Use of purple durum wheat to produce naturally functional fresh and dry pasta

•Antioxidants in flours and pasta of purple and yellow durum wheat were evaluated.•Stone milling preserves higher anthocyanin and carotenoid contents in the pasta.•Fresh pasta retains the major pigments compared to dried pasta.•The purple durum wheat pasta shows reduced in vitro glycaemic index.•Thi...

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Bibliographic Details
Published in:Food chemistry 2016-08, Vol.205, p.187-195
Main Authors: Ficco, Donatella Bianca Maria, De Simone, Vanessa, De Leonardis, Anna Maria, Giovanniello, Valentina, Del Nobile, Matteo Alessandro, Padalino, Lucia, Lecce, Lucia, Borrelli, Grazia Maria, De Vita, Pasquale
Format: Article
Language:English
Subjects:
Anthocyanins
Anthocyanins - analysis
Antioxidants - analysis
Antioxidants - chemistry
Carotenoids
Carotenoids - chemistry
Color
Dietary Fiber - analysis
Glycemic Index
Milling
Pasta processing
Purple durum wheat
Sensory/texture analysis
Triticum - chemistry
Trolox equivalent antioxidant capacity
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Summary:•Antioxidants in flours and pasta of purple and yellow durum wheat were evaluated.•Stone milling preserves higher anthocyanin and carotenoid contents in the pasta.•Fresh pasta retains the major pigments compared to dried pasta.•The purple durum wheat pasta shows reduced in vitro glycaemic index.•This is the first report on processing of a purple-pigmented durum wheat genotype. In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.03.014