Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma
| dc.contributor.author | Vurro, Francesca | |
| dc.contributor.author | Santamaria, Maria | |
| dc.contributor.author | Summo, Carmine | |
| dc.contributor.author | Pasqualone, Antonella | |
| dc.contributor.author | Rosell, Cristina M | |
| dc.date.accessioned | 2025-04-04T14:16:41Z | |
| dc.date.available | 2025-04-04T14:16:41Z | |
| dc.date.issued | 2024-11-26 | |
| dc.date.submitted | 2025-04-04T01:12:40Z | en_US |
| dc.description.abstract | Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semolina/pea flour (S3) in improving the nutritional quality, antioxidant compounds, in vitro digestibility and aroma of traditional durum wheat focaccia. Six focaccias were prepared: three with 40 % of S1, S2 and S3, and three with the corresponding amount of unfermented flours. Pea sourdough increased the content of phenolic compounds (8.82 ± 0.12 mg GAE/g d.m. in focaccia with 40 % pea flour and 4.92 ± 0.41 mg GAE/g d.m. in unfermented semolina focaccia), and consequently increased the antioxidant activity. Focaccias with pea flour or pea sourdough were “source of protein” and “high fiber”, according to UE Reg. 1924/2006. Pea sourdough slowed down starch in vitro digestibility while enhancing protein digestibility and leading to a more complex volatile profile, with increased content of aldehydes, alcohols and Maillard reaction compounds. | |
| dc.identifier.doi | 10.1016/j.jff.2024.106607 | |
| dc.identifier.uri | http://hdl.handle.net/1993/38979 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier | |
| dc.subject | Flat bread | |
| dc.subject | Fermentation | |
| dc.subject | Legume flour | |
| dc.subject | Antioxidants | |
| dc.subject | In vitro digestion | |
| dc.subject | Odorants | |
| dc.title | Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma | |
| dc.type | research article | |
| local.author.affiliation | Faculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences | |
| oaire.citation.startPage | 106607 | |
| oaire.citation.title | Journal of Functional Foods | |
| oaire.citation.volume | 123 |