High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

被引：18

作者：

Bresciani, Andrea ^{[1
]}

Giordano, Debora ^{[2
]}

Vanara, Francesca ^{[2
]}

Blandino, Massimo ^{[2
]}

Marti, Alessandra ^{[1
]}

机构：

[1] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via G Celoria 2, I-20133 Milan, Italy

[2] Univ Torino, Dept Agr Forest & Food Sci DISAFA, Largo Braccini 2, I-10095 Grugliasco, TO, Italy

来源：

FOOD CHEMISTRY | 2021年 / 353卷

关键词：

Maize; Pre-gelatinization; Extrusion-cooking; Resistant starch; Phenolic acids; Antioxidant capacity; VITRO STARCH DIGESTIBILITY; ANTIOXIDANT ACTIVITY; PHYSICOCHEMICAL PROPERTIES; GLUCOSE RESPONSE; COOKING QUALITY; EXTRUSION; MAIZE; TEMPERATURES; BEHAVIOR; FOODS;

D O I：

10.1016/j.foodchem.2021.129489

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce glutenfree pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to alpha-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.

引用

页数：9