Biscotti ad alto valore nutrizionale con farine di fagiolo
| Autor: | F. Sparvoli, M. Laureati, R. Pilu, E. Pagliarini, I. Toschi, G. Giuberti, P. Fortunati, M.G. Daminati, E. Cominelli, R. Bollini |
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| Jazyk: | italština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Industrie alimentari 576 (2017): 3–15. info:cnr-pdr/source/autori:F. Sparvoli, M. Laureati, R. Pilu, E. Pagliarini, I. Toschi, G. Giuberti, P. Fortunati, M.G. Daminati, E. Cominelli, R. Bollini/titolo:Biscotti ad alto valore nutrizionale con farine di fagiolo/doi:/rivista:Industrie alimentari/anno:2017/pagina_da:3/pagina_a:15/intervallo_pagine:3–15/volume:576 |
| Popis: | The consumption of legumes is associated with health benefits. However, legume seeds often contain compounds whose presence could affect the nutritional value and they need to be cooked before consumption. Common bean flours, derived from genotypes having different seed composition for the absence/presence of antinutritional compounds, such as the cv. Lady Joy, lacking toxic lectins, and the biofortified lpa1 mutant line, without any thermal treatments, were used to make biscuits in combination with different proportions of maize and/or wheat flours. Biscuits containing common bean flour were nutritionally better than the control ones. Biscuits obtained with lpa1 flour were biofortified, while the ones with Lady Joy flour were safe for consumers and the presence of a discrete quantity of a-amylase inhibitor reduced the glycemic index. These biscuits were accepted by consumers similarly to the control ones also in the gluten-free formulation. This study highlighted the important contribution of a genetic approach to improve food quality. |
| Databáze: | OpenAIRE |
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