Nutritional improvement of conventional and gluten-free focaccia.
Flat breads are popular foods of the Mediterranean area, diversified by formulation, production process and cooking methods. Among the Italian products, focaccia, with its many regional variants, is one of the most popular. Therefore, in a recent study carried out by a group of Italian researchers (Vurro et al., 2024), it was selected to study a possible innovation aimed at a nutritional improvement, in both conventional and gluten-free versions.
The traditional sample has been improved by using a Type I sourdough prepared with pea flour. Focaccia prepared with 40% pea flour or sourdough can be labeled as a “source of protein” and “high fiber”, with enhanced bioactive compounds, such as carotenoids (18.96+/-0.31 mg β-carotene/kg s.s.) and phenols (8.82+/-0.12 mg GAE/g s.s.) compared to the control sample. Fermentation has been shown to ensure a reduction of antinutrients, enhancing the digestibility of proteins.
Finally, the use of pea sourdough positively enriched the volatile profile of focaccia, with increased content of aldehydes, alcohols and Maillard reaction compounds. For the gluten-free product, an experimental design (Doe) has been applied to identify a formulation, enriched with dry fractionated pea protein concentrate (55% protein), with optimal structural and sensory characteristics. The selected sample, which also contains rice and maize flour, was found to be a “source of protein”, a “source of fiber” and “low fat”.
Nutraceutical properties of fresh pasta made with fermented wholemeal semolina.
The by-products of the milling of wheat include bran, and different types of wheat middlings. They represent a real resource to be exploited thanks to their chemical composition, rich in fiber and other bioactive compounds that confer nutraceutical properties. Unfortunately, they also contain anti-nutritional compounds, such as phytic acid.
In a recent study carried out by a group of Italian researchers (Fois et al., 2024), a wholemeal semolina, i.e. containing bran, was fermented with lactic bacteria and yeasts, before being added in the formulation of fresh pasteurized pasta (Sardinian dumplings). Overall, the samples thus obtained are characterized by improved nutraceutical properties, showing a significantly higher content in total and essential free amino acids, than the control sample (prepared using unfermented wholemeal semolina), thanks to the activation of proteases under acid pH conditions.
In addition, fermentation results in a higher content in phenolic compounds, higher scavenging activity, decreased content of phytic acid, lower quickly digestible starch and higher inaccessible digestible starch content. The glycemic index of a standard portion of fermented whole-wheat pasta is lower than that of the control sample. In conclusion, the proposed approach may be useful to the sector’s industry for the development of innovative functional ingredients of fresh pasta.
References
Vurro et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bari, June 12-13, 2024, 36.; Fois et al., Convegno Nazionale di Scienze e Tecnologie Alimentari, Bari, June 12-13, 2024, 74.
