Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/12071
Title: Effect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat Pasta
Contributor(s): Aravind, Nisha  (author); Sissons, Mike  (author); Egan, Narelle (author); Fellows, Chris  (author)orcid ; Blazek, Jaroslav (author); Gilbert, Elliot P (author)
Publication Date: 2012
DOI: 10.1094/CCHEM-08-11-0097
Handle Link: https://hdl.handle.net/1959.11/12071
Abstract: β-Glucan is known to have valuable properties for preventative health and is finding widespread use in foods. This study investigated the benefit of adding a commercial source of β-glucan, Barley Balance (BB) flour, as a functional ingredient in spaghetti. Durum wheat semolina was substituted with BB at levels of 7.5, 15, and 20%, from which spaghetti was prepared on a laboratory scale. The substitution of BB increased the β-glucan content of semolina from 0.3 to 6% in uncooked and 8% in cooked pasta. Antioxidant activity (measured by 2,2-diphenyl-1-picrylhydrazyl) increased with BB and did not decline significantly on processing and cooking. Compared with the control, 7.5% BB had no or minimal effect on pasta cooking loss, stickiness, water absorption, aroma, and sensory texture. However, at higher doses, pasta became less yellow and more brown, firmer, of inferior aroma, more rubbery, and chewy, but less floury to the mouth. The extent of starch digestion decreased with increasing quantities of BB, suggesting that BB may lower glycemic index, with microscopy data suggesting that this decrease was mediated through the development of a more intensive fiber or fiber/protein matrix retarding enzymatic access to starch granules.
Publication Type: Journal Article
Source of Publication: Cereal Chemistry, 89(2), p. 84-93
Publisher: AACC International
Place of Publication: United States of America
ISSN: 1943-3638
0009-0352
Field of Research (FOR): 090805 Food Processing
090801 Food Chemistry and Molecular Gastronomy (excl Wine)
030304 Physical Chemistry of Materials
Socio-Economic Objective (SEO): 920411 Nutrition
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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