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A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.

Andean lupin (Lupinus mutabilis) seeds are appreciated for their high protein and lipid contents and have potential applications as ingredients in food, cosmetic, and pharmaceutical industries. Nevertheless, the information about the seed composition (especially in lipophilic antioxidants) of ecotypes from distinct cropping areas is currently limited. Thus, the aim of the present research was to assess the morphological characteristics, chemical composition, tocopherol and carotenoid contents of the seeds of 33 Andean lupin ecotypes from different Peruvian regions, along with three L. albus, one L. angustifolius and one L. luteus controls. Significant differences were noted among the Andean ecotypes for all analyzed features. The protein, lipid and ash contents were 32.0-46.9, 13.6-18.6 and 2.7-4.4 g/100 g dry matter (DM), respectively. The seeds were rich in tocopherols (172.1-249.8 mg/kg DM; γ-tocopherol was 98% of total tocols) and low in carotenoids (0.69-2.89 mg/kg DM). Debittering increased the tocopherol content (227.0-378.2 mg/kg DM), probably because of the soluble components loss, although the carotenoid concentration remained unchanged. The Andean lupins had higher protein, lipid and tocopherol contents than L. albus and L. angustifolius; the L. luteus values were within the L. mutabilis range. These results suggest that L. mutabilis harbors nutritional characteristics that are well suited to modern food trends.

Aim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.

Einkorn (Triticum monococcum L. subsp. monococcum, 2n = 2× = 14, AmAm) is a diploid wheat whose cultivation was widespread in the Mediterranean and European area till the Bronze Age, before it was replaced by the more productive durum and bread wheats. Although scarcely cultivated nowadays, it has gained renewed interest due to its relevant nutritional properties and as source of genetic diversity for crop breeding. However, the molecular basis of many traits of interest in einkorn remain still unknown. A panel of 160 einkorn landraces, from different parts of the distribution area, was characterized for several phenotypic traits related to morphology, phenology, quality, and yield for 4 years in two locations. An approach based on co-linearity with the A genome of bread wheat, supported also by that with Triticum urartu genome, was exploited to perform association mapping, even without an einkorn anchored genome. The association mapping approach uncovered numerous marker-trait associations; for 37 of these, a physical position was inferred by homology with the bread wheat genome. Moreover, numerous associated regions were also assigned to the available T. monococcum contigs. Among the intervals detected in this work, three overlapped with regions previously described as involved in the same trait, while four other regions were localized in proximity of loci previously described and presumably refer to the same gene/QTL. The remaining associated regions identified in this work could represent a novel and useful starting point for breeding approaches to improve the investigated traits in this neglected species.

Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or microencapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates.

Hulled wheats (emmer, einkorn, and spelt) have low yields but are suitable for organic and low-input agriculture under marginal or high-stress conditions. However, data on the composition of hulled wheats, often also called ‘ancient wheats’ is still scarce, especially on bioactive components such as vitamins. This chapter shows that einkorn, emmer and spelt have some nutritional benefits compared to modern durum or common wheat varieties. Hulled wheats have superior properties in constituents such as protein, some minerals (e.g. calcium) and carotenoids (e.g. lutein). Einkorn might be an alternative for people suffering from wheat sensitivities due to improved gliadin digestibility and low abundance of amylase-trypsin inhibitors. A significant disadvantage is the lower content of total dietary fibres. The genetic diversity of hulled wheats can be used for breeding e.g. for Zn biofortification or reducing immunogenic potential.

The authors analyse the evolution of citizens’ living standards in the European Union (EU), considering the EU as a single country. Average living standards have improved considerably as the European integration process has unfolded. EU28 income inequality has steadily declined, mostly as a result of the macroeconomic convergence of new EU-accession countries. EU15 income inequality fell steadily until the mid-1980s, but picked up again during the economic turmoil following the Great Recession, largely reflecting the divergence between periphery and core countries in the Euro Area. Using a common EU standard reveals more progress in terms of poverty reduction. It also shows that the patterns of income convergence across member states differ across categories of residents, thus calling for a more careful consideration of the personal and national dimensions of EU policies.

Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test ( p

Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of processing (water debittering, extrusion, and spray-drying) on chemical composition, heat damage and in vitro protein digestibility in Andean lupin. Findings: The processing treatment modified all the parameters while the genotype showed limited effect. The untreated lupins had high protein and lipid content (47.4 and 16.2 g/100 g dry matter). The extruded products showed higher protein content (55.7 g/100 g) and digestibility (68.1%) than the untreated lupins, along with limited heat damage (8.7 mg furosine/100 g protein). Spray-drying led to the lowest protein content (31.8 g/100 g) and, when maltodextrin was used, the highest heat damage (54.1 ± 20.7 mg furosine/100 g protein; 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg), but also to the maximum protein digestibility (72.8%–74.0%). Conclusions: The chemical composition of Andean lupin was improved by the technological treatments (debittering, extrusion, and spray-drying) applied. Processing enhanced nutritional value and digestibility, without inducing relevant heat damage. Significance and novelty: Extrusion and spray-drying improve the in vitro protein digestibility of Andean lupin flour causing limited heat damage. © 2020 Cereals & Grains Association

The status of Triticum boeoticum subsp. aegilopoides (Link) Schiem. is somehow confusing, suggesting a need to verify whether this subspecies is a truly wild or a feral form. After reviewing some rather inaccessible older literature, a half-diallel of three pure einkorn lines (truly wild, domesticated and aegilopoides) was performed. The F2 and F3 analyses of brittleness and microscope-based studies of the abscission scars on rachis fragments were combined with extant genome maps. Two QTL segregated in the cross domesticated × wild (one on chromosome 4 and one on chromosome 7), but only one segregated in the cross feral × wild (same as before on chromosome 7), indicating that the feral form carried a wild (or equivalent) allele. Within the cross domesticated × feral, quantitative segregation occurred and could be caused by some neat abscission scars, but without the typical ‘fish-mouth-like’ appearance of the truly wild form. We suggest that aegilopoides and domesticated einkorn emerged in patches of semi-brittle mutants in the Karacadag Mountains and were collected and maintained by humans. When agriculture moved from South-East Turkey into Western Turkey and later into the Balkans, aegilopoides became the feral form we know today, characterized by a semi-brittle rachis that makes it less wild compared to the truly wild Triticum boeoticum subsp. thaoudar (Reut. ex Hausskn.) Grossh.

A high‐resolution consensus linkage map of Triticum monococcum was assembled from two separate maps involving domesticated, feral and wild einkorn wheat accessions. The genotyping‐by‐sequencing (GBS) approach based on DArTseq markers yielded overstretched maps. Deleting all markers with missing data and then converting dubious singletons to missing data produced two maps of about 1,380 cM, close to the published genome size. The consensus map spanned 1,562 cM, had one bin mapped every 0.92 cM and showed only one gap > 10 cM. Chromosome length varied between 151 cM (chromosome 4) and 270 cM (chromosome 7). The consensus map was compared to other A‐genome maps, and the sequences of genetically mapped DArTseq were used to anchor contigs of the T. monococcum, T. urartu and T. aestivum draft genomes based on sequence homology to assess colinearity and to assign mapped markers to the seven chromosomes of the bread wheat A‐genome. Finally, an in silico functional characterization of the sequences was performed. This high‐resolution map will facilitate QTL and association analysis and assist the genome assembly of the einkorn genome.

To assess the effect of enriching wheat cookies with einkorn on pasting properties, physico-chemical characteristics, bioactive components and in vitro starch digestion, five types of cookies with different whole meal einkorn flour content (0%, 30%, 50%, 70% and 100%) were prepared. The cookies with einkorn had larger diameter and were thinner than those with only bread wheat flour. The amount of ash, protein, total polyphenols, antioxidant activity, total carotenoids, and β-glucans increased, while moisture and pH decreased in einkorn-enriched cookies. The in vitro tests showed that starch digestion of 100% einkorn cookies was similar to 100% bread wheat until 120 min, but was lower at 180 min. These results demonstrate that einkorn-enriched cookies have better physico-chemical and nutritional characteristics than plain bread wheat cookies. Their diffusion could provide the consumers a novel cereal-based product with health promoting characteristics.

The continuous increase of pasta consumption is favoured by the availability of new products, manufactured from non-traditional cereals. Einkorn is a diploid relative of durum and bread wheats, appreciated for its high protein, carotenoid and tocol contents, and for its excellent organoleptic characteristics. Aim of this research was to assess its suitability for pasta production and the quality of its products. The dry einkorn pasta differed from durum wheat pasta for most of the traits, including dimensions, carotenoids content, colour and image analysis parameters. During cooking the pasta from einkorn flours was significantly less firm but had lower cooking losses, probably for a better structure of the gluten matrix. Compression-extrusion tests evidenced, at equal cooking times, significant differences between pasta samples. Among einkorns, ID331 and SAL98-32 showed firmness values similar to durum wheat pasta. Pasta manufacturing led to a significant decrease in lutein and a limited increase in heat damage, but cooking did not induce any further changes. Overall, einkorn pasta had similar technological characteristics but better nutritional value than the control durum wheat pasta.

Whole meal flours from several Triticum subspecies and cropped in two different years were scored for carotenoid content as well as for CIE L *, a * and b * coordinates by a colorimeter and a spectrophotometer, and for colour (R, G, B, I), heterogeneity and texture parameters by image analysis to assess the power of the different approaches to discriminate the groups. The results demonstrate that the colour coordinates L * a * b *, and R, G, B, I are not determined by carotenoid content only. However multivariate approaches considering the absorbance spectra or the carotenoid content along with colour coordinates allowed a good separation of species and, in general, of subspecies. On the contrary, the GLMC image data did not lead to a clear discrimination among species and subspecies.

Recent studies on einkorn wheat, an underutilised relative of durum and bread wheat, demonstrated its outstanding nutritional characteristics and fostered a renewed interest for its cultivation. Einkorn is a disease-resistant and thrifty crop, supplying flour with optimal composition even with minimal agronomic management. To understand the role of nitrogen fertilisation on its composition and nutritional quality, a two-year study comparing five different nitrogen treatments (0 kg/ha, 40 and 80 kg/ha at tillering, 40 and 80 kg/ha at heading) was performed on three einkorn accessions. The two years had similar temperatures but very different rainfall profiles, so the climate had a strong effect on most traits, including thousand kernels weight, Falling number, viscoamylographic parameters, carotenoid and phenolic acid concentration. On the other hand, nitrogen fertilisation improved protein content, SDS sedimentation volume and phenolic acids concentration. Carotenoids synthesis was slightly limited with increasing fertilisation; a similar, but less evident, effect was present for tocols. The results demonstrate that einkorn wheat does not require abundant nitrogen fertilisation to provide flour with good nutritional and technological characteristics.

SUMMARY: Triticum urartu (2n = 2x = 14, subgenome AᵘAᵘ), a wild diploid wheat progenitor, features broad allelic diversity for a number of traits of agronomic relevance. A thorough characterization of the diversity of T. urartu natural accessions may provide wheat breeders with new alleles potentially contributing to wheat improvement. In this study, we performed an extensive genotypic and phenotypic characterization of a world collection of 299 T. urartu ex situ accessions, developing 441 327 single nucleotide polymorphisms and recording trait values for agronomic and quality traits. The collection was highly diverse, with broad variation in phenology and plant architecture traits. Seed features were also varied, and analyses of flour quality reported 18 distinct patterns of glutenins, and carotenoid concentrations and sedimentation volumes in some cases surpassing those of cultivated materials. The genome‐wide molecular markers developed on the collection were used to conduct a genome‐wide association study reporting 25 highly significant quantitative trait nucleotides for the traits under examination, only partially overlapping loci already reported in wheat. Our data show that T. urartu may be considered a valuable allele pool to support the improvement of wheat agronomy and quality.

Einkorn (Triticum monococcum L.) is a diploid wheat whose kernels are rich in proteins, carotenoids, tocols, phenolic acids, and trace minerals. Our research analyzed the physico‐chemical and nutritional characteristics of einkorn cookies prepared from refined flour of two einkorns (ID1395 and Monlis) and one common wheat (Blasco). The traits analyzed were color, size, and surface texture (Image Analysis); inner texture (Bending and Penetration tests); carotenoids and tocols content and composition; furosine, glucosylisomaltol, and hydroxymethylfurfural as heat damage indices (HPLC). Einkorn cookies were thinner, larger, slightly darker, with smoother surface, and higher breaking resistance than the control cookies. Furthermore, they had more carotenoids (5.0 vs. 2.2 mg/kg DM) and showed less heat damage (188.5 vs. 242.4 mg furosine/100 g protein) than common wheat cookies. Room‐temperature storage under dark in sealed plastic containers led to a decrease in lutein (8%–17%) and furosine (20%) and an increase in hardness, especially in einkorn cookies. PRACTICAL APPLICATIONS: To satisfy the ever‐increasing interest of the consumers in foods with better nutritional characteristics, the food industry is continuously exploring new formulations. Einkorn is a very promising candidate because of the outstanding composition of its flour. However, little information is available on sweet‐baked goods from einkorn. Our results clearly demonstrate that this wheat is perfect, from both the technological and the composition aspects, for preparing high nutritional value cookies with better nutraceutical properties than standard bread wheat cookies. Therefore, the food industry can directly use einkorn as an input ingredient for sweet‐baked goods using current production methods.

Einkorn (Triticum monococcum L. subsp. monococcum) is a hulled wheat that, after being the main staple of early farmers for many thousands of years, was replaced by the more productive durum and bread wheat during the Bronze Age. The whole-meal flour is rich in protein, lipids (mostly unsaturated fatty acids), microelements, and antioxidants such as carotenoids and tocols; the refined flour still retains most of the protein and antioxidant compounds. Einkorn is not safe for celiacs, but it might be beneficial for patients with allergies or gluten sensitivity. Although only few genotypes are suitable for bread-making, all show outstanding qualities for the manufacturing of other bakery products. Current trends toward the consumption of fortified and functional foods suggest that this cereal may still play a significant role in human consumption.

We analyse the evolution of EU citizens' living standards, considering the EU as a single country. Average living standards have improved considerably as the European integration process has unfolded. EU28 income inequality has steadily declined, mostly as a result of the macroeconomic convergence of new EU-accession countries. EU15 income inequality fell steadily until the mid-1980s, but picked up again during the economic turmoil following the Great Recession, largely reflecting the divergence between periphery and core countries in the euro area. Using a common EU standard reveals more progress in terms of poverty reduction. It also shows that the patterns of income convergence across member states differ across categories of residents, thus calling for a more careful consideration of the personal and national dimensions of EU policies.

Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.

Carotenoids were recovered from carrot processing waste using sunflower oil. Simplex centroid mixture design was applied for the optimization of wall material formulations (whey protein/maltodextrin/inulin) for the encapsulation of carrot waste extract by freeze drying (FD) and spray drying (SD). The optimal wall materials were pure whey protein , and 71 g/100 g whey protein - 29 g/100 g inulin mixture, respectively, showing total carotenoids of 1.31 and 0.87 mg β-carotene/100 g, encapsulation efficiencies of 63.69 g/100 g and 53.78 g/100 g, and β-carotene bleaching antioxidant capacities of 70.06 and 41.23 μmol TE/100 g. The freeze dried encapsulate showed the best hygroscopicity, oxidative stability and colour properties, while the spray dried encapsulate had the lowest water activity, moisture content and particle size. The morphological properties of the optimal encapsulates were assessed. The techniques and the formulations tested showed a big potential for the preparation of functional food with improved nutritional, colour and bioactive properties.

Aim of the research was to study the influence of grape (Vitis vinifera) pomace powder, a by-product of wine manufacturing, on chemical composition, nutritional properties and physical characteristics of cakes prepared replacing bread wheat flour with 4%, 6%, 8% and 10% grape pomace powder. The addition of growing quantities of grape pomace powder gradually increased ash, lipid, proteins, fibres, free phenolics, anthocyanins and total polyphenol content as well as antioxidant capacity (DPPH, FRAP), while decreased moisture and рН. The main phenolics provided by grape pomace were catechin, gallic acid, quercitin, protocatechuic acid, kaempferol and apigenin. The phenolic acids and flavonoids content increased from 4.1 mg/kg DM (control) to 26.4–60.9 mg/kg DM (cake with 4%–10% grape pomace powder). The colour coordinates L* and a* diminished, while b* augmented. The cake containing 4% grape pomace powder showed the best sensory quality. The addition of grape pomace powder significantly improved the content in free phenolics, highly bioavailable, that are scarce in bread wheat, and thus the nutritional value of cakes without penalising their technological and sensorial attributes. Therefore, grape pomace powder utilisation will give foods with nutritionally enhanced properties; additionally, its utilisation will alleviate the ecological problems connected to its disposal.

This paper contributes to the debate on the design of a centralised fiscal tool absorbing country-specific negative shocks in the euro area. Based on theoretical insights, it identifies the broad characteristics that a shock absorber based on unemployment should have in order to be incentive-compatible and politically feasible. It then derives empirically the combination of activation thresholds, experience rating, eligibility criteria, and benefit generosity which define the systems offering the highest stabilisation for given levels of redistribution, accounting for the large variation in benefit take-up rates across European countries. The analysis suggests that the shock absorber should: i) give rise to macro cross-national transfers, mimicking those that would be generated by a notional euro-wide unemployment benefit scheme of minimal coverage and generosity; ii) be activated by a trigger; and iii) feature partial experience rating. The simulation results, confirmed by robustness checks, show that even systems that do not redistribute resources between countries can have a non-negligible stabilisation impact in the medium run. Low benefit take-up rates in Southern Europe substantially reduce the stabilisation properties and the size of the scheme. (This abstract was borrowed from another version of this item.)

Puffed cereals are widely used in the preparation of breakfast products, snacks and ready-to-eat foods. Puffing leads to deep structural, chemical and nutritional modifications of the grains but the information available about the end-product quality is still scant. Aim of this research was to assess the effect of gun-puffing on several technological characteristics and chemical composition of einkorn and bread wheat kernels. A survey of some commercial puffed cereals was also performed. Bread wheat and einkorn kernels were treated in a lab gun-puffing system of a private food industry under two different processing conditions. The raw and puffed kernels were then assessed for technological (1000 kernel weight, expansion rate, test weight, water uptake, water absorption and solubility index, pasting properties, surface area, colour) and compositional (starch, protein, carotenoid and tocol content) traits. Puffing induced significant changes in most technological and chemical characteristics of einkorn and bread wheat kernels. A drastic loss of carotenoids (on average, −54%), but not of tocols, was observed. While bread wheat and einkorn differed for several traits, the two puffing treatments generally gave similar results. Most of the technological and compositional properties of commercially-available puffed cereals were species-related.

This paper examines the social welfare bases of the measurement of income inequality among the inhabitants of the world. We develop a general family of global inequality indices which encompasses different concepts of global equity, from the cosmopolitan to the nationalist view. The analysis also provides an interpretation of the EU-wide inequality measures adopted in European statistics.

The increasing interest of consumers for foods with enhanced nutritional characteristics has spurred the industry to look for unconventional raw materials and novel products. Aim of this research was to evaluate pasta prepared from different T. monococcum flours and mixtures: refined flour (EF), refined flour from pregerminated kernels (EPG), whole meal flour from decorticated kernels (EDK), refined flour plus egg albumen (EA) and refined flour plus whole egg (EW); pasta from durum wheat semolina (DS) was the control. Pasta colour was not modified by the addition of egg white or pregerminated flour, while decorticated flour decreased brightness and whole egg increased brightness and yellow component. All einkorn samples showed higher protein and carotenoid content, and lower heat damage than DS. The EDK pasta had more carotenoid, lipid and furosine than EF pasta; EPG instead had slightly less proteins, more reducing sugars and higher heat damage. The addition of egg products increased protein content and, for whole egg, lipids and carotenoids concentration, while maintaining within acceptable levels the heat damage. All einkorn pastas had good cooking characteristics; compared to whole egg, the albumen gave an optimal texture pasta, while delivering a cholesterol-free product with low lipid content.

The original version of this article was revised: In the original publication of the article, the word “symbol” was mistakenly added to the article title.