Wholemeal Pasta Research Articles

Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.

Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical-nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.

Dietary trends among Polish women in 2011-2022-cross-sectional study of food consumption frequency among women aged 20-50 in Silesia region, Poland.

Women's nutrition should be different from that of men. Women have lower energy requirements than men. And the need for certain vitamins and minerals is higher in women, this applies to iron, calcium, magnesium, vitamin D and vitamin B9 (folic acid). This is related to hormonal changes including menstruation, pregnancy, breastfeeding and the onset of menopause. Through hormonal changes and the changing physiological state, women are at greater risk of anaemia, bone weakness and osteoporosis.The aim of the study was to assess changes in the dietary pattern among women from the Silesian Agglomeration in Poland between 2011 and 2022. The survey was conducted in 2011 (March-May 2011) and in 2022 (October-November 2022) among women living in the Silesian Agglomeration (Silesia region) in Poland aged 20-50. After consideration of the inclusion and exclusion criteria, 745 women were included in the final analysis, including 437 women screened in 2011 and 308 women screened in 2022.The research tool used in this publication was a survey questionnaire consisting of 2 parts. The first part of the questionnaire consisted of demographic data. The second part of the study focused on the dietary habits of the women surveyed and the frequency of consumption of individual foods (FFQ). More women in 2022 ate breakfast than in 2011 (77.6% vs. 63.8% p < 0.001), were more likely to eat breakfast I at home (73.1% vs. 62.5%; p < 0.001), were more likely to eat breakfast II (39.0% vs. 35.2%; p = 0.001), were more likely to eat breakfast II at home (28.6% vs. 19.2%; p = 0.002), and were more likely to eat lunch at work (16.6% vs. 3.4%; p < 0.001). Women in 2022 were more likely to consume fast-food (p = 0.001), salty snacks (chips, crisps) (p < 0.001) and sweets (p < 0.001). Women in 2022 were more likely to consume whole-grain bread (p < 0.001), wholemeal pasta (p < 0.001), brown rice (p < 0.001), oatmeal (p < 0.001), buckwheat groats (p = 0.06), and bran (p < 0.001) than women in 2011. They were less likely to consume white bread (p < 0.0001), light pasta (p = 0.004), white rice (p = 0.008) and cornflakes (p < 0.001) in 2022.Women in 2022 were significantly more likely to consume vegetables (p < 0.001) than women in 2011. Eating habits in Silesia region women changed between 2011 and 2022. In 2022, women were more likely to choose cereal products considered health-promoting and rich in dietary fiber (including whole-grain bread, whole-grain pasta, oatmeal, bran) were more likely to consume vegetables, dry pulses and vegetarian dinners, and consumed less meat, cured meats, fish and dairy products. Consumption of fast-food, salty snacks (such as chips) and sweets increased.

Home-based cooking intervention with a smartphone app to improve eating behaviors in children aged 7–9 years: a feasibility study

ObjectiveTo develop and evaluate the feasibility of a mobile application in Swiss households and assess its impact on dietary behavior and food acceptability between children who cooked with limited parental support (intervention group) with children who were not involved in cooking (control group).MethodsA ten-week randomized controlled trial was conducted online in 2020. Parents were given access to a mobile-app with ten recipes. Each recipe emphasized one of two generally disliked foods (Brussels sprouts or whole-meal pasta). Parents photographed and weighed the food components from the child’s plate and reported whether their child liked the meal and target food. The main outcome measures were target food intake and acceptability analyzed through descriptive analysis for pre-post changes.ResultsOf 24 parents who completed the baseline questionnaires, 18 parents and their children (median age: 8 years) completed the evaluation phase. Mean child baseline Brussel sprouts and whole-meal pasta intakes were 19.0 ± 24.2 g and 86.0 ± 69.7 g per meal, respectively. No meaningful differences in intake were found post-intervention or between groups. More children reported a neutral or positive liking towards the whole-meal pasta in the intervention group compared to those in the control group. No change was found for liking of Brussel sprouts.Conclusions for practiceThe intervention was found to be feasible however more studies on larger samples are needed to validate feasibility. Integrating digital interventions in the home and promoting meal preparation may improve child reported acceptance of some healthy foods. Using such technology may save time for parents and engage families in consuming healthier meals.

Accelerated solvent extraction for liquid chromatographic determination of carotenoids in durum wheat pasta: A chemometric approach using statistical experimental design

In recent decades, the consumption of wholegrain products associated with health benefits has become habitual. In this context, wholemeal pasta – rich in bioactive substances with antioxidant properties, such as carotenoids – has received particular interest among consumers over the years. Carotenoids, involved in the prevention of many degenerative diseases, are also used as markers of the color quality of durum wheat pasta. The present research aims to investigate the functional quality of wholemeal pasta compared to traditional durum wheat pasta in terms of carotenoid content. 50 commercially samples were extracted by accelerated solvent extraction (ASE) and analyzed by HPLC-DAD. A central composite design (CCD) was used to optimize the ASE extraction parameters. A classification method (partial least squares-discriminant analysis, PLS-DA) was then applied to the collected chromatographic profiles to build a model that could allow to differentiate refined pasta from wholemeal pasta in terms of carotenoid level.The resulting classification model made it possible to correctly predict more than 95% of the validation samples, highlighting a significant difference between the two types of pasta both in terms of the entire chromatographic profile and, specifically, of the amount of lutein. In fact, the highest lutein levels were found in all wholemeal pasta samples analyzed. Lutein is a promising biologically active component, also used in recent years as a food supplement. The results obtained could provide the food industry with an objective tool to enhance the use of raw materials with high nutritional content.

Quality of wholemeal pasta made with pigmented and ancient wheats

Pigmented and ancient wheats are receiving increasing attention in food applications as they well reflect consumers' request for new sensory experiences, positive nutritional quality, and environmental sustainability. In this study, pigmented and ancient wheats were used in wholemeal pastas that were analysed considering their consumers' acceptability and preference, cooking, physical and nutritional quality. Pigmented and ancient wholemeal pastas were well accepted by consumers with liking scores >7 (1–9 hedonic scale) for overall liking, appearance, odour, taste, and texture. Pigmented wheat pasta was preferred (63%) over ancient wheat pasta (37%) due to its peculiar color and more complex aromatic profile that triggered consumers’ interest. Both pastas can be considered “high quality” due to their low cooking losses, and comparable physical properties to semolina pasta. Pigmented wheat conferred products total phenolic content and antioxidant activity significantly higher than ancient and durum wheat semolina, that were also partially preserved during cooking. Results suggested that both grains can be promising materials for producing wholegrain pasta, especially pigmented wheat which also delivered new sensory experience and potential health impacts to consumers.

Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products.

Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency is widespread, so a greater availability of folate rich foods is desirable. The aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. Folate content of unfortified and fortified commercial grain-based products was considered to identify the best ingredients for new formulation and for folate content comparisons. Nineteen Italian barley cultivars were evaluated for their folate content and Natura was chosen for its highest folate levels = 69.3 μg/100 g f.w. Application of pearling gave a by-product flour with a high folate level: 221.7 ± 7.0 μg/100 g; this flour was employed to design pasta and biscuits naturally enriched in folate: 87.1 μg/100 g and 70.1 ± 3.7 μg/100 g f.w., respectively. Folate content of new products is higher than commercial samples: 39.2 μg/100 g in refined pasta, 60.4 μg/100 g in wholemeal pasta, 62.1 μg/100 g in fortified biscuits and 10.4 μg/100 g in unfortified ones. Enriched pasta had higher folate retention (68.5%) after cooking compared to the fortified one (27.8%). This research shows promising results concerning the pearling technique to design new cereal products naturally enriched in folates.

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta

Upcycling and repurposing of side streams from food processing have become a necessity to merge our world into a more sustainable future. Brewers spent grain (BSG) is a highly abundant and nutrient rich by-product of the brewing industry. The aim of this study was to investigate the effect of fermentation on BSG (FBSG) while also examining the effects of including fibre rich BSG and FBSG ingredients on techno-functional and nutritional properties of semolina-based pasta. The gluten network formation, starch gelatinisation, texture, cooking loss, optimal cooking time, in vitro starch digestibility and ultrastructure of the pasta was investigated. BSG and FBSG inclusion weakened gluten network properties versus the semolina control but was more favourable than the wholemeal control. Addition of BSG and FBSG produced pasta with a greater nutritional profile, having a higher fibre content and lower predicted glycaemic index compared to semolina pasta. BSG and FBSG addition enhanced tensile strength and pasta firmness versus wholemeal pasta. An increased reduction in the predicted glycaemic index was noted with FBSG inclusion at the higher level of addition compared to BSG, suggesting fermentation of BSG may further enhance nutritional properties of the BSG ingredient.

Subjective satiety and plasma PYY concentration after wholemeal pasta

Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations.

Use of purple durum wheat to produce naturally functional fresh and dry pasta

In this study, the effects of different milling procedures (roller-milling vs. stone-milling) and pasta processing (fresh vs. dried spaghetti), and cooking on the antioxidant components and sensory properties of purple durum wheat were investigated. Milling and pasta processing were performed using one purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compared with commercial pasta. The results show that the stone milling process preserved more compounds with high health value (total fibre and carotenoids, and in the purple genotype, also anthocyanins) compared to roller-milling. The drying process significantly (p<0.05) reduced the content of anthocyanins (21.42μg/g vs. 46.32μg/g) and carotenoids (3.77μg/g vs. 4.04μg/g) with respect to the pasteurisation process involved in fresh pasta production. The sensory properties of pasta from the purple genotype did not significantly differ from commercial wholemeal pasta, and its in vitro glycemic index was even lower. Thus, it is possible to consider this genetic material as a good ingredient for the production of functional foods from cereals naturally rich in bioactive compounds.

The Nutritional Knowledge of Pregnant Women

Abstract Introduction. Rational nutrition of women during pregnancy has a great influence on the developing fetus. In the properly developing pregnancy, woman should eat 3-4 quality meals per day. What is more, for the proper development of the fetus, as well as the placenta, uterus and the mammary gland, it is necessary to consume high-value protein products. Moreover, vitamins and mineral compounds are important due to the serious implications that arise if not properly provided. Aim. The aim of the paper is to assess the nutritional practices, the level of knowledge held by pregnant women with respect to proper nourishment practices, and to define the influence of level of formal education achieved upon this issue. Material and methods. The research involved 87 pregnant women who were under the care of the outpatient women's health centre and high-risk pregnancy unit of the Regional Specialist Hospital in Biała Podlaska. Results and discussion. According to most of the female respondents, information concerning proper nutrition of pregnant women is not generally available. Because of this, in completing the questionnaire, more than half of the subjects stated that they often consume white bakery products, white rice and refined pasta - with insufficient consumption of brown bread, rice and wholemeal pasta. Furthermore, while the respondents seem to consume the proper amount of potatoes, barely 8% consume other vegetables with the advised frequency. Moreover, only 31% of the respondents take-in fruits in necessary quantities. However, a majority of them frequently consume milk, yoghurt, cheese, kefir and buttermilk; plus, more than half of the respondents drink at least 1-2 litres of various kinds of liquids per day. Our results also reveal that they very rarely consume fresh fish, poultry and red beef meat, preferring cooked products. Indeed, the respondents stated that they consume meat and fish mainly in a fried form, while 52.9% of the women take-in fast food products. Of note, the surveyed women prefer animal fats. In addition, nearly 70% of the subjects consume too many eggs. Furthermore, more than 40% consume an excessive amount of sugar and sweets. To conclude, the proper amount of meals is consumed by only 52.7% of the respondents, no matter their formal education level. Conclusions. Many abnormalities were found while verifying negatively the hypothesis, according to which, level of formal education achieved has an impact on the increase of consciousness in terms of proper nourishment during the pregnancy.

Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

SummaryThis study investigates dough rheology of three wholemeal spelt flours cultivars and influence of egg quantity (0–248 g kg−1) on the technological and sensory quality of wholemeal pasta. Standard scores (SS), based on assigning equal weight to applied parameters (rheological, chemical, technological and colour), has been calculated and the obtained values compared. Correlation coefficients of SS with alveograph data for P, L, G and W are 0.99, 0.98, 0.99 and 0.91, respectively, and warm pasta stability and retrogradation of starch correlated to SS at level 0.99. For PCA modelling, two 9 × 15 data matrices were divided into different rheological or integrated chemical, technological quality and colour evaluation methods data sets. Standard scores analysis points out that owing to its good rheology, pasta made by cultivar Austria has the best technological quality in relation to the technological quality of the other two cultivars (Nirvana and Eko).

Metabolomics and Food Processing: From Semolina to Pasta

The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.

A tale of two cities: A study of access to food, lessons for public health practice

Objectives: To map food access in the city of Preston in the north-west of England in order to determine access, availability and affordability of healthy food options. Design and methodology: The research design employed a number of distinct methods including: surveys of shops; interviews with local people and shopkeepers; a cost and availability survey of shops in two deprived areas of Preston —Deepdale and Ingol — the former with a majority South Asian population; and the use of geographical information systems to map access and availability. Results: • Preston had more fast food outlets (186) [not including restaurants who operate takeaways] than general groceries outlets (165). • There were more local shops selling affordable food in the area with the high South Asian population than in Ingol with its white working class population. There were clear gaps in provision and access in the white working class area (Ingol), with shops being more than 500 metres away from where people lived. Shops in this area stocked more familiar ‘British foods’ and less specialist or fresh produce. • Analysis of the availability of some healthy options such as brown bread, wholemeal pasta and brown rice showed that they were not widely available within shops in the two areas. • The price of the ‘White British’ basket in Ingol was £70.61 (cheapest price). For comparable goods in Deepdale, using the most expensive shopping basket, the price for the same basket was £42.47. • A South Asian family shopping at a major national supermarket outlet in Deepdale would pay £47.05. Using local shops they could pay between £38.59 and £44.28 by seeking out the best bargains in five shops (including some top-up items from a national supermarket). • At the time of the research a mother with two children, entitled to income support and child allowance, would have to spend 28—32 per cent of her income in local shops and 34 per cent in a supermarket to buy a basket of healthy goods. Conclusions: There is a need to engage proactively with the location of shops in urban areas, to ensure they offer a healthy range of options and are sited near to where people live. The number of fast food outlets needs to be controlled and the food they offer improved.This latter issue of the number of outlets and quality of fast food contributes to an overall obesogenic environment. Access to food is heavily dependent on having access to a car; local shopping and the quality of food on offer are important for key groups such as those on benefits, the elderly, single parents and others with limited access to a car. Proactive policy solutions may lie with the engagement of health agencies with the planning processes in local authorities to ensure that the food retail environment reflects a healthy choice. Local area agreements between health agencies and local authorities offer a way forward, in that they can take into account the expressed needs of local residents.

A tale of two localities

Objective: To determine the availability and affordability of a healthy food basket and to model how those on low-incomes might manage. Design and methodology: After determining access and availability of key items from shops in two localities, called Deepdale and Ingol, a healthy food basket was developed. From this a week’s healthy menu was devised for a mother and two children, then availability of the ingredients was checked using data collected from the shops and costed. The baskets represented the cultural preferences of White British and South Asian families informed by participatory work with both these groups. We chose the income level for a family entitled to income support and child allowance. Results: Analysis of the availability of some healthy options such as brown bread, wholemeal pasta, and brown rice showed they were not widely available within shops in the two areas. The price of the ‘White British’ basket in the area of Ingol was £70.61 (lowest price). For comparable goods in the area of Deepdale, using the most expensive shopping basket, the price for the same basket was £42.47. A South Asian family shopping at a major supermarket outlet in Deepdale would pay £47.05. Using local shops they could pay between £38.59 and £44.28 by seeking out the best bargains in five shops (including some top-up items from a national supermarket). At the time of the research a mother with two children entitled to income support and child allowance would have to spend 28–32 per cent of her income in local shops and 34 per cent in a supermarket to buy a basket of healthy goods. This compared to the national average of 10–12 per cent of income being spent on food purchases. Conclusions: Prices varied enormously between the two areas. Local shops in one area offered a comparable price to shopping in the supermarkets. The Ingol area, with a large white working class population, was particularly poorly served for those on low incomes and the range of choices restricted. The percentages spent on food to meet the requirements of our healthy baskets and menus show that more than the national average – in both absolute and relative terms – would have to be spent to eat healthily. For the vulnerable and price dependent poor in Preston this will mean having to spend more on food and possibly more on travel to access basics, a healthy diet will cost more, while proportionally an unhealthy diet, as can be found in fast food outlets, may not be as expensive when other costs such as cooking are taken into account. An overall rise in food prices of 5 per cent will reduce living standards among high-income consumers by approximately 3 per cent; for low-income consumers this reduction in an already poor diet could be as high as 20 per cent. What we have demonstrated is the usefulness of local studies to highlight micro-differences in relatively small areas (Preston city) and the different experiences of groups in accessing healthy foods, and thus the need to refine interventions at a local level.

Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis

A recently-described immunoenzymatic (ELISA) method for the quantitative determination of biologically-active wheat germ agglutinin (WGA) in unknown samples has been applied to measure the concentration of active WGA in raw and cooked wheat-derived foodstuffs. The method exploits the binding specificity of WGA to ovalbumin as a first step followed by identification of bound lectin with polyclonal antibodies. Purified WGA was used to obtain calibration curves. Detectable amounts of WGA were found in raw foodstuffs and wheat flours, whilst variable amounts of agglutinin were found in wholemeal pasta probably as a consequence of thermal inactivation during food processing. The thermal gradient gel electrophoresis (TGGE) technique was therefore applied to analyse the thermal stability of WGA. The biological activity of WGA decreased as a function of heating temperatures and time of exposure to thermal treatment in an S-shaped fashion with an inflection point around 65 °C. As a consequence, WGA might represent a biochemical “indicator” allowing one to determine the thermal treatment undergone by wheat-derived foods during processing.

The quality of cereal foods

Cereal foods have a very important place in the nation's diet. Over 8 million tonnes/year of cereals are consumed by the food and drinks industries. Bread is the main form of cereals consumption, but 70% of people in a recent survey regularly eat breakfast cereals. Cereals provide 30% of energy uptake, 25% of dietary protein, over 40% of dietary fibre, and also provide essential minerals and vitamin B. By contrast, they contribute little fat. Bread is the freshest of manufactured food products on the market, and the quality of its contribution to the diet is very evident. Successive Government committees have pointed to the nutritional benefits of cereal food consumption. The public is absorbing that advice and the industry is responding to changes in the public taste. Demand for brown and wholemeal bread has risen from 3% to 30% of bread consumption in 35 years as technology has advanced and the industry has provided more satisfying products, such as the soft textured expanded wholemeal loaf. Wholemeal pasta products have shown a three-fold increase in consumption since 1982. It is expected that these trends will develop further as a more discerning public continues to look for improvements in the quality of its diet.