ArticleFoods (Basel, Switzerland)2022
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 30 citations in OpenAlex.
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Techno-Functional Properties and Applications of Inulin in Food Systems.Gels (Basel, Switzerland) · 2025Review
- Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars.Journal of the science of food and agriculture · 2025Article
- Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use ofAntioxidants (Basel, Switzerland) · 2025Article
- Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Antioxidants (Basel, Switzerland) · 2025Article
- Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta.Foods (Basel, Switzerland) · 2024Article
- Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.Foods (Basel, Switzerland) · 2024Article
- Globe Artichoke (Foods (Basel, Switzerland) · 2024Review
- Bioaccessibility and Bioavailability of Diet Polyphenols and Their Modulation of Gut Microbiota.International journal of molecular sciences · 2023Review
- Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.Plants (Basel, Switzerland) · 2022Article
- Valorization of Food Processing By-Products.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37-3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44-12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce
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