Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/12321
Title: Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
Contributor(s): Aravind, Nisha  (author); Sissons, Mike  (author); Fellows, Chris  (author)orcid ; Blazek, Jaroslav (author); Gilbert, Elliot P (author)
Publication Date: 2012
DOI: 10.1016/j.foodchem.2011.11.085
Handle Link: https://hdl.handle.net/1959.11/12321
Abstract: Investigation of two inulins with differing degrees of polymerisation and crystallinity demonstrated different levels of integration with the starch-gluten matrix during pasta preparation. The impact of higher molecular weight inulins incorporation on technological and sensory properties was minimal, with deterioration in properties becoming significant only at 20% incorporation, while lower molecular weight had a greater negative impact on pasta firmness, cooking loss, and sensory acceptability. In vitro starch digestion of pasta was reduced with up to 5% addition of inulin of degree of polymerisation 12-14 (FH-D), but increased with high levels of addition. These effects were not observed in inulin with a degree of polymerisation of 7-8 (LV-100). Microscopy showed the starch granules were apparently encapsulated by a protective coat of inulin FH-D, but at 20% a disruption to the matrix was evident. For inulin FH-D, XRD analysis of digested pasta found a maximum crystallinity which coincided with the maximum reduction in starch hydrolysis, suggesting that a stronger gluten matrix enhanced by added inulin is indeed structurally different at the nanometre level.
Publication Type: Journal Article
Source of Publication: Food Chemistry, 132(2), p. 993-1002
Publisher: Elsevier BV
Place of Publication: Netherlands
ISSN: 1873-7072
0308-8146
Fields of Research (FoR) 2008: 030304 Physical Chemistry of Materials
090803 Food Nutritional Balance
090801 Food Chemistry and Molecular Gastronomy (excl Wine)
Fields of Research (FoR) 2020: 340302 Macromolecular materials
300603 Food nutritional balance
300602 Food chemistry and food sensory science
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
Appears in Collections:Journal Article

Files in This Item:
2 files
File Description SizeFormat 
Show full item record

SCOPUSTM   
Citations

109
checked on Mar 9, 2024

Page view(s)

1,146
checked on Mar 3, 2024
Google Media

Google ScholarTM

Check

Altmetric


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