Affiliation:
1. CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy
Abstract
Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.
Subject
Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics
Reference47 articles.
1. (2022, August 04). African Migration Trends to Watch in 2022. Available online: https://africacenter.org/spotlight/african-migration-trends-to-watch-in-2022/.
2. (2023, June 19). Noi Italia, Popolazione e Società–Stranieri. Available online: https://noi-italia.istat.it/pagina.php?L=0&categoria=4&dove=ITALIA.
3. Comfort Food, Acquired Taste, and Fusion Cuisine. A Migrant Journey;Comp. Stud. Mod.,2017
4. Martínez-Moreno, F., Ammar, K., and Solís, I. (2022). Global changes in cultivated area and breeding activities of durum wheat from 1800 to date: A historical review. Agronomy, 12.
5. Qualità nutrizionale e tecnologica del frumento duro;Flagella;Ital. J. Agron.,2006
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献