luisa falasca - Academia.edu (original) (raw)

Papers by luisa falasca

Research paper thumbnail of Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality

International Journal of Food Science & Technology

SummaryDurum wheat semolina was replaced with 15% of freeze‐dried leaves of spinach, chicory, or ... more SummaryDurum wheat semolina was replaced with 15% of freeze‐dried leaves of spinach, chicory, or chard to obtain pasta samples enriched with vegetables. Samples were evaluated for chemical composition, tocol and carotenoid content, texture, cooking, and sensorial quality. All developed pasta samples can be claimed as a “source or high source of fibres” (from 4.5 to 6/100 g) and as a “source of vitamin E and vitamin A”. A slight increase in cooking loss and a decrease of optimal cooking time was found as to semolina control sample. Spinach and chard pastas reported similar values to semolina pasta for water absorption (120%–130%), swelling index (about 1.7), and firmness (680 and 610 g, respectively) and an excellent sensorial quality. Even with a lower technological quality, chicory pasta resulted in good acceptability. Partial replacement of wheat semolina with vegetables showed the possibility of producing pasta with an improved nutritional value and good technological features.

Research paper thumbnail of High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

International Journal of Food Science & Technology

Research paper thumbnail of Nutritional Evaluation of Fresh and Dried Goji Berries Cultivated in Italy

Italian Journal of Food Science, 2017

The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The... more The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The obtained data confirm goji berries as a source of nutritional and healthy components, such as vitamin E, minerals and fibre. Taking into account the Recommended Daily Allowance (RDA) for minerals and vitamins established by the Commission of the European Communities, Goji berries provide significant amounts of dietary fibre and zeaxanthin and can be declared on the label as a potential source of vitamins E and C. Moreover, dried goji berries can be declared as a source of K, P, Cu, Fe Mn, Zn.

Research paper thumbnail of Milling and rheological properties of high amylose wheat

Journal of Cereal Science, 2021

Research paper thumbnail of Nutritional and Technological Quality of High Protein Pasta

Foods

Pasta has an important role in human nutrition for its high content of complex carbohydrates and ... more Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed imp...

Research paper thumbnail of Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Plant Foods for Human Nutrition

Research paper thumbnail of Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2018

Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs... more Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs often in wheat grain and is frequently associated with significant levels of its modified form DON-3-glucoside (DON-3-Glc). Ozone (O) is a powerful disinfectant and oxidant, classified as GRAS (Generally Recognised As Safe), that reacts easily with specific compounds including the mycotoxins aflatoxins, ochratoxin A, trichothecenes and zearalenone. It degrades DON in aqueous solution and can be effective for decontamination of grain. This study reports the efficacy of gaseous ozone treatments in reducing DON, DON-3-Glc, bacteria, fungi and yeasts in naturally contaminated durum wheat. A prototype was used to dispense ozone continuously and homogeneously at different concentrations and exposure time, in 2 kg aliquots of durum wheat. The optimal conditions, which do not affect chemical and rheological parameters of durum wheat, semolina and pasta, were identified (55 g O h for 6 h). The m...

Research paper thumbnail of Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

International Journal of Food Sciences and Nutrition, Dec 1, 2010

The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and fla... more The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The β-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3 mg/100 g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety.

Research paper thumbnail of Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality

In Italy, the sale of raw milk from vending machines has been allowed since 2004. Boiling treatme... more In Italy, the sale of raw milk from vending machines has been allowed since 2004. Boiling treatment before its use is mandatory for the consumer, because the raw milk could be an important source of foodborne pathogens. This study fits into this context with the aim to evaluate the microbiological quality of 30 raw milk samples periodically collected (March 2013 to July 2013) from 3 vending machines located in Molise, a region of southern Italy. Milk samples were stored for 72 h at 4°C and then subjected to different treatments, such as boiling and microwaving, to simulate domestic handling. The results show that all the raw milk samples examined immediately after their collection were affected by high microbial loads, with values very close to or even greater than those acceptable by Italian law. The microbial populations increased during refrigeration, reaching after 72 h values of about 8.0 log cfu/mL for Pseudomonas spp., 6.5 log cfu/mL for yeasts, and up to 4.0 log cfu/mL for Enterobacteriaceae. Boiling treatment, applied after 72 h to refrigerated milk samples, caused complete decontamination, but negatively affected the nutritional quality of the milk, as demonstrated by a drastic reduction of whey proteins. The microwave treatment at 900 W for 75 s produced microbiological decontamination similar to that of boiling, preserving the content in whey proteins of milk. The microbiological characteristics of raw milk observed in this study fully justify the obligation to boil the raw milk from vending machines before consumption. However, this study also showed that domestic boiling causes a drastic reduction in the nutritional value of milk. Microwave treatment could represent a good alternative to boiling, on the condition that the process variables are standardized for safe domestic application.

Research paper thumbnail of Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality

International Journal of Food Science & Technology

SummaryDurum wheat semolina was replaced with 15% of freeze‐dried leaves of spinach, chicory, or ... more SummaryDurum wheat semolina was replaced with 15% of freeze‐dried leaves of spinach, chicory, or chard to obtain pasta samples enriched with vegetables. Samples were evaluated for chemical composition, tocol and carotenoid content, texture, cooking, and sensorial quality. All developed pasta samples can be claimed as a “source or high source of fibres” (from 4.5 to 6/100 g) and as a “source of vitamin E and vitamin A”. A slight increase in cooking loss and a decrease of optimal cooking time was found as to semolina control sample. Spinach and chard pastas reported similar values to semolina pasta for water absorption (120%–130%), swelling index (about 1.7), and firmness (680 and 610 g, respectively) and an excellent sensorial quality. Even with a lower technological quality, chicory pasta resulted in good acceptability. Partial replacement of wheat semolina with vegetables showed the possibility of producing pasta with an improved nutritional value and good technological features.

Research paper thumbnail of High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta

International Journal of Food Science & Technology

Research paper thumbnail of Nutritional Evaluation of Fresh and Dried Goji Berries Cultivated in Italy

Italian Journal of Food Science, 2017

The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The... more The nutritional profile of fresh and dried goji berries cultivated in Italy was investigated. The obtained data confirm goji berries as a source of nutritional and healthy components, such as vitamin E, minerals and fibre. Taking into account the Recommended Daily Allowance (RDA) for minerals and vitamins established by the Commission of the European Communities, Goji berries provide significant amounts of dietary fibre and zeaxanthin and can be declared on the label as a potential source of vitamins E and C. Moreover, dried goji berries can be declared as a source of K, P, Cu, Fe Mn, Zn.

Research paper thumbnail of Milling and rheological properties of high amylose wheat

Journal of Cereal Science, 2021

Research paper thumbnail of Nutritional and Technological Quality of High Protein Pasta

Foods

Pasta has an important role in human nutrition for its high content of complex carbohydrates and ... more Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed imp...

Research paper thumbnail of Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Plant Foods for Human Nutrition

Research paper thumbnail of Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2018

Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs... more Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs often in wheat grain and is frequently associated with significant levels of its modified form DON-3-glucoside (DON-3-Glc). Ozone (O) is a powerful disinfectant and oxidant, classified as GRAS (Generally Recognised As Safe), that reacts easily with specific compounds including the mycotoxins aflatoxins, ochratoxin A, trichothecenes and zearalenone. It degrades DON in aqueous solution and can be effective for decontamination of grain. This study reports the efficacy of gaseous ozone treatments in reducing DON, DON-3-Glc, bacteria, fungi and yeasts in naturally contaminated durum wheat. A prototype was used to dispense ozone continuously and homogeneously at different concentrations and exposure time, in 2 kg aliquots of durum wheat. The optimal conditions, which do not affect chemical and rheological parameters of durum wheat, semolina and pasta, were identified (55 g O h for 6 h). The m...

Research paper thumbnail of Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

International Journal of Food Sciences and Nutrition, Dec 1, 2010

The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and fla... more The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The β-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3 mg/100 g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety.

Research paper thumbnail of Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality

In Italy, the sale of raw milk from vending machines has been allowed since 2004. Boiling treatme... more In Italy, the sale of raw milk from vending machines has been allowed since 2004. Boiling treatment before its use is mandatory for the consumer, because the raw milk could be an important source of foodborne pathogens. This study fits into this context with the aim to evaluate the microbiological quality of 30 raw milk samples periodically collected (March 2013 to July 2013) from 3 vending machines located in Molise, a region of southern Italy. Milk samples were stored for 72 h at 4°C and then subjected to different treatments, such as boiling and microwaving, to simulate domestic handling. The results show that all the raw milk samples examined immediately after their collection were affected by high microbial loads, with values very close to or even greater than those acceptable by Italian law. The microbial populations increased during refrigeration, reaching after 72 h values of about 8.0 log cfu/mL for Pseudomonas spp., 6.5 log cfu/mL for yeasts, and up to 4.0 log cfu/mL for Enterobacteriaceae. Boiling treatment, applied after 72 h to refrigerated milk samples, caused complete decontamination, but negatively affected the nutritional quality of the milk, as demonstrated by a drastic reduction of whey proteins. The microwave treatment at 900 W for 75 s produced microbiological decontamination similar to that of boiling, preserving the content in whey proteins of milk. The microbiological characteristics of raw milk observed in this study fully justify the obligation to boil the raw milk from vending machines before consumption. However, this study also showed that domestic boiling causes a drastic reduction in the nutritional value of milk. Microwave treatment could represent a good alternative to boiling, on the condition that the process variables are standardized for safe domestic application.