Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1) Scazzina F, Del Rio D, Serventi L, Carini E, Vittadini E ( 2008) Development of NutritionallyEnhanced Tortillas, Food Biophysics 3: 235–240.Large interest has recently risen in the development of “functional” foods, products that may provide a healthbenefit beyond the traditional nutrients. Foods rich in antioxidants and, simultaneously, characterized by a lowglycemic index (GI), can reduce, through a double mechanism, the risk of increased post-prandial oxidativestress, which is one of the constituent of the onset of several chronic diseases. Nutritionally enhanced tortillaswere therefore developed by incorporating ingredients with well documented nutritional functionality (carrots,soy and wholemeal kamut) in a standard wheat tortillas formulation, in an attempt to create low GI and antioxidantrich products while preserving sensory acceptability and physico-chemical properties. Five tortilla prototypeswere developed and characterized for sensory acceptability, textural attributes, colour, total antioxidant capacityand in vivo GI.The simultaneous combination of carrot juice, soy and wholemeal kamut resulted in a very interesting productthat was not only the most acceptable by the consumers (although slightly harder than the standard control) butalso showed the lowest glycemic index and was relatively high in total antioxidant capacity (TAC).2) Serventi L., Carini E., Curti E., Vittadini E. (2009) Effect of formulation on physico-chemicalproperties and water status of nutritionally enhanced tortillas, Journal of the Science of Foodand Agriculture 89: 73-79.BACKGROUND: Nutritionally enhanced tortillas were developed by incorporating ingredients with nutritionalfunctionality (carrot, soy, whole kamut and their combination) in a standard wheat tortillas formulation and theireffect on products’ physico-chemical properties and water status was evaluated.RESULTS: Substitution of part of the water with carrot juice in tortillas formulation reduced significantly themacroscopic (water activity and moisture content), and the thermal properties (halved FW content), and onlymarginally the 1 H molecular mobility (faster 1 H FID decay) as compared to the standard. Wholemeal kamut increasedfrozen water for a possible water redistribution among ingredients. Whole soy flour induced higher 1 Hmolecular mobility (T 2B relaxation rate - % 1 H T 2B population and single T 1 ) probably for a loose interaction soyproteins-water and/or margarine. The water status in the CSK tortilla reflected the contribution that each ingredienthad in the respective prototype: a fast 1 H FID decay (carrot), high FW (kamut), high 1 H molecular mobilityand low moisture content and water activity (soy).CONCLUSIONS: The changes in formulation used in this study to produce tortillas with enhanced nutritionalvalue affected the water status of the products in a very interesting manner: the different ingredients altered thewater status at different levels.3) Vittadini E., Carini E., Chiavaro E., Rovere P., Barbanti D. (2008) High pressure inducedtapioca starch gels: physico-chemical characterization and freeze stability, European FoodResearch and Technology 226: 889-896.Gelatinization of tapioca starch (25% dry basis) was induced by high hydrostatic pressure processing (HPP) at600 MPa under different time and temperature regimes (30°C for 10, 20 and 30 min; 50°C for 10 min; 80 °Cfor10 min). Textural, thermal and structural properties of the gels were studied and their stability was evaluatedafter 28 days of refrigerated (4°C) and frozen (–18°C) storage. Thermally induced gels (90 ± 1°C, 20 min, gel-T)were used as controls. HPP resulted in the formation of harder gels than thermal processing (more significantlyat lower processing temperatures) partially preserving the granular structure of the native starch. Longer HPPtreatments caused only a slight decrease in hardness that was significant only at longer processing times (30min). DSC thermograms of high pressure-induced samples showed a more asymmetrical icemelting peak thanthat of thermally induced gels. Asymmetry of the peak of HP treated samples was more pronounced in samplesprocessed at lower than at higher temperature. A different starch–water and/or starch/starch interactionmay behypothesized. During storage, all samples became stiffer and the amylopectin recrystallization increased,moreextensively in thermally induced than in HPP samples where a stronger starch–starch and/or starch/water interactionsmay have hindered the recrystallization process.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it349