Molecules, Vol. 27, Pages 6342: Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Molecules, Vol. 27, Pages 6342: Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Molecules doi: 10.3390/molecules27196342
Authors:
Ada Krawęcka
Aldona Sobota
Eva Ivanišová
Ľuboš Harangozo
Veronika Valková
Ewelina Zielińska
Agata Blicharz-Kania
Beata Zdybel
Sylwia Mildner-Szkudlarz
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the...
Source: Molecules - Category: Chemistry Authors: Ada Kraw ęcka Aldona Sobota Eva Ivani šová Ľuboš Harangozo Veronika Valkov á Ewelina Zieli ńska Agata Blicharz-Kania Beata Zdybel Sylwia Mildner-Szkudlarz Tags: Article Source Type: research
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