Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (3)

Search Parameters:
Keywords = high amylose fresh pasta

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
18 pages, 1746 KB  
Article
Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour
by Mauro Moresi and Alessio Cimini
Sustainability 2024, 16(20), 8931; https://doi.org/10.3390/su16208931 - 15 Oct 2024
Cited by 3 | Viewed by 1696
Abstract
Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another [...] Read more.
Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact. Full article
Show Figures

Figure 1

27 pages, 2665 KB  
Article
Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index
by Alessio Cimini, Francesco Sestili and Mauro Moresi
Foods 2022, 11(20), 3199; https://doi.org/10.3390/foods11203199 - 13 Oct 2022
Cited by 6 | Viewed by 4312
Abstract
To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS [...] Read more.
To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.e., high-amylose bread wheat cultivation and consumer use of fresh pasta), the potential consumer of low-GI foods should be conscious that the novel low-GI fresh pasta had a greater environmental impact than the conventional counterpart made of common wheat flour, their corresponding carbon footprint or overall weighted damage score being 3.88 and 2.51 kg CO2e/kg or 184 and 93 mPt/kg, respectively. This was mainly due to the smaller high-amylose bread wheat yield per hectare. Provided that its crop yield was near to that typical for common wheat in Central Italy, the difference between both eco-indicators would be not greater than 9%. This confirmed the paramount impact of the agricultural phase. Finally, use of smart kitchen appliances would help to relieve further the environmental impact of both fresh pasta products. Full article
Show Figures

Figure 1

14 pages, 1545 KB  
Article
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
by Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra and Mauro Moresi
Foods 2022, 11(16), 2510; https://doi.org/10.3390/foods11162510 - 19 Aug 2022
Cited by 14 | Viewed by 6684
Abstract
This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of [...] Read more.
This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012. Full article
(This article belongs to the Special Issue Starch Modifications, Properties, and Functions)
Show Figures

Figure 1

Back to TopTop