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Notes:
Volume 7, Issue 3 (Suppl)
J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 74
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14
th
International Conference on Clinical Nutrition
13
th
International Congress on
Sensory characteristics of pasta enriched in cladodes of prickly pear (
Opuntia ficus indica
(L.) Mill.)
with cholesterol-lowering action
Antonella Pagliaro
1,2
, Lucia Padalino
2
, Salvatore Scandurra
1
, Carla Sillitti
1,2
, Matteo A Del Nobile
2
and
Maria Grazia Melilli
1
1
CNR - ISAFOM, Italy
2
University of Foggia, Italy
Statement of the problem:
The main groups of substances contained in cladodes of prickly pear (
Opuntia ficus-Indica
(
L
.)
Mill) are fibers and polysaccharides, the arabinogalactans, that have interesting biological effects such as cholesterol lowering
effect, hypoglycemic effect and gastroprotective and immunomodulatory activities. Being consumed daily, pasta can be used as
a vehicle to intake these substances. So is necessary to study, in addition to the beneficial effects, even the acceptability by the
consumer. The aim of the work was the sensory evaluation of spaghetti enriched with cladodes of prickly pear.
Methodology &Theoretical Orientation:
Pasta was produced with commercial durum wheat and dried cladodes at different
concentrations: 0% (CTRL), 5% (1) and 10% (2) w/w. On the fresh and dried pasta after cooking, were conducted sensory
analysis through a panel group, cooking quality analysis and the color indices L*, a*, b* were evaluated by Minolta colorimeter,
CR 400.
Findings:
Sensory analysis on fresh cooked pasta show a significant difference among the pastas enriched with cladodes and
CTRL. Increasing concentration of cladodes the overall quality of the pastas decreased, but remaining in an acceptable range
(values >6.25). These differences were reduced after drying. There are no significant differences in values of taste and odor
among CTRL and the two pastas “1” and “2”. Cooking quality analysis show that the swelling index did not change in the pastas
“1” and “2” vs. CTRL, while the cooking losses increased by increasing the concentration of the cladodes. However the yellow
index of pastas “1” and “2” increased vs the CTRL.
Conclusion & Significance:
The first results show a potential use of cladodes for the realization of a nutraceutical and
functional pasta. Other studies are necessary to improve rheological characteristics of these products by maximizing the
arabinogalactans content.
Biography
Antonella Pagliaro is a PhD student in Health Food Innovation and Management of Foggia University. She works at CNR-ISAFOM in Catania. She has a graduation
degree in Biological Science (2012) and a Master’s degree in Health Biology (2014). Now she is working on new types pasta that have the potentiality to decrease
cholesterol and fight obesity, using different cultivars of durum wheat, added with biomolecules extracted from typical Sicilian germplasm and using mixture of other
cereals, rich in β- glucans. The project wants to solve technological problems to obtain the new types of pasta, evaluating the effect of the addition on the rheological
properties of the dough, the organoleptic properties of fresh and dry pasta obtained and the nutraceutical properties of the final products.
antonella.pagliaro@isafom.cnr.it antonella.pagliaro@unifg.itAntonella Pagliaro et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007