Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

Abstract

Summary The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining RSII and RSIV in pasta formulation, while OB addition negatively affected all technological attributes, and a negative synergistic effect was observed between this fibre and resistant starches in cooking losses. Considering nutritional properties, substitution of bread wheat flour with resistant starch type II and IV increased starch resistant to digestion and OB addition increased pasta starch hydrolysis. A positive synergistic effect was observed on glycaemic index by combining both types of resistant starches. Finally, we optimised the formulation considering three aspects separately: technological properties, nutritional attributes and these two features together. The combination of RSII 12.6, RSIV 3.1 and OB 0.6 g per 100 g of wheat flour will allow to obtain a pasta with low glycaemic index (GI = 69) and good technological characteristics.

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

“…Previous studies investigated the effect of incorporating novel ingredients such as nondurum wheat varieties, inulin, psyllium and oats in pasta as a means enhancing its nutritional and functional properties (Bustos et al ., ; Foschia et al ., , ,b). Mushrooms are a popular food due to their taste, texture, medicinal properties and use as tonics (Tian et al ., ).…”

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

“…Fiber rich foods are attracting interest in terms of potential reduction of the glycemic response of individuals and also in the alleviation of constipation . The laxative effect of dietary fibers and fiber rich foods is well known and is associated with the water absorption capacity of dietary fibers and non‐starch polysaccharides .…”

Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta

“…In order to improve the nutritional value of pasta (increased content of protein, fibre, vitamins, minerals, antioxidants, polyphenols etc. ), resistant starches and oat bran (Bustos et al , ), pregelatinised cassava starch and bagasse flour, cassava starch and amaranth flour (Fiorda et al , ), oat flour (De Pilli et al , ), oat bran, psyllium fibre, inulin (Foschia et al , ), faba bean (Rosa‐Sibakov et al , ), pea protein isolate (Muneer et al , ) or tiger nut flour (Martín‐Esparza et al , ) have been used.…”