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Volume 7, Issue 3 (Suppl) J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 72
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14th International Conference on Clinical Nutrition
13th International Congress on
Production of spaghetti enriched with high protein sicilian lentils: First results
Antonella Pagliaro1,2, Lucia Padalino2, Carla Sillitti1,2, Rosaria Bognanni1,2, Amalia Conte2, Maria Grazia Melilli1 and Matteo A Del Nobile2
1CNR - ISAFOM, Italy
2University of Foggia, Italy
Statement of the Problem:Sicily has a rich biodiversity of lentil ( Lens culinaris) populations well adapted to small microclimate
of the insula. A large work of chemical characterization has been conducted and some population resulted characterized by
a good amount of fiber and protein vs. commercial varieties. An alternative way to valorize this germplasm and encourage
people to consume grain legumes could be enriching pastas with Sicilian lentils.
Methodology & Theoretical Orientation: Spaghetti enriched with lentil cultivated in Ragusa (proteins equal to 28%),
compared with pastas enriched with commercial lentil (proteins equal to 24%) were produced, using commercial durumwheat
with: (1) 40% (w/w) commercial lentil; (2) 40% (w/w) lentils Ragusa, (3) 40% (w/w) commercial lentils + 2% carboxymethyl
cellulose (CMC) and (4) 40% (w/w) of lentils Ragusa + 2% of CMC. Commercial durum wheat was used as control. On the raw
and cooked dried pasta sensory analysis were conducted through a panel group and the color indices L*, a*, b* were evaluated
by Minolta colorimeter, CR 400.
Findings: The addition of 2 types of lentils has resulted in a decrease of the quality of dried pasta "1" and "2", due to the high
adhesiveness. The use of CMC has improved all sensory parameters, interacting with lentils used: pasta "4" was more acceptable
than pasta "3", because it is less adhesive and less fibrous. The grain of the "Ragusa" lentil presented indices L* which was higher
and so also pastas “2” and “3” vs. pastas “1” and “3”.
Conclusions & Significance: Pastas enriched with Sicilian lentils can potentially satisfy consumers. Thanks to the high protein
content and acceptability. Further studies are ongoing to improve rheological, sensory and chemical features of pastas.
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 et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007