AbstractCuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed 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 ?-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72 ng ml-1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, ?-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.
Preservation of vitamins content in Cuccìa using an innovative method of processing
R. Bognanni;M. G. Melilli
2019
Abstract
AbstractCuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed 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 ?-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72 ng ml-1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, ?-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.File | Dimensione | Formato | |
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Descrizione: Preservation of vitamins content in Cuccìa using an innovative method of processing
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gnpl_a_1548460_sm4909.pdf
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Descrizione: SUPPLEMENTARY MATERIAL
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