首页    期刊浏览 2024年12月03日 星期二
登录注册

文章基本信息

  • 标题:Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
  • 本地全文:下载
  • 作者:Alessandro Cammerata ; Barbara Laddomada ; Francesco Milano
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:11
  • DOI:10.3390/foods10112817
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
  • 关键词:durum wheat; air-classified fractions; alveographic properties; antioxidants; starch; ATI
国家哲学社会科学文献中心版权所有