Durum wheat milling industry produces large amount of by-products, mainly consisting of the outer layers of the kernel (aleurone and bran) and the germ, in which many beneficial nutrients are still abundant. Fine and coarse fractions (rich in protein and fibre respectively) were separated with the air classification process applied to the pin-milled pellet obtained from defatted selected fractions of durum wheat milling. The two air classified fractions were mixed with semolina to produce pasta. Pasta made with 30% and 20% of the fine fraction showed an improved protein content (20 and 16% respectively) compared to the 100% semolina pasta (12.3%). The fibre content was improved in pasta with 30% coarse and 30% fine fraction (13.9 and 11.6% respectively) and also in pasta with 15% each of fine and coarse fraction (12.1%). 30% semolina replacement also increased the amino acid chemical score of the pasta by 10–18 points more than in pasta from 100% semolina. Texture and cooking quality of the experimental pasta showed values comparable to those of reference pasta, confirming the added value of the formers. The obtained results represent an advancement in terms of potential health benefits deriving from pasta made with secondary raw materials.
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality
Cuomo F.Primo
;Cinquanta C.;Trivisonno M. C.;Falasca L.;Messia M. C.
;Marconi E.
2024-01-01
Abstract
Durum wheat milling industry produces large amount of by-products, mainly consisting of the outer layers of the kernel (aleurone and bran) and the germ, in which many beneficial nutrients are still abundant. Fine and coarse fractions (rich in protein and fibre respectively) were separated with the air classification process applied to the pin-milled pellet obtained from defatted selected fractions of durum wheat milling. The two air classified fractions were mixed with semolina to produce pasta. Pasta made with 30% and 20% of the fine fraction showed an improved protein content (20 and 16% respectively) compared to the 100% semolina pasta (12.3%). The fibre content was improved in pasta with 30% coarse and 30% fine fraction (13.9 and 11.6% respectively) and also in pasta with 15% each of fine and coarse fraction (12.1%). 30% semolina replacement also increased the amino acid chemical score of the pasta by 10–18 points more than in pasta from 100% semolina. Texture and cooking quality of the experimental pasta showed values comparable to those of reference pasta, confirming the added value of the formers. The obtained results represent an advancement in terms of potential health benefits deriving from pasta made with secondary raw materials.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
