The influence of inulin addition on the morphological and structural properties of durum wheat pasta
| Autor: | Antonio Miceli, Luigi De Bellis, Daniela Manno, Carmine Negro, Emanuela Filippo, Antonio Serra |
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| Přispěvatelé: | Manno, Daniela Erminia, Filippo, E., Serra, Antonio, Negro, C., DE BELLIS, Luigi, Miceli, Antonio |
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
pasta Starch Chemical structure Prebiotic medicine.medical_treatment starch Inulin Dietary fibre food and beverages Microstructure Polysaccharide Industrial and Manufacturing Engineering X-ray diffraction Crystallinity chemistry.chemical_compound chemistry pasta inulina amido proprietà strutturali analisi fisiche pasta fibra dietetica spettroscopia Raman microscopio elettronico a scansione diffrazione raggi X Raman spectroscopy medicine Food science Food quality scanning electron microscopy Food Science |
| Popis: | Summary The effect of the addition of different concentration of inulin fibre to durum wheat pasta was evaluated in terms of structure, texture and morphological characteristics. Inulin fibre fraction was incorporated into pasta at 5%, 10% and 15% inclusion rates. Changes to pasta quality were observed with inulin fibre fraction addition by scanning electron microscopy, X-ray diffraction and Raman spectroscopy methods. Investigation of pasta microstructure indicate a lowering in crystallinity increasing the inulin content and characterisation of starch gelatinisation events indicated that a combination of changes to the starch–protein matrix and the high water-binding capacity of inulin alters the physico-chemical properties and then the digestibility of the pastas. |
| Databáze: | OpenAIRE |
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