Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/16369
Title: Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres
Contributor(s): Rakhesh, Nisha (author); Fellows, Chris  (author)orcid ; Sissons, Mike  (author)
Publication Date: 2015
DOI: 10.1002/jsfa.6723
Handle Link: https://hdl.handle.net/1959.11/16369
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.
Publication Type: Journal Article
Source of Publication: Journal of the Science of Food and Agriculture, 95(1), p. 2-11
Publisher: John Wiley & Sons Ltd
Place of Publication: United Kingdom
ISSN: 0022-5142
1097-0010
Field of Research (FOR): 030304 Physical Chemistry of Materials
111104 Public Nutrition Intervention
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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