{"id":16367,"date":"2015-07-29T22:57:29","date_gmt":"2015-07-29T20:57:29","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=16367"},"modified":"2022-04-07T11:05:04","modified_gmt":"2022-04-07T09:05:04","slug":"creen-un-superespagueti-de-pasta-enriquida","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/creen-un-superespagueti-de-pasta-enriquida","title":{"rendered":"Creen un superespagueti de pasta enriquida"},"content":{"rendered":"

Cient\u00edfics de la Universitat de Granada (UGR) i del Centre Tecnol\u00f2gic de Recerca i Desenvolupament de l’Aliment Funcional (CIDAF), en col\u00b7laboraci\u00f3 amb dues universitats italianes, han desenvolupat un superespagueti de pasta enriquida, elaborada amb farines funcionals, que cont\u00e9 m\u00e9s fibra i prote\u00efnes que la pasta normal i ajuda a reduir el risc de malalties cardiovasculars.<\/p>\n

Els investigadors, que han publicat part dels resultats d’aquesta investigaci\u00f3 a la revista Food Research International<\/em>, han demostrat com noves tecnologies netes (l’anomenada “classificaci\u00f3 per aire”) permeten obtenir farines funcionals utilitzant el gra de cereal sencer, evitant la formaci\u00f3 de subproductes de rebuig en el proc\u00e9s de m\u00f2lta.<\/p>\n

Com explica Ana Maria G\u00f3mez Caravaca, investigadora principal del projecte, el proc\u00e9s de classificaci\u00f3 per aire permet dividir el producte de la m\u00f2lta en diferents fraccions (fraccions gruixudes i fraccions fines) mitjan\u00e7ant un procediment f\u00edsic que no altera les propietats de les fraccions obtingudes.<\/p>\n

“Aquestes fraccions, per les seves diferents propietats, posseeixen diferents caracter\u00edstiques qu\u00edmiques i seran utilitzades en funci\u00f3 del producte final que es vulgui obtenir. El nostre treball ha demostrat com classificant per aire una farina integral d’ordi \u00e9s possible obtenir dues fraccions, una de les quals est\u00e0 enriquida en compostos antioxidants i fibra soluble (en particular betaglucans) i l’altra cont\u00e9 m\u00e9s prote\u00efnes “, apunta la investigadora de la UGR .<\/p>\n

M\u00e9s antioxidants i fibra soluble<\/strong>
\nAquest estudi, que ha estat realitzat en col\u00b7laboraci\u00f3 amb dues universitats italianes (Universitat de Bolonya i Universitat del Molise) i finan\u00e7at parcialment pel CEI Bi\u00f2tic, tamb\u00e9 ha donat lloc a la formulaci\u00f3 d’espaguetis usant la fracci\u00f3 gruixuda. Els resultats\u00a0 han demostrat que la fracci\u00f3 utilitzada en la formulaci\u00f3 dels espaguetis permet enriquir el producte final tant en compostos antioxidants derivats de la catequina com de fibra soluble (betaglucans).<\/p>\n

“En comparar el producte final obtingut amb els productes ja presents al mercat, observem que el nostre espagueti resultava ser particularment ric en betaglucans. La quantitat de betaglucans presents en els espaguetis funcionals produ\u00efts arribava als requisits de la Food and Drug Administration (FDA) americana per poder etiquetar la pasta com “bona font de fibra” i que “pot reduir el risc de malalties cardiovasculars”.<\/p>\n

No en va, a causa de la novetat tecnol\u00f2gica d’aquest nou producte, la Societat Qu\u00edmica Americana (ACS) ha dedicat un article a la seva p\u00e0gina web definint el producte formulat com “superespaguetis” (vegeu-ho a: http:\/\/sl.ugr.es\/08rb<\/a>).<\/p>\n

La professora G\u00f3mez Caravaca apunta que els resultats assolits fins al moment han perm\u00e8s a dues empreses italianes desenvolupar una nova l\u00ednia de pasta utilitzant les fraccions gruixudes d’ordi obtingudes mitjan\u00e7ant classificaci\u00f3 per aire.<\/p>\n

“Els productes formulats permeten, amb una sola dosi (un plat de pasta), arribar al 70% de la dosi de betaglucans aconsellada per l’Autoritat Europea per a la Seguretat dels Aliments (EFSA, per les sigles en angl\u00e8s)”, assenyala la investigadora de la UGR.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Cient\u00edfics de la Universitat de Granada (UGR) i del Centre Tecnol\u00f2gic de Recerca i Desenvolupament de l’Aliment Funcional (CIDAF), en col\u00b7laboraci\u00f3 amb dues universitats italianes, han desenvolupat un superespagueti de pasta enriquida, elaborada amb farines funcionals, que cont\u00e9 m\u00e9s fibra i prote\u00efnes que la pasta normal i ajuda a reduir el risc de malalties cardiovasculars. […]<\/p>\n","protected":false},"author":1,"featured_media":16368,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692],"tags":[],"coauthors":[],"class_list":["post-16367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nCreen un superespagueti de pasta enriquida<\/title>\n<meta name=\"description\" content=\"Creen un superespagueti de pasta enriquida - Crean un superespagueti de pasta enriquecida\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/ca\/creen-un-superespagueti-de-pasta-enriquida\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Creen un superespagueti de pasta enriquida\" \/>\n<meta property=\"og:description\" content=\"Creen un superespagueti de pasta enriquida - 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