Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

Maria G. Vernaza, Eliza Biasutti, Marcio Schmiele, Leandra Z. Jaekel, Andre Bannwart, Yoon K. Chang

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

35 Citas (Scopus)

Resumen

Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant starch (RS) and distilled monoglyceride was evaluated through a central composite rotational design. A press extruder was used to produce the pasta. Water absorption index showed statistical difference between the WF and DWS indicating that proteins present in each samples were different. Pasta samples obtained with the WF presented a shorter cooking time and less solid loss than those obtained with DWS. Increase in volume and weight gain was similar for both samples. Instrumental texture responses showed that pasta made from DWS had higher values for firmness and springiness and lower for adhesiveness when compare to WF pastas. Nevertheless, pasta made from both samples showed similar behaviours of final RS contents of 4% after cooking. Therefore, they could be considered as a source of fibres according to the Brazilian Laws (3g dietary fibre/100g product).

Idioma originalInglés
Páginas (desde-hasta)1302-1312
Número de páginas11
PublicaciónInternational Journal of Food Science and Technology
Volumen47
N.º6
DOI
EstadoPublicada - jun. 2012
Publicado de forma externa

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