Document Detail


Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
MedLine Citation:
PMID:  23122168     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility.
Authors:
Nisha Aravind; Mike Sissons; Christopher M Fellows; Jaroslav Blazek; Elliot P Gilbert
Related Documents :
2175308 - Preclinical pharmacology of sertraline: a potent and specific inhibitor of serotonin re...
2018458 - Chloramphenicol 3. clinical pharmacology of systemic use in the horse.
21802478 - Ochratoxin a in adult population of lleida, spain: presence in blood plasma and consump...
11538718 - Bios-3 project in krasnoyarsk, russia
18403108 - Viscosity of high-alcohol content fuel blends with water: subsurface contaminant transp...
18234288 - Arsenic in hair and nails of individuals exposed to arsenic-rich groundwaters in kandal...
Publication Detail:
Type:  Journal Article     Date:  2012-08-30
Journal Detail:
Title:  Food chemistry     Volume:  136     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  1100-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
NSW Department of Industry and Investment, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia; School of Science and Technology, The University of New England, Armidale, NSW 2351, Australia; Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DSC, NSW 2232, Australia.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Schisarisanlactones A and B: A new class of nortriterpenoids from the fruits of Schisandra arisanens...
Next Document:  Abietane diterpenoids from Isodon lophanthoides var. graciliflorus and their cytotoxicity.