Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta.

ABSTRACT: Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional properties of wholegrain einkorn pasta through cooking and simulated gastrointestinal digestion, comparing it with conventional Triticum durum wheat pasta. While sharing similar macronutrient profiles, einkorn pasta demonstrated higher retention of key compounds including phenolics, tocopherols, and phytosterols throughout cooking and in vitro digestion. Notable findings include enhanced prebiotic activity specifically targeting bifidobacteria populations and preserved antioxidant capacity despite thermal processing. These results demonstrat

SUBMITTER: Mercatante D 

PROVIDER: S-EPMC11817464 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature