Effect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat Pasta

Title
Effect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat Pasta
Publication Date
2012
Author(s)
Aravind, Nisha
Sissons, Mike
Egan, Narelle
Fellows, Chris
( author )
OrcID: https://orcid.org/0000-0002-8976-8651
Email: cfellows@une.edu.au
UNE Id une-id:cfellows
Blazek, Jaroslav
Gilbert, Elliot P
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
American Association of Cereal Chemists, Inc
Place of publication
United States of America
DOI
10.1094/CCHEM-08-11-0097
UNE publication id
une:12277
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.
Link
Citation
Cereal Chemistry, 89(2), p. 84-93
ISSN
1943-3638
0009-0352
Start page
84
End page
93

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