Cargando…

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The to...

Descripción completa

Detalles Bibliográficos
Autores principales: Bonacci, Sonia, Di Stefano, Vita, Sciacca, Fabiola, Buzzanca, Carla, Virzì, Nino, Argento, Sergio, Melilli, Maria Grazia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955999/
https://www.ncbi.nlm.nih.gov/pubmed/36832846
http://dx.doi.org/10.3390/foods12040774
_version_ 1784894485058027520
author Bonacci, Sonia
Di Stefano, Vita
Sciacca, Fabiola
Buzzanca, Carla
Virzì, Nino
Argento, Sergio
Melilli, Maria Grazia
author_facet Bonacci, Sonia
Di Stefano, Vita
Sciacca, Fabiola
Buzzanca, Carla
Virzì, Nino
Argento, Sergio
Melilli, Maria Grazia
author_sort Bonacci, Sonia
collection PubMed
description The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.
format Online
Article
Text
id pubmed-9955999
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-99559992023-02-25 Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta Bonacci, Sonia Di Stefano, Vita Sciacca, Fabiola Buzzanca, Carla Virzì, Nino Argento, Sergio Melilli, Maria Grazia Foods Article The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality. MDPI 2023-02-10 /pmc/articles/PMC9955999/ /pubmed/36832846 http://dx.doi.org/10.3390/foods12040774 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bonacci, Sonia
Di Stefano, Vita
Sciacca, Fabiola
Buzzanca, Carla
Virzì, Nino
Argento, Sergio
Melilli, Maria Grazia
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title_full Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title_fullStr Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title_full_unstemmed Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title_short Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
title_sort hemp flour particle size affects the quality and nutritional profile of the enriched functional pasta
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955999/
https://www.ncbi.nlm.nih.gov/pubmed/36832846
http://dx.doi.org/10.3390/foods12040774
work_keys_str_mv AT bonaccisonia hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT distefanovita hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT sciaccafabiola hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT buzzancacarla hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT virzinino hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT argentosergio hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta
AT melillimariagrazia hempflourparticlesizeaffectsthequalityandnutritionalprofileoftheenrichedfunctionalpasta