Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

被引:189
作者
Aravind, Nisha [1 ,2 ]
Sissons, Mike [1 ]
Egan, Narelle [1 ]
Fellows, Christopher [2 ]
机构
[1] Tamworth Agr Inst, NSW Dept Ind & Investment, Calala, NSW 2340, Australia
[2] Univ New England, Sch Sci & Technol, Armidale, NSW 2351, Australia
关键词
Pasta; Durum; Fibre; Antioxidants; Microscopy; Functional food; Starch digestion; ANTIOXIDANT ACTIVITY; DRYING TEMPERATURE; COOKING QUALITY; PASTA STRUCTURE; BRAN; STARCH; EXTRACTION; IMPACT; PROTEIN; FLOUR;
D O I
10.1016/j.foodchem.2011.07.042
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Insoluble fibres are important in human health and disease prevention and can be incorporated into food. High fibre pasta prepared with bran is typically inferior quality compared to durum pasta. This study compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) dried at high temperature. Pasta was evaluated for cooking properties, texture, sensory, fibre content, antioxidant status (AO) and in vitro starch digestibility to determine the dose producing acceptable quality. Pollard at 10% substitution had minimal impact on quality with higher AO and fibre. Above 30%, pasta had undesirable colour, sensory properties and higher starch digestion. Although bran substituted pasta had undesirable sensory and technological properties, especially at 30% incorporation, it does provide more dietary fibre and antioxidants than regular pasta and does not affect starch digestibility. Interestingly, a significant amount of AO was retained in the cooked pasta. The study illustrates the value of structural analysis to explain observed technological properties of the product with fibre inclusion. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:299 / 309
页数:11
相关论文
共 52 条
[1]  
AACC International, 2010, APPR METH AN, V11th
[2]  
*AOAC AM ASS AN CH, 2001, DIET FIB CONT SUPPL
[3]   Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? [J].
Aravind, Nisha ;
Sissons, Mike ;
Fellows, Christopher .
FOOD CHEMISTRY, 2011, 124 (03) :816-821
[4]   Extraction and characterization of antioxidant from cocoa by-products [J].
Azizah, AH ;
Ruslawati, NMN ;
Tee, TS .
FOOD CHEMISTRY, 1999, 64 (02) :199-202
[5]   CHEMISTRY AND ORGANIZATION OF ALEURONE CELL-WALL COMPONENTS FROM WHEAT AND BARLEY [J].
BACIC, A ;
STONE, BA .
AUSTRALIAN JOURNAL OF PLANT PHYSIOLOGY, 1981, 8 (4-5) :475-495
[6]   Influence of drying temperature on the spaghetti cooking quality [J].
Baiano, A. ;
Del Nobile, M. A. .
JOURNAL OF FOOD ENGINEERING, 2006, 76 (03) :341-347
[7]   Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti [J].
Basman, Arzu ;
Koksel, Hamit ;
Atli, Ayhan .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (04) :547-551
[8]   Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions [J].
Beta, T ;
Nam, S ;
Dexter, JE ;
Sapirstein, HD .
CEREAL CHEMISTRY, 2005, 82 (04) :390-393
[9]   Durum wheat lipoxygenase activity and other quality parameters that affect pasta color [J].
Borrelli, GM ;
Troccoli, A ;
Di Fonzo, N ;
Fares, C .
CEREAL CHEMISTRY, 1999, 76 (03) :335-340
[10]   Effects of modified processing conditions on oxidative properties of semolina dough and pasta [J].
Borrelli, GM ;
De Leonardis, AM ;
Fares, C ;
Platani, C ;
Di Fonzo, N .
CEREAL CHEMISTRY, 2003, 80 (02) :225-231