Application of common wheat bran for the industrial production of high-fibre pasta

被引:72
作者
Sobota, Aldona [1 ]
Rzedzicki, Zbigniew [1 ]
Zarzycki, Piotr [1 ]
Kuzawinska, Ewelina [1 ]
机构
[1] Univ Life Sci Lublin, Engn & Cereals Technol Dept, PL-20704 Lublin, Poland
关键词
Cooking quality; pasta; sensory quality; wheat bran; whole durum wheat; DIETARY FIBER; PHYSICOCHEMICAL CHARACTERISTICS; STRUCTURAL-PROPERTIES; GLYCEMIC INDEX; WHOLE WHEAT; DURUM; SPAGHETTI; QUALITY; COMPONENTS; FLOUR;
D O I
10.1111/ijfs.12641
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole-grain durum wheat flour, produced under identical conditions and with commercially available whole-grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P <= 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25-30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole-grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole-grain durum. Simultaneously, the products had very good sensory quality.
引用
收藏
页码:111 / 119
页数:9
相关论文
共 37 条
  • [1] AACC, 1995, 1071 AACC ICC ASBC
  • [2] AACC, 2000, APPR METH AM ASS CER
  • [3] [Anonymous], 1990, OFFICIAL METHODS ANA
  • [4] [Anonymous], 2003, DIET NUTR PREVENTION
  • [5] Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
    Aravind, Nisha
    Sissons, Mike J.
    Fellows, Christopher M.
    Blazek, Jarra
    Gilbert, Elliot P.
    [J]. FOOD CHEMISTRY, 2012, 132 (02) : 993 - 1002
  • [6] Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
    Aravind, Nisha
    Sissons, Mike
    Egan, Narelle
    Fellows, Christopher
    [J]. FOOD CHEMISTRY, 2012, 130 (02) : 299 - 309
  • [7] Asp N.G., 1989, Extrusion Cooking, P399
  • [8] Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses
    Baiano, Antonietta
    Fares, Clara
    Peri, Giorgio
    Romaniello, Roberto
    Taurino, Antonella M.
    Siciliano, Pietro
    Gambacorta, Giuseppe
    Lamacchia, Carmela
    Pati, Sandra
    La Notte, Ennio
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (09) : 1610 - 1618
  • [9] COMMERCIAL PASTA MANUFACTURE - CHANGES IN LIPID-BINDING DURING PROCESSING OF DURUM-WHEAT SEMOLINA
    BARNES, PJ
    DAY, KW
    SCHOFIELD, JD
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1981, 172 (05): : 373 - 376
  • [10] Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas
    Brennan, Charles S.
    Tudorica, Carmen M.
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (12) : 2151 - 2162