Effect of gac fruit (Momordica cochinchinensis) powder on in vitro starch digestibility, nutritional quality, textural and sensory characteristics of pasta

被引：35

作者：

Chanbunyawat, Charoonsri Chusak Passavoot ^{[1
]}

Churnnumduang, Poorichaya ^{[1
]}

Chantarasinlapin, Praew ^{[1
]}

Suantawee, Tanyawan ^{[1
]}

Adisakwattana, Sirichai ^{[1
]}

机构：

[1] Chulalongkorn Univ, Fac Allied Hlth Sci, Dept Nutr & Dietet, Phytochem & Funct Food Res Unit Clin Nutr, Bangkok 10330, Thailand

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 118卷

关键词：

Gac fruit; Pasta; Starch digestibility; Carotenoids; GLYCEMIC RESPONSE; BY-PRODUCT; FLOUR; SPAGHETTI; POTATO; POLYPHENOLS; ATTRIBUTES; INGREDIENT; PIGMENTS;

D O I：

10.1016/j.lwt.2019.108856

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research reports the effects of gac fruit powder (5-15% w/w) on in vitro starch digestion, the characteristics and sensory acceptability of pasta. Incorporation of unripe (10-15%) and ripe (5-15%) gac fruit powder containing phenolic compounds and carotenoids remarkedly reduced the starch digestibility of pasta. Furthermore, gac fruit powder also decreased the percentage of rapidly digestible starch with a concomitant increase in the percentage of undigested starch in pasta. The dietary fiber content was markedly increased by the addition of gac fruit powder into pasta. The cooking loss, yellowness (b*), hardness and cohesiveness of pasta was increased with higher amount of ripe gac fruit powder. The replacement of wheat flour with unripe (5%) and ripe gac fruit powder (5-10%) had no effect on sensory acceptability of pasta. The findings suggest that gac fruit seems to be a promising functional ingredient to incorporate with pasta for reduction of starch digestibility.

引用

页数：9

共 42 条

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