Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta

The need to promote a diet rich in wholegrain has been recognized as an important task in nutrition education. Despite this, the intake of fiber in Western countries is below the recommended 25 g per day. The aim of the study was to evaluate the impact of wheat bran addition on the sensory quality of durum wheat spaghetti and to evaluate the effect of fiber information on consumer's acceptability and expectation. Information about fiber content had a positive impact on consumer's expected product quality but only for bran addition equal or higher than 20%. Consumers completely assimilated their liking in the direction of expectations for spaghetti with 20 and 25% of bran addition. Assimilation was incomplete for the 30% added sample indicating that the health benefit of eating fiber did not compensate the decrease in liking. The effect of information varied according to consumers' frequency consumption of bran-enriched pasta. Non-users showed a negative disconfirmation starting with a 20% bran addition, whereas for low-and high-users disconfirmation occurred at a higher bran addition. A complete assimilation effect was seen only for non-users, indicating that fiber information had an impact only for those consumers who actually do not consume wholegrain pasta

Energy dependence of fusion evaporation-residue cross sections in the Si28+12C reaction

Fusion evaporation-residue cross sections for the Si28+12C reaction have been measured in the energy range 18≤Ec.m.≤136 MeV using time-of-flight techniques. Velocity distributions of mass-identified reaction products were used to identify evaporation residues and to determine the complete-fusion cross sections at high energies. The data are in agreement with previously established systematics which indicate an entrance-channel mass-asymmetry dependence of the incomplete-fusion evaporation-residue process. The complete-fusion evaporation-residue cross sections and the deduced critical angular momenta are compared with earlier measurements and the predictions of existing models

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality