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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/8168
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dc.contributor.authorAravind, Nishaen
dc.contributor.authorSissons, Mikeen
dc.contributor.authorFellows, Christopheren
dc.date.accessioned2011-07-26T09:42:00Z-
dc.date.issued2011-
dc.identifier.citationFood Chemistry, 124(3), p. 816-821en
dc.identifier.issn1873-7072en
dc.identifier.issn0308-8146en
dc.identifier.urihttps://hdl.handle.net/1959.11/8168-
dc.description.abstractPasta was prepared with modifications designed to alter its rate of digestion, including altering the ratio of A- to B-granules, incorporating higher amylose content, and varying the glutenin:gliadin ratio and HMW:LMW glutenin subunit ratio. The effects of these modifications were investigated using an in vitro hydrolysis method. A significant reduction in parameters related to glycaemic index was established for high amylose pastas and pastas with 40% B-granule composition, while most other modifications increased the rate of starch hydrolysis. All effects observed were small in comparison to the effect on glycaemic index previously obtained by addition of soluble fibres.en
dc.languageenen
dc.publisherElsevier BVen
dc.relation.ispartofFood Chemistryen
dc.titleCan variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?en
dc.typeJournal Articleen
dc.identifier.doi10.1016/j.foodchem.2010.07.002en
dc.subject.keywordsFood Sciencesen
local.contributor.firstnameNishaen
local.contributor.firstnameMikeen
local.contributor.firstnameChristopheren
local.subject.for2008090899 Food Sciences not elsewhere classifieden
local.subject.seo2008860105 Nutraceuticals and Functional Foodsen
local.subject.seo2008860104 Flour Mill and Cereal Fooden
local.profile.schoolSchool of Science and Technologyen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Science and Technologyen
local.profile.emailnaravind@une.edu.auen
local.profile.emailmsissons@une.edu.auen
local.profile.emailcfellows@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20110127-162128en
local.publisher.placeNetherlandsen
local.format.startpage816en
local.format.endpage821en
local.identifier.scopusid77956618829en
local.peerreviewedYesen
local.identifier.volume124en
local.identifier.issue3en
local.contributor.lastnameAravinden
local.contributor.lastnameSissonsen
local.contributor.lastnameFellowsen
dc.identifier.staffune-id:naravinden
dc.identifier.staffune-id:msissonsen
dc.identifier.staffune-id:cfellowsen
local.profile.orcid0000-0002-8976-8651en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:8343en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleCan variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?en
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorAravind, Nishaen
local.search.authorSissons, Mikeen
local.search.authorFellows, Christopheren
local.uneassociationUnknownen
local.identifier.wosid000283459700016en
local.year.published2011en
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