Spelt pasta with inulin as a functional food

Abstract

Spelt wheat growing without use of pesticides is a suitable raw material for whole meal products. The aim of this study was to enhance the fiber content in spelt pasta by adding inulin HPX. Inulin HPX replaced the spelt farina in the quantity of 0%, 5%, 10% and 20%, thus contributing to a decrease in the toughness, and improving color of the pasta. The presence of inulin can be clearly distinguished from other polysaccharides components by 13C MAS NMR spectroscopy. A simultaneous increase in the area of the peaks at 81, 74, 64 and 58 ppm, obtained during the deconvolution analysis of the NMR spectra, is directly associated with the increase in the inulin content. Inulin contributes positively to the nutritive and technological characteristics of the pasta. Spelt pasta with 20 % of inulin is a new functional product with modified nutritional properties and with decreased digestible carbohydrates in the amuount of 43.2% and reduced energy of 27.2%.