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Notes:
Volume 7, Issue 3 (Suppl)
J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 78
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
The cuccia: A traditional soup prepared with an innovative method
Rosaria Bognanni
1,2
, Antonella Pagliaro
1,2
, Giulia Gallo Director
3
and
Maria Grazia Melilli
1
1
CNR – ISAFOM, Italy
2
University of Foggia, Italy
3
Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, Italy
Statement of the Problem:
The cereal-based foods are a good source of energy, protein, B vitamins, and minerals. The whole
grain, used for the preparation of cuccìa, a typical Sicilian soup, is considered rich in vit. E and B complex but they are
destroyed by cooking. A method was rated to prepare the cuccìa, to preserve the vitamin content and give to the soup the
adjective “functional”.
Methodology & Theoretical Orientation:
For the preparation of cuccìa, 4 varieties of durum wheat (Simeto, Arcangelo,
Timilia and Russello) were used comparing the traditional cooking method (TR - boiling for 5/6 hours), and an innovative one
(IN - grains scarification, germination, and cooking at 50°C for 2 hours). On soups obtained the content of biotin, niacin and
α-amylase activity were determined.
Findings:
ANOVA between the raw material, the cuccìa TR and cuccìa IN, showed that the cooking method influences biotin
and niacin content having, in the average of 4 accessions, values from 0.56 ng ml-1 and 1.72 ng ml-1 (raw grain) and values
close to 0 (soups TR), while only a 10% decrease (soups IN) respectively for both vitamins. On the contrary, the dell’α-amylase
activity was reduced with IN method. The highest vitamin content was found in soups IN made with ancient grains (Timilia
and Russello).
Conclusion & Significance:
The IN method placing the cuccìa as a traditional functional food, especially if you are using
ancient grains, produces soups with a high content of vitamin B complex.
Biography
Rosaria Bognanni is a Food Technologist with a PhD in Science and Technology (formerly Food Biotechnology) with title of dissertation: "Durumwheat: compositional,
nutritional and technologic aspects for innovative food production”. Since 2004, she has been working as Researcher at the Stazione Consorziale Sperimentale
di Granicoltura per la Sicilia, a Governmental Institute of Agronomic Research, mainly working with modern and ancient grains. Currently, she is working at the
CNR–ISAFOM to research an innovative method to produce fortified bread made with antioxidant and lowering-cholesterol activities, using typical plants of the
Mediterranean basin, known for its beneficial effects on human health.
rosaria.bognanni@cnr.it rosaria.bognanni@unifg.itRosaria Bognanni et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007