The influence of inulin addition on nutritional composition of spelt pasta

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1 The influence of inulin addition on nutritional composition of spelt pasta Jelena Perović* 1, Jovana Kojić 1, Jelena Krulj 1, Jelena Filipović 1, Marija Bodroža Solarov 1 1. University of Novi Sad, Institute of food technology, Bul. Cara Lazara 1, Novi Sad, Serbia 1

2 Relevance of the Thesis Spelt (Triticum aestivum ssp. spelta L) is a subspecies of an ordinary, soft wheat and is often used for production of different food products such as pasta production. Pasta is excellent choice for incorporating some nutrient components, and therefore inulin can be used due to its ability to function as a fat or sugar replacer. Both spelt and inulin have excellent nutritional and medical characteristics, functional properties and technological importance. According to accepted experimental plan, it was investigated the effect of addition of inulin (5 g/100 g of sample and 10 g/100 g of sample) on the nutritional quality of spelt pasta. By consuming 200 g of integral pasta with 10% of inulin, 21,6 g of dietary fibers is took in, fulfilling the daily intake of dietary fibers recommended by nutritionists and the world healthcare organizations (WHO). Based on obtained results it can be concluded that nutritive composition of spelt pasta is dependent on inulin content, and maximum dietary fibers and indigestible carbohydrates content measured in pasta with 10% of inulin. The amount of digestible carbohydrates decreases and the content of non-digestible carbohydrates increases by adding inulin. By increasing the content of inulin, the energy value of the spelt pasta was reduced. Inulin incorporated in pasta is a potential solution for increasing the necessary level of dietary fibers. Spelt pasta with the addition of inulin is a new functional product with changed nutritive composition in order to improve human health. Jerusalem artichoke Spelt (Triticum aestivum ssp. spelta L) 2

3 % d.m. Main Results Content of dietary fibers (% d.m.) Reduction of digestible carbohydrates (%) Fiber content increasing in pasta (%) Amount of inulin Contents of indigestible carbohydrate (g) in 100 g of pasta Energy value (kj) Amount of inulin Protein Starch Cellulose Total sugar Lipids Inulin content Nutritional composition of different spelt pasta with inulin Energy value of different spelt past The chemical composition of different spelt pasta with inulin By consuming 100 g of this pasta, 8,21-10,81 g of dietary fiber is added per day into the diet, while by consuming 200 g of integral pasta with 10% of inulin, 21,6 g of dietary fiber is took in, fulfilling the daily intake of dietary fibers recommended by nutritionists and the world healthcare organizations (WHO 2003). 3

4 Impact and Prospectum Based on the presented data it can be concluded that nutritive composition of spelt pasta is dependent on inulin content. Maximum dietary fibers and indigestible carbohydrates content were measured in pasta with 10% of inulin. The amount of digestible carbohydrates decreases and the content of non-digestible carbohydrates increases by adding inulin. The energy value of the spelt pasta is lower caused by increasing the content of the added inulin. Inulin incorporated in pasta is a potential solution for increasing the level of dietary fibers that need to be taken in order to improve human health. Spelt pasta with the addition of inulin is a potential new functional product with changed nutritive composition. 2% 3% 8% 69% 15% 3% Protein (g) Fat (g) Carbohydrates (g) Cellulose (g) Total sugar (g) Dietary fibers (g) The nutritive value of the product calculated to 100 g of the spelt pasta with inulin Spelt pasta with inulin 4

5 Thank You Get in Touch Jelena Perović Boul. Cara Lazara 1, Novi Sad, Serbia

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