Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of bioactive compounds, such as fiber and phenolic compounds. A two-step debranning process was applied to purple wheat, a naturally antioxidant-rich variety, that removed 9.7% of the material. Debranned fractions from the first (F1; 3.7% of the whole grain) and the second (F2; 6.0% of the debranned grain after the first step) step were used separately to produce fiber-enriched pasta. Bran from conventional milling (CB) was also used as a control. F1 and F2 had a higher or comparable content in total and soluble fiber than CB. Moreover, both samples exhibited a higher ferric reducing-antioxidant power (FRAP) than CB, whereas the highest amount of anthocyanins was found in F1 (695 ± 64 μg/g). When compared with CB-enriched pasta, samples enriched with either F1 or F2 had similar FRAP values (2.6 ± 0.1 and 2.3 ± 0.2 μmol Fe(II)/g for pasta with F1 and F2, respectively), and a higher amount of anthocyanins (67.9 ± 0.9 and 60 ± 1 μg/g for pasta with F1 and F2, respectively), while retaining a fair cooking quality.
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production / M. Zanoletti, P. Abbasi-Parizad, V. Lavelli, C. Cecchini, P. Menesatti, A. Marti, M.A. Pagani. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 75(2017), pp. 663-669.
|Titolo:||Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production|
ZANOLETTI, MIRIAM (Primo)
ABBASI PARIZAD, PARISA (Secondo)
MARTI, ALESSANDRA (Corresponding)
PAGANI, MARIA AMBROGINA (Ultimo)
|Parole Chiave:||Pigmented wheat; Antioxidant capacity; Bioactive compounds; Enriched-pasta|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2017|
|Data ahead of print / Data di stampa:||10-ott-2016|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.lwt.2016.10.016|
|Appare nelle tipologie:||01 - Articolo su periodico|