Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

Title
Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres
Publication Date
2015
Author(s)
Rakhesh, Nisha
Fellows, Chris
( author )
OrcID: https://orcid.org/0000-0002-8976-8651
Email: cfellows@une.edu.au
UNE Id une-id:cfellows
Sissons, Mike
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
John Wiley & Sons Ltd
Place of publication
United Kingdom
DOI
10.1002/jsfa.6723
UNE publication id
une:16606
Abstract
The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end-use properties, especially if incorporated in significant amounts. Fibres can disrupt the starch-protein matrix of the dough during pasta preparation and can also often swell more readily with water than starch, competing with the starch for water during dough development. Similar degrees of substitution with different fibres gave markedly different impacts on firmness, stickiness, cooking loss and sensory attributes, suggesting that results obtained for one fibre cannot readily be generalized to other fibres. The in vitro starch digestibility of the pastas was significantly reduced when resistant starch, β-glucan-enriched flour, carboxymethyl cellulose or guar gum was incorporated but increased when pollard or inulin was added. In many instances, different sources of the same fibre gave dramatically different impacts on the properties of cooked durum wheat pasta.
Link
Citation
Journal of the Science of Food and Agriculture, 95(1), p. 2-11
ISSN
1097-0010
0022-5142
Start page
2
End page
11

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