The consumption of legumes is associated with health benefits. However, legume seeds often contain compounds whose presence could affect the nutritional value and they need to be cooked before consumption. Common bean flours, derived from genotypes having different seed composition for the absence/presence of antinutritional compounds, such as the cv. Lady Joy, lacking toxic lectins, and the biofortified lpa1 mutant line, without any thermal treatments, were used to make biscuits in combination with different proportions of maize and/or wheat flours. Biscuits containing common bean flour were nutritionally better than the control ones. Biscuits obtained with lpa1 flour were biofortified, while the ones with Lady Joy flour were safe for consumers and the presence of a discrete quantity of a-amylase inhibitor reduced the glycemic index. These biscuits were accepted by consumers similarly to the control ones also in the gluten-free formulation. This study highlighted the important contribution of a genetic approach to improve food quality.
Il consumo di legumi è associato ad effetti benefici per la salute. I semi dei legumi contengono, però, composti che riducono il loro valore nutrizionale e spesso necessitano di cottura prima del consumo. Farine di genotipi di fagiolo, caratterizzati dalla presenza di ridotte quantità di alcuni di questi composti antinutrizionali, quali la cultivar Lady Joy, priva di lectine tossiche, ed il mutante biofortificato lpa1, sono state usate, senza alcun pre-trattamento termico, per produrre biscotti, in combinazione con diverse proporzioni di farina di mais e/o di frumento. I biscotti con farina di fagiolo sono migliori da un punto di vista nutrizionale rispetto a quelli con solo farina di mais e/o frumento. I biscotti ottenuti con la farina lpa1 risultano biofortificati, mentre quelli con la farina Lady Joy sono sicuri per i consumatori e la presenza di quantità discrete di inibitore dell'a-amilasi ne riduce l'indice glicemico. Questi biscotti sono risultati gradevoli al gusto in modo comparabile a quelli di controllo, anche nelle formulazioni senza glutine. Questo studio evidenzia l'importante contributo dell'approccio genetico per il miglioramento dei prodotti alimentari.
Biscotti ad alto valore nutrizionale con farine di fagiolo
F Sparvoli;MG Daminati;E Cominelli;R Bollini
2017
Abstract
The consumption of legumes is associated with health benefits. However, legume seeds often contain compounds whose presence could affect the nutritional value and they need to be cooked before consumption. Common bean flours, derived from genotypes having different seed composition for the absence/presence of antinutritional compounds, such as the cv. Lady Joy, lacking toxic lectins, and the biofortified lpa1 mutant line, without any thermal treatments, were used to make biscuits in combination with different proportions of maize and/or wheat flours. Biscuits containing common bean flour were nutritionally better than the control ones. Biscuits obtained with lpa1 flour were biofortified, while the ones with Lady Joy flour were safe for consumers and the presence of a discrete quantity of a-amylase inhibitor reduced the glycemic index. These biscuits were accepted by consumers similarly to the control ones also in the gluten-free formulation. This study highlighted the important contribution of a genetic approach to improve food quality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
