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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)![]() |
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 |
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Appears in Collections: | Journal Article |
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