EFFECT OF INULIN DP ON QUALITY CHARACTERISTICS OF FUNCTIONAL WHOLE-MEAL SPAGHETTI OF DURUM WHEAT OLD VARIETIES

Objective The aim of this work was to evaluate the effects of the addition of inulin with different polymerization degrees (DP) on the quality and sensory properties of whole-meal spaghetti using old varieties of durum wheat. Methods Four whole-meal flour of durum wheat ("Russello", "Senatore Cappelli", "Margherito" and "Timilia") compared to a commercial control were used for the production of fortified spaghetti with chicory inulin (CHI-DP about 20 fructose units) and cardoon inulin (CRI-DP about 80 fructose units), at 2 and 4% of substitution (w/w). On fresh and dry pastas, color, sensory attributes, cooking quality, loss of inulin (HPAEC-PAD, Thermofisher) were performed. Results In dry cooked spaghetti ANOVA showed that the cultivar influenced mainly the firmness, elasticity, fibrous, odor, taste and overall quality score (OQS). The inulin DP influenced significantly all the studied traits except firmness and bulkiness, while its substitution influenced all the traits. Out of cultivar, all the scores resulted higher than the threshold of acceptability, the taste resulted more palatable using CRI at 4%. The cvs Russello and Senatore Cappelli, with 4% CRI, obtained the highest OQS, good swelling index and water absorption, and lower OCT. "Margherito" gave the highest inulin losses after cooking. Conclusions Russello and Senatore Cappelli with 4% of CRI gave very interesting results and with a normal ratio of 100 g of pasta/die, it is possible to cover the 100% of the RDA for fructans; this value is enhanced if we consider the nutraceutical effect of the whole-grains used.