Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba(VF) bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS)pasta. The total phenol content in VF pasta was about two fold higher compared to that ofDWSpasta. A higher total flavonoid content, higher antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assaywas also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared withDWSpasta. Conclusion: The results suggest that enrichment with 35% Vicia fababean has potential health benefits and that VF flour can be used asaningredient to prepare added-value products

Polyphenol content and glycemic load of pasta enriched with Faba bean flour.

TURCO, IMMA;BACCHETTI, TIZIANA;FERRETTI, GIANNA
2016

Abstract

Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba(VF) bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS)pasta. The total phenol content in VF pasta was about two fold higher compared to that ofDWSpasta. A higher total flavonoid content, higher antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assaywas also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared withDWSpasta. Conclusion: The results suggest that enrichment with 35% Vicia fababean has potential health benefits and that VF flour can be used asaningredient to prepare added-value products
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11566/239192
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