In vitro dialyzability of essential minerals from white and whole grain pasta

VIGNOLA, MARÍA BELÉN; BUSTOS, MARIELA CECILIA; PÉREZ, GABRIELA TERESA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2018 vol. 265 p. 128 - 134

0308-8146

The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white andwhole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with differentmineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill(WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to studystarch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of mineralsthan FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineralcomposition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grainpasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These resultscan also be useful for developing wheat-based products rich in the desired minerals.