Triticum turgidum L. var. durum is widely used for pasta production, although it is low in micronutrients such as iron (Fe), zinc (Zn), and selenium (Se) [1]. This study developed spaghetti containing wheat sprouts biofortified with these elements and evaluated their physical, chemical, and sensory properties. The sprouts were grown in a hydroponic system and fortified with a solution of iron-EDTA (0.5 g L-1), zinc sulphate (0.8 g L-1), and sodium selenite (0.06 g L-1), as previously applied in wheat biofortification studies [2,3]. The fortified sprout flours, as well as the unfortified ones, were incorporated into the durum wheat semolina at 10% and 20% replacement levels, generating five pasta formulations, including a control. Control sample showed the highest swelling volume (3.48 g/g), while 10% biofortified sprout flour showed the greatest ability to bind water (2.05 g/g). The addition of sprouts darkened the pasta samples (L* from 87.2 to 47.5) and increased red and yellow hues. Biofortified sprouts increased concentration of all three minerals and, in addition, increased phenolic content in pasta samples (0.37 mg GAE/g of control sample vs 0.84 mg GAE/g with the addition of 20% sprouts flour). Higher replacement levels reduced the weight of cooked pasta (from 28.7 g to 24.7 g), increased cooking loss (up to 10.2%), and slightly reduced swelling and absorption. The enriched pasta showed a higher antioxidant capacity and retention of bioactive compounds, especially with a 20% substitution [3]. Sensory evaluation revealed stronger plant and fungal notes with a firmer texture, but overall acceptability remained stable. These findings indicate that biofortified wheat sprouts can sustainably improve pasta’s nutritional profile without compromising consumer acceptance. Acknowledgements: This research was funded by National Recovery and Resilience Plan, mission 4, component 2, investment 1.3, call n. 341/2022 of Italian Ministry of University and Research funded by the European Union - NextGenerationEU for the project “ON Foods- Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Foods”, project PE00000003. [1] Alemu, H. (2017). Review paper on breeding durum wheat (Triticum Turgidum L. var. Durum) for quality traits. International Journal of Advanced Research and Publications, 1(5), 448-455. [2] Ciccolini, V., Pellegrino, E., Coccina, A., Fiaschi, A. I., Cerretani, D., Sgherri, C., Quartacci, M. F., & Ercoli, L. (2017). Biofortification with iron and zinc improves nutritional and nutraceutical properties of common wheat flour and bread. Journal of Agricultural and Food Chemistry, 65(27), 5443–5452. [3] Ranjbar, A., Heshmati, A., Momtaz, J. K., & Vahidinia, A. (2019). Effect of iron-enrichment on the antioxidant properties of wheat flour and bread. Journal of Cereal Science, 87, 98–102.
Iron, Zinc and Selenium Fortification of Functionalized Pasta: Results of PNRR ONFOODS Project
Gallina Alessandro;Pistorio Enrica;Di Bella Maria Concetta;Melilli Maria Grazia
2025
Abstract
Triticum turgidum L. var. durum is widely used for pasta production, although it is low in micronutrients such as iron (Fe), zinc (Zn), and selenium (Se) [1]. This study developed spaghetti containing wheat sprouts biofortified with these elements and evaluated their physical, chemical, and sensory properties. The sprouts were grown in a hydroponic system and fortified with a solution of iron-EDTA (0.5 g L-1), zinc sulphate (0.8 g L-1), and sodium selenite (0.06 g L-1), as previously applied in wheat biofortification studies [2,3]. The fortified sprout flours, as well as the unfortified ones, were incorporated into the durum wheat semolina at 10% and 20% replacement levels, generating five pasta formulations, including a control. Control sample showed the highest swelling volume (3.48 g/g), while 10% biofortified sprout flour showed the greatest ability to bind water (2.05 g/g). The addition of sprouts darkened the pasta samples (L* from 87.2 to 47.5) and increased red and yellow hues. Biofortified sprouts increased concentration of all three minerals and, in addition, increased phenolic content in pasta samples (0.37 mg GAE/g of control sample vs 0.84 mg GAE/g with the addition of 20% sprouts flour). Higher replacement levels reduced the weight of cooked pasta (from 28.7 g to 24.7 g), increased cooking loss (up to 10.2%), and slightly reduced swelling and absorption. The enriched pasta showed a higher antioxidant capacity and retention of bioactive compounds, especially with a 20% substitution [3]. Sensory evaluation revealed stronger plant and fungal notes with a firmer texture, but overall acceptability remained stable. These findings indicate that biofortified wheat sprouts can sustainably improve pasta’s nutritional profile without compromising consumer acceptance. Acknowledgements: This research was funded by National Recovery and Resilience Plan, mission 4, component 2, investment 1.3, call n. 341/2022 of Italian Ministry of University and Research funded by the European Union - NextGenerationEU for the project “ON Foods- Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Foods”, project PE00000003. [1] Alemu, H. (2017). Review paper on breeding durum wheat (Triticum Turgidum L. var. Durum) for quality traits. International Journal of Advanced Research and Publications, 1(5), 448-455. [2] Ciccolini, V., Pellegrino, E., Coccina, A., Fiaschi, A. I., Cerretani, D., Sgherri, C., Quartacci, M. F., & Ercoli, L. (2017). Biofortification with iron and zinc improves nutritional and nutraceutical properties of common wheat flour and bread. Journal of Agricultural and Food Chemistry, 65(27), 5443–5452. [3] Ranjbar, A., Heshmati, A., Momtaz, J. K., & Vahidinia, A. (2019). Effect of iron-enrichment on the antioxidant properties of wheat flour and bread. Journal of Cereal Science, 87, 98–102.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
