A5065610275- Food composition and properties
- Botanical Research and Chemistry
- Plant and fungal interactions
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Pomegranate: compositions and health benefits
- Cynara cardunculus studies
- Nuts composition and effects
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Agricultural pest management studies
- Genetic and Environmental Crop Studies
- Crop Yield and Soil Fertility
- Weed Control and Herbicide Applications
- Plant Growth Enhancement Techniques
- Allelopathy and phytotoxic interactions
- Wheat and Barley Genetics and Pathology
- Agronomic Practices and Intercropping Systems
- Agricultural Productivity and Crop Improvement
- Botanical Studies and Applications
Research Centre for Cereal and Industrial Crops
2022-2024
Cereal Research Centre
2023-2024
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria
2023
The popularity of adding pulse flours to baked goods is growing rapidly due their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) white lupin flour (
'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C 48 h then mixed ground into flour; B, minced frozen 24 blended flour) flours from parts (bracts, stems, mix), used percentages integration (5, 7.5, 10%), combination re-milled semolina, have been evaluated. The polyphenol contents produced were...
A relevant amount of waste is produced in the canning industry globe artichoke. This study proposes to use flours artichoke (stems and bracts) durum wheat bread-making, replacing re-milled semolina at increasing levels (5, 7.5 10 g/100 g). No had evaluated this type enrichment bread, widespread same area where mostly produced. The replacement a visible effect on flour color, a* reducing b* L*, was reflected color bread crumb. water absorption determined by farinography, dough development...
The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results study to evaluate effects partial substitutions durum wheat semolina 5%, 7.5%, and 10% flour prepare functional breads. physico-chemical properties quality flours, doughs, breads were investigated, as well their storage process up six days after baking. With addition flour, proteins increased, did brown index, while yellow index...
Lupin species provide essential nutrients and bioactive compounds. Within pulses, they have one of the highest contents proteins fibers are among poorest in carbohydrates. The Mediterranean region is an important cradle area origin domestication cultivated white lupin (Lupinus albus L.). In this work, we present characterization 19 landraces collected from several sites southern Italy, characterized by different pedoclimatic conditions. protein electrophoretic patterns, total polyphenols,...
In recent years, the growth of tetraploid Sicilian wheat landraces has been arousing increasing interest. this study, eighteen local genotypes Triticum turgidum subsp. turgidum, belonging to groups 'Bufala', 'Ciciredda', 'Bivona' and 'Paola', two cultivars durum (the old variety 'Bidì', a more 'Simeto') were assessed for characteristics grain bread-making performance their flours doughs, as well quality loaves. The twenty came from field trial conducted during 2018-2019 in south-eastern...
The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results a general recipe development aimed at improving nutritional value bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) thin bran or barley flour were added into re-milled durum wheat to prepare breads. technological quality doughs breads was investigated. general, Farinograph water absorption dough stability increased...
The use of inulin in food is highly appreciated by consumers because its prebiotic effect. In this study, the effects increasing additions (5, 10 and 20%) as a substitute for wheat flour bread production were investigated with regard to physical, technological rheological properties blends. Inulin reduced water-binding capacity from 1.4 g/100 g 0 0.80 20% addition, while there no statistical differences oil-binding capacity. addition also influenced yeast rates, especially samples 5 10%...
Among grain pulses, lupins have recently gained considerable interest for a number of attractive nutritional attributes relating to their high protein and dietary fiber negligible starch contents. The seeds Lupinus albus (cv. Multitalia Luxor, the Modica ecotype); L. luteus Dukat, Mister, Taper); angustifolius Sonet) analyzed in this study were deposited within germplasm collection Research Centre Cereal Industrial Crops Acireale sowed East Sicily 2013/14. collected multielemental micro-...
The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. Eventually, data had great potential be used as part ingredients.
Summary This study aims to improve the nutritional characteristics of durum wheat re‐milled semolina by adding 3%, 7%, 10% and 15% lupin flour ( Lupinus albus L.) (L For protein concentrate (LPC) angustifolius L.). Lupin showed a high content (40.05 g/100 g), which further increased 55.00 g in concentrate. Compared semolina, blends significantly for additions LPC ≥ 3% LF 7%. The lysine score at levels addition or determined an increase manganese iron, while copper zinc 10%. macroelements...
Using plant extracts to replace traditional chemical herbicides plays an essential role in sustainable agriculture. The present work evaluated the quality of durum wheat cv Valbelice two years (2014 and 2016) using aqueous sumac (