ArticleMolecules (Basel, Switzerland)2022
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics.Foods (Basel, Switzerland) · 2026Article
- Modulation of Glycemic Control byFoods (Basel, Switzerland) · 2026Article
- In-vitro investigation of antidiabetic and antioxidants properties of major prebiotics and plant based dietary fibers.Journal of diabetes and metabolic disorders · 2025Article
- Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.Foods (Basel, Switzerland) · 2024Article
- Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia-TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced less the other sensory attributes: adhesiveness, color, odor, taste, and Over Quality Score for both landraces. The cooking quality was linked mainly to the landrace used, due to the very different gluten matrix of CAP and TIM. IC and IT showed promising α-Amy inhibitory activity with comparable IC
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