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  • Title: Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.
    Author: Di Nardo V, De Arcangelis E, Messia MC, Ruggeri S, Marconi E.
    Journal: Foods; 2023 Jun 30; 12(13):. PubMed ID: 37444312.
    Abstract:
    Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical-nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.
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