Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti

Abstract

Incorporation in pasta of either of two soluble fibres, carboxymethylcellulose sodium salt (CMC) and guar gum (GG), was found to significantly reduce the rate of in vitro starch digestion. The amount of reducing sugars produced over 300 min was reduced by 18% at 1.5% CMC incorporation and 24% at 20% GG incorporation. Negative effects on sensory and technological properties were seen at the high levels of GG needed to reduce the rate of in vitro digestion, and a 'matty' layer covering the surfaces of starch granules was observed by scanning electron microscopy and confocal scanning laser microscopy. By contrast, levels of CMC incorporation giving large reductions in in vitro digestion had no negative effects on pasta properties. No significant alteration in pasta structure on CMC incorporation was observed by microscopy. The large difference in the amounts of soluble fibre required to bring about equivalent reductions in digestion rate suggests that different mechanisms may be involved in the two cases.