|| Print ||
TECNICA MOLITORIA Vol. 67
754 Past and present insights into animal nutrition: animal & human prospective
M. Tretola - D. Gottardo - M. Ottoboni - V. Caprarulo - C. Giromini - F. Cheli - A. Baldi - V. Dell’Orto - L. Pinotti
Animal-derived foods make important contributions to energy and nutrient intake from most Western diets. The proper nutrition of farm animals is a key component of a successful production system. An understanding of the farm animal’s digestive process and basic nutrition is required for effective feeding and management. Thus, the approach to animal nutrition is changing: feed must be considered not only in terms of its nutritional properties, but also in terms of its ability to promote animal health (animal prospective) and in designing nutritious food for humans (human prospective). The present research has yielded knowledge on how food of animal origin can be tailored to specific requirements and needs of human’s diet. These research areas are of large strategic importance for the ability of the livestock and food industry to develop novel, competitive, health-promoting products.
766 High-amylose gluten-free cookies: starch digestibility and sensory evaluation
G. Giuberti - P. Fortunati - A. Gallo
Experimental gluten-free (GF) dry cookies were formulated with a normal amylose GF corn flour mix (NAM) and increasing levels of high amylose maize starch flour (HAM) represented by substitution ratio of 0, 25 and 50% on a total flour basis. Dietary fibre, total starch and amylose contents increased (P<0.05) when the level of HAM increased in the recipe. Both resistant starch and slowly digestible starch increased (P<0.05), whereas rapidly digestible starch decreased (P<0.05) by increasing HAM. Lower predicted glycemic index (up to minus 35%; P<0.05) was recorded when HAM increased in the composite. No differences were reported in the sensory profile and in the overall acceptability of dry GF cookies. Present findings suggest that the partial substitution of NAM with HAM contributed to formulate GF cookies with slowly digestible starch properties without affecting overall sensory attributes.
776 CONFERENCE REPORT
782 CEREALS & OILSEEDS
800 LABELLING & PACKAGING
818 CLASSIFIEC ADS
821 COMPANY ADDRESSES
822 ADVERTISER INDEX