IT201700099661A1 - Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani - Google Patents

Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani

Info

Publication number
IT201700099661A1
IT201700099661A1 IT102017000099661A IT201700099661A IT201700099661A1 IT 201700099661 A1 IT201700099661 A1 IT 201700099661A1 IT 102017000099661 A IT102017000099661 A IT 102017000099661A IT 201700099661 A IT201700099661 A IT 201700099661A IT 201700099661 A1 IT201700099661 A1 IT 201700099661A1
Authority
IT
Italy
Prior art keywords
betaglucani
procedure
resistant starch
fiber source
dried pasta
Prior art date
Application number
IT102017000099661A
Other languages
English (en)
Inventor
Carmine Goldoni
Paolo Cavaiuolo
Original Assignee
Golden Pharma S R L
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Golden Pharma S R L filed Critical Golden Pharma S R L
Priority to IT102017000099661A priority Critical patent/IT201700099661A1/it
Publication of IT201700099661A1 publication Critical patent/IT201700099661A1/it

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
IT102017000099661A 2017-09-06 2017-09-06 Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani IT201700099661A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT102017000099661A IT201700099661A1 (it) 2017-09-06 2017-09-06 Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102017000099661A IT201700099661A1 (it) 2017-09-06 2017-09-06 Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani

Publications (1)

Publication Number Publication Date
IT201700099661A1 true IT201700099661A1 (it) 2019-03-06

Family

ID=60991325

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102017000099661A IT201700099661A1 (it) 2017-09-06 2017-09-06 Procedimento per l’ottenimento di pasta secca addizionata di amido resistente e fibra di avena fonte di betaglucani

Country Status (1)

Country Link
IT (1) IT201700099661A1 (it)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006029405A1 (en) * 2004-09-09 2006-03-16 Mgp Ingredients, Inc. High-fiber, high-protein pasta and noodle products
WO2010012614A1 (en) * 2008-07-28 2010-02-04 Nestec S.A. Pasta composition for dehydrated food matrices

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006029405A1 (en) * 2004-09-09 2006-03-16 Mgp Ingredients, Inc. High-fiber, high-protein pasta and noodle products
WO2010012614A1 (en) * 2008-07-28 2010-02-04 Nestec S.A. Pasta composition for dehydrated food matrices

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ARAVIND NISHA ET AL: "Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics", FOOD CHEMISTRY, vol. 136, no. 2, 30 August 2012 (2012-08-30), pages 1100 - 1109, XP028955790, ISSN: 0308-8146, DOI: 10.1016/J.FOODCHEM.2012.08.035 *
KAY M BEHALL ET AL: "Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women", DIABETES CARE, AMERICAN DIABETES ASSOCIATION, ALEXANDRIA, VA, US, vol. 29, no. 5, 1 May 2006 (2006-05-01), pages 976 - 981, XP002677243, ISSN: 0149-5992, DOI: 10.2337/DC05-2012 *
MARIELA CECILIA BUSTOS ET AL: "Sensory and nutritional attributes of fibre-enriched pasta", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 44, no. 6, 1 February 2011 (2011-02-01), pages 1429 - 1434, XP028370002, ISSN: 0023-6438, [retrieved on 20110209], DOI: 10.1016/J.LWT.2011.02.002 *
SAJILATA M G ET AL: "Resistant Starch - A Review", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, INSTITUTE OF FOOD TECHNOLOGISTS, CHICAGO, IL, US, vol. 5, 1 January 2006 (2006-01-01), pages 1 - 17, XP002504477, ISSN: 1541-4337, DOI: 10.1111/J.1541-4337.2006.TB00076.X *

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