Dough rheology and bread quality of supplemented flours.

in pres

Varietal Differences among the Phenolic Profiles and AntioxidantActivities of Seven Table Grape Cultivars Grown in the South ofItaly Based on Chemometrics

Seven table grape cultivars grown in Apulia region were considered: Italia, Baresana, Pizzutello, Red Globe, Michele Palieri, Crimson Seedless, and Thompson Seedless. Seeds, skins and pulps were extracted and analyzed for their phenolic profiles and antioxidant activities. The hierarchy in the phenolic contents was seeds, skins, and pulps. These results indicate that the intake of the whole berries (seeds included) must be strongly recommended. The highest phenolic contents were detected on Italia and Michele Palieri cv., respectively within the white and the red/black table grapes. Seeds gave a high contribution to the berry antioxidant activity, as they had higher phenolic content than skins and contained high quantities of proanthocyanidines, but the strongest antioxidant activity was shown by the pulp juices due to their content in hydroxycinnamyl acids. The principal component analysis applied to the phenolic composition and antioxidant activity of skins, pulps, and seeds allowed a good separation of Italia and Michele Palieri cultivars. According to the cluster analysis, cultivars were grouped into two clusters, one including Michele Palieri and the other one including Italia, Baresana, Pizzutello, and Thompson Seedless

Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

The effects of the replacement of increasing amounts of semolina with toasted or partially defatted soy our on dough rheological indices and spaghetti quality were evaluated. The replacement caused the dough weakening and the increase of the tenacityeextensibility ratio. Due to the competition of soy proteins and starch for water, the substitution of increasing amounts of semolina was able to increase the optimal cooking time without signicant changes of the ratio between the increase in weight or diameter and the weight or diameter of dry spaghetti (DP/P and DD/D) but with a signicant slowing of the DL/L (ratio between the increase in length and the length of dry spaghetti) increase during overcooking. Around the optimal cooking time, the release of organic matter was higher in pasta made exclusively of semolina whereas the sensory response was similar for control and composite spaghetti. Statistically signicant correlations were obtained between protein content of the our mixtures or dough alveographic indices and the cooking behaviour of semolina-soy spaghetti according to non-linear regression models. In particular, both protein content and alveographic indices allowed to predict approximately 92 e94% of the variation of cooking losses and, in a lower measure, the variation of bulkiness and elasticity of semolina-soy spaghetti

Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage

The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical parameters within the limits fixed for extra-virgin olive oils. After 9 months of storage, a noticeable decrease in phenolic content was observed in all the oils. The highest (35.0 ± 3.9 mg/kg oil) and the lowest (6.3 ± 0.4 mg/kg) phenolic contents were detected in the unflavored and garlic-flavored oils, respectively. Compounds such as 3,4-DHPEA-EDA (3,4-dihydroxyphenylethyl 4-formyl- 3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol) and p-HPEA-EDA (dialdehydic form of the decarboxymethyl elenolic acid linked to tyrosol) were the most abundant in both unflavored and lemon-flavored oils up till 6 months of storage. At the end of the storage period, increases in 3,4-DHPEA (hydroxytyrosol) and p-HPEA (tyrosol) were measured in almost all the oils. During storage, the antioxidant activity coefficients of the phenolic extracts, calculated according to the b-carotene bleaching assay, significantly decreased and, after 9 months, were in a decreasing order: rosemary (51.3 ± 4.2), hot pepper, lemon, oregano, unflavored, and garlic (8.5 ± 0.7)

Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies

The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saign´ee, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating of must-wine, cryo-maceration, and prolongedmaceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, β-carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1-y-aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on themethod applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignee, and addition of tannins showed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin