Please use this identifier to cite or link to this item:
https://hdl.handle.net/1959.11/12070
Title: | Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti | Contributor(s): | Aravind, Nisha (author); Sissons, Mike (author); Egan, Narelle (author); Fellows, Chris (author)![]() |
Publication Date: | 2012 | DOI: | 10.1016/j.foodchem.2011.07.042 | Handle Link: | https://hdl.handle.net/1959.11/12070 | Abstract: | 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. | Publication Type: | Journal Article | Source of Publication: | Food Chemistry, 130(2), p. 299-309 | Publisher: | Elsevier BV | Place of Publication: | Netherlands | ISSN: | 1873-7072 0308-8146 |
Fields of Research (FoR) 2008: | 090801 Food Chemistry and Molecular Gastronomy (excl Wine) 030304 Physical Chemistry of Materials |
Fields of Research (FoR) 2020: | 300602 Food chemistry and food sensory science 340302 Macromolecular materials |
Socio-Economic Objective (SEO) 2008: | 920411 Nutrition | Socio-Economic Objective (SEO) 2020: | 200410 Nutrition | Peer Reviewed: | Yes | HERDC Category Description: | C1 Refereed Article in a Scholarly Journal |
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Appears in Collections: | Journal Article School of Science and Technology |
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