocereal particularly rich in functional and nutraceutical components, and a sustainable crop. However, buckwheat presents several anti-nutritional factors that limit nutrient bioavailability. Sprouting and fermentation - both environment-friendly and easy to scale up processes - may help in overcoming these drawbacks. This study reports on the overall micro- and macromolecular features of a buckwheat couscous enriched with sprouted buckwheat. Couscous was chosen as a natural, sustainable food, and the non-enriched product is already on the market. The multidisciplinary approaches used in this study showed that sprouting induced changes in: 1) the proteins profile and the protein-protein interactions; 2) the ratio between soluble and insoluble polyphenols; 3) the content of many antinutritional compounds. The addition of sprouted flour to 50% did not impair the production of couscous that was similar - from a sensorial standpoint - to the non-enriched one. The couscous processing - that modifies the overall protein structure and the interaction among micro - and macromolecules in buckwheat flour - did not affect the positive modifications induced by sprouting, that were still present in the enriched product even after cooking. The results from this investigation provide a comprehensive overview of the impact of processing - including sustainable processes - on the nutritional and biochemical attributes of buckwheat, offering valuable insights into the potential of this crop as a functional food. Supported in part by the National Recovery and Resilience Plan (NRRP, Call No. 341 of 15/03/2022) through the project: “Research and innovation network on food and nutrition: Sustainability, Safety and Security” (ON Foods).File | Dimensione | Formato | |
---|---|---|---|
Abstract_Foodomics2024_Emide_grano saraceno.pdf
accesso aperto
Tipologia:
Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione
118.11 kB
Formato
Adobe PDF
|
118.11 kB | Adobe PDF | Visualizza/Apri |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.