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Author

G. R. Caponio

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Open access Sep 2026

Arabinoxylan-enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks.

BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by-products. In this study, an AX-enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0-25...

Vittoria Latrofa, A. Kaleda, C. Porfido et al. · 0 citations
Open access Sep 2026

Rheological Optimization of Reduced-Sugar Ice Cream Enriched with Inulin and Carob Flour

Sugar reduction is technologically challenging in ice cream because sugars contribute not only to sweetness but also to rheological properties. A D-optimal mixture design was applied to optimize the formulation of reduced-sugar ice cream using inulin and carob flour as functional ingredients. The effects of sucrose, de...

Teresa Stefania Dell'Endice, G. R. Caponio, A. Giudetti et al. · 0 citations

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