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Notes:
Volume 7, Issue 3 (Suppl) J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 76
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14th International Conference on Clinical Nutrition
13th International Congress on
The quality of pasta added with cardoon inulin: Evaluation of the environment of cultivation
Carla Sillitti1,2 , Lucia Padalino2, Piero Calderaro1, Antonella Pagliaro 1,2, Amalia Conte2, Matteo A Del Nobile2, Salvatore A Raccuia1, Cristina Costa2,
Salvatore Scandurra1 and Maria Grazia Melilli1
1CNR-ISAFOM, Italy
2University of Foggia, Italy
Statement of the Problem: Inulin is a fructose polymer with prebiotic and dietary fiber functions, found naturally in various
plants including cardoon roots (Cynara cardunculus L.). The cardoon plant belongs to Asteracaean family and it is native of the
Mediterranean area. Its degree of polymerization (DP) varies in relation to the growing environment and phenological stage
of the plant and it may affect the quality characteristics of foods when it is added. The aim of the study was to evaluate the
quality of whole meal pastas with the addition of inulin with high DP, extracted from cardoon plants grown in two different
environments.
Methodology &Theoretical Orientation: The plants of cardoon were collected in two Sicilian growing environments, Assoro
(AS) and Barrafranca (BR), in the internal hilly area of Sicily. Inulin was extracted from cardoon roots (genotype "CDL") and
added to 4% (w/w) to the semolina cv. "Russello" to obtain pastas (spaghetti). Pasta without inulin was used as control. The
pastas obtained were evaluated for: color (Minolta colorimeter CR, 400), cooking time (minutes), cooking quality, loss of
inulin (HPAEC-PAD, Thermofisher) in cooking and sensory qualities (Panel test).
Findings: The highest DP (~80 units for AS and ~60 for BR), has improved the parameters of the color of the pastas, especially
the L* value compared to the control. On the contrary, the overall quality not being conditioned by the DP, is positively
influenced by the addition of inulin (6.8) compared to control (5.9).
Conclusion & Significance: Considering that the quality parameters of the spaghetti improved, thanks to the addition of
high DP inulin which did not get influenced by the environment of Cynara cultivation, it is possible to hypothesize the use of
internal marginal area of Sicily for inulin production from cardoon roots.
Biography
Carla Sillitti is a PhD student of the University of Foggia. She is carrying out her PhD work in collaboration with CNR-ISAFOM in Catania. She has completed her
Master’s in Health Biology. She is developing a project to produce new nutraceutical food, a type of pasta, based on the use of ancient Sicilian whole meal and
inulin. Many studies were carried out to define the best type of semolina and inulin to be added. She is interested in nutraceutical food and food quality, as well as
nutrition and human health.
Carla Sillitti et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007