Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch
| Autor: | Martina Foschia, Paola Beraldo, Donatella Peressini |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Gluten-free pasta
Nutrition and Dietetics food.ingredient Absorption of water Chemistry Starch 04 agricultural and veterinary sciences Dynamic mechanical analysis Rice flour 040401 food science chemistry.chemical_compound Ingredient 0404 agricultural biotechnology food Food science Resistant starch Food quality Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 97:572-577 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.7766 |
| Popis: | The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg-1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated.; Results: Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg-1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product.; Conclusions: The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg-1 RS can be considered a source of DF. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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