The aim of this study was to improve the nutritional properties of pasta by adding red grape marc (RGM), which is rich in polyphenols and low in digestible carbohydrates, to increase phenolic antioxidants and decrease the glycemic load/energy intake. Our data showed that the spaghetti enriched with RGM (particle size ≤ 125 μm) and transglutaminase (RGM/TG) was sensory acceptable, had a higher amount of phenolic compounds and antioxidant activity than control spaghetti. Cooking did not affect these nutritional parameters. The bioaccessible fraction from RGM/TG-spaghetti showed a higher amount of polyphenols including anthocyanins, as well as antioxidant activity but a lower amount of glucose in an in vitro digestion model. Thus, enrichment of spaghetti with RGM can increase the beneficial nutritional properties by increasing bioaccessibility of compounds with antioxidant activity and reducing the glycemic load.
|Titolo:||Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds|
|Data di pubblicazione:||2018|
|Appare nelle tipologie:||1.1 Articolo in rivista|