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Titolo:
Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans
Autore:
Marconi, E; Graziano, M; Cubadda, R;
Indirizzi:
Univ Molise, DISTAAM, I-86100 Campobasso, Italy Univ Molise Campobasso Italy I-86100 DISTAAM, I-86100 Campobasso, Italy
Titolo Testata:
CEREAL CHEMISTRY
fascicolo: 2, volume: 77, anno: 2000,
pagine: 133 - 139
SICI:
0009-0352(200003/04)77:2<133:CAUOBP>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
HULL-LESS BARLEY; COOKING QUALITY; PROTEIN-CONTENT; FRACTIONS; FOODS; OAT;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
41
Recensione:
Indirizzi per estratti:
Indirizzo: Marconi, E Univ Molise, DISTAAM, Via Sanctis, I-86100 Campobasso, Italy Univ Molise Via Sanctis Campobasso Italy I-86100 obasso, Italy
Citazione:
E. Marconi et al., "Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans", CEREAL CHEM, 77(2), 2000, pp. 133-139

Abstract

Pearling by-products and the pearled products of two commercial stocks of hulled barley, pearled according to an industrial process consisting of five consecutive pearling steps, were analyzed for beta-glucans, dietary fiber(total, soluble, and insoluble), protein, lipid, ash, and digestible carbohydrate. The data showed that the pearling flour fractions, abraded in the fourth and fifth hullers, contained interesting amounts of beta-glucans (3.9-5.1% db) from a nutritional point of view. These fractions were subsequently enriched in beta-glucans using a milling-sieving process to double beta-glucan content (9.1-10.5% db). Functional pastas, enriched with beta-glucans and dietary fiber, were produced by substituting 50% of standard durum wheat semolina with beta-glucan-enriched barley flour fractions. Although darker than durum wheat pasta, these pastas had good cooking qualities with regard to stickiness, bulkiness, firmness, and total organic matter releasedin rinsing water. The dietary fiber (13.1-16.1% wb) and beta-glucan (4.3-5.0% wb) contents in the barley pastas were much higher than in the control (4.0 and 0.3% wb, respectively). These values amply meet the FDA requirements of 5 g of dietary fiber and 0.75 g of beta-glucans per serving (56 g in the United States and 80 g in Italy). At present, the FDA has authorized the health claim "may reduce the risk of heart disease" for food containing beta-glucans from oat and psyllium only.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 03/07/20 alle ore 01:30:42