Stinging Nettle ( Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.

Autor: Krawęcka A; Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland., Sobota A; Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland., Pankiewicz U; Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland., Zielińska E; Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland., Zarzycki P; Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
Jazyk: angličtina
Zdroj: Molecules (Basel, Switzerland) [Molecules] 2021 Nov 16; Vol. 26 (22). Date of Electronic Publication: 2021 Nov 16.
DOI: 10.3390/molecules26226909
Abstrakt: Stinging nettle ( Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant ( p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g -1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g -1 and 13.35 µg g -1 , respectively) was noticed. Enriching pasta with a 0-5% addition of stinging nettle resulted in a statistically significant ( p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g -1 to 8.82 g 100 g -1 ) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g -1 to 5.63 g 100 g -1 ). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
Databáze: MEDLINE
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