Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/12071
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAravind, Nishaen
dc.contributor.authorSissons, Mikeen
dc.contributor.authorEgan, Narelleen
dc.contributor.authorFellows, Chrisen
dc.contributor.authorBlazek, Jaroslaven
dc.contributor.authorGilbert, Elliot Pen
dc.date.accessioned2013-02-19T14:54:00Z
dc.date.issued2012en
dc.identifier.citationCereal Chemistry, 89(2), p. 84-93en
dc.identifier.issn1943-3638en
dc.identifier.issn0009-0352en
dc.identifier.urihttps://hdl.handle.net/1959.11/12071en
dc.description.abstractβ-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.en
dc.languageenen
dc.publisherAACC Internationalen
dc.relation.ispartofCereal Chemistryen
dc.titleEffect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat Pastaen
dc.typeJournal Articleen
dc.identifier.doi10.1094/CCHEM-08-11-0097en
dc.subject.keywordsFood Chemistry and Molecular Gastronomy (excl Wine)en
dc.subject.keywordsPhysical Chemistry of Materialsen
dc.subject.keywordsFood Processingen
local.contributor.firstnameNishaen
local.contributor.firstnameMikeen
local.contributor.firstnameNarelleen
local.contributor.firstnameChrisen
local.contributor.firstnameJaroslaven
local.contributor.firstnameElliot Pen
local.subject.for2008090805 Food Processingen
local.subject.for2008090801 Food Chemistry and Molecular Gastronomy (excl Wine)en
local.subject.for2008030304 Physical Chemistry of Materialsen
local.subject.seo2008920411 Nutritionen
local.profile.schoolSchool of Science and Technologyen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Science and Technologyen
local.profile.emailnaravind@une.edu.auen
local.profile.emailmsissons@une.edu.auen
local.profile.emailcfellows@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20120824-123536en
local.publisher.placeUnited States of Americaen
local.format.startpage84en
local.format.endpage93en
local.peerreviewedYesen
local.identifier.volume89en
local.identifier.issue2en
local.contributor.lastnameAravinden
local.contributor.lastnameSissonsen
local.contributor.lastnameEganen
local.contributor.lastnameFellowsen
local.contributor.lastnameBlazeken
local.contributor.lastnameGilberten
dc.identifier.staffune-id:naravinden
dc.identifier.staffune-id:msissonsen
dc.identifier.staffune-id:cfellowsen
local.profile.orcid0000-0002-8976-8651en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:12277en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleEffect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat Pastaen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.description.statisticsepubsVisitors: 794<br />Views: 793<br />Downloads: 0en
local.search.authorAravind, Nishaen
local.search.authorSissons, Mikeen
local.search.authorEgan, Narelleen
local.search.authorFellows, Chrisen
local.search.authorBlazek, Jaroslaven
local.search.authorGilbert, Elliot Pen
local.uneassociationUnknownen
local.year.published2012en
Appears in Collections:Journal Article
Files in This Item:
2 files
File Description SizeFormat 
Show simple item record

SCOPUSTM   
Citations

12
checked on Nov 30, 2018

Page view(s)

38
checked on Mar 2, 2019
Google Media

Google ScholarTM

Check

Altmetric


Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.