Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Aravind, Nisha; Sissons, Mike; Fellows, Christopher M.; Blazek, Jarra; Gilbert, Elliot P.

doi:10.1016/j.foodchem.2011.11.085

Cited by 116 publications

(109 citation statements)

References 30 publications

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“…This suggests a denser protein network in the longitudinal surface of porcini mushroom pasta where more starch granules were encapsulated by protein. The fibre provided by porcini mushroom might have a role in such a microstructure; 5% inulin F-HD enriched spaghetti was reported to obtain a thicker protein matrix compared to control samples (Aravind, Sissons, Fellows, Blazek, & Gilbert et al, 2012).…”

Section: Microstructurementioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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Section: Microstructurementioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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“…This includes: green banana flour [57,80,81], chickpea flour [43,79], soluble/insoluble fiber [7,19,20], inulin [9], common bean flour [38,39], commercial resistant starch [8], sorghum flour [53], black gram flour [67], maize starch [6], and red and white sorghum flour and fruit juice concentrate [100]. In addition to these formulations documented, several gluten-free pasta products have been developed using extrusion [12,25,34,44,82,101].…”

Section: Overview Of Pasta Productsmentioning

confidence: 99%

“…In addition, whole-wheat pasta has increased its consumption in recent years due, in part, to interest in increasing the intake of dietary fiber. Several strategies have been employed to increase fiber content in wheat-based pasta including addition of plantain starch [48], green banana flour [1,80,81], chickpea flour [43,79], soluble/ insoluble fiber, and inulin [7,9,19], common bean flour [38,39], commercial resistant starch [8], and red and white sorghum flour [53].…”

Section: Durum Wheat Pastamentioning

confidence: 99%

“…The studies indicate that addition of different materials in wheat pasta production increases resistant starch and dietary fiber content and decreases the rate of in vitro starch hydrolysis, yielding products with an improved glycemic index. Exploration of different dietary fibers (soluble and insoluble) on starch digestibility has been reported by several investigators [7,9,19]. Several sources of dietary fiber can be successfully used in pasta formulation and have the capacity to modify food structure to modulate glycemic response of foods [19].…”

Section: Durum Wheat Pastamentioning

confidence: 99%

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Carbohydrate and Phytochemical Digestibility in Pasta

et al. 2015

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Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of glutenfree flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates' digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.

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“…Pasta was dried at 65 °C at 70% RH for 45 min, then for 13 h at 50 °C and 80-70% RH followed by cooling to 25 °C at 55% RH for 4 h. The pasta was kept at room temperature for a minimum of one week to stabilise moisture movement before further analysis (Sissons et al, 2002a), and the diameter can be seen in Table S2.1. (Aravind, Sissons, Fellows, Blazek & Gilbert, 2012) presented X-ray scattering data for pasta prepared using this technique, indicating that starch in the uncooked pasta is still in its native state.…”

Section: Preparation Of Purified Starch Pasta and Pasta Powdermentioning

confidence: 99%

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

Zou¹

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The aim of the project is to explore the mechanism of durum wheat proteins in slowing starch digestion; this reduction in digestion rate is nutritionally advantageous. The grains of three commercial durum wheat varieties (Jandaroi, Caparoi and Yawa) were employed, from which a range of pasta-derived cooked substrates were prepared: semolina (SE), whole pasta (spaghetti) (WP), powdered pasta (PP) and extracted starch (ST). SE contains inherent protein components; WP has an intact compact structure and gluten network formed by kneading and extruding the SE proteins; PP was ground from WP, thus breaking up the intact compact structure while the gluten network remained intact; and ST was extracted from SE with removal of proteins. To understand how pasta compact structure and proteins influence starch digestion, all these starch-containing samples with different protein composition and structure were subjected to in vitro digestion with various combinations of treatments mimicking gastric conditions with acid and pepsin, before the starch was digested with porcine α-amylase or pancreatin. After plotting the percentage of starch digested vs. time, first-order kinetics characterization through logarithm-of-slope analysis and morphological characterization by confocal microscopy were combined to reveal how the pasta compact structure and gluten network together slow starch digestion rate. Digested samples were collected at different times to characterize the weight distributions of branched starch molecules (wbr (logR h ), R h being hydrodynamic radius) using size-exclusion chromatography (SEC, also termed GPC). These distributions, together with the measured activity of α-amylase in the digestive solution, were used to explore the role that the compact structure and proteins in pasta play in retarding the evolution of starch molecular structure during digestion. Gluten powder (GP) extracted from SE was cooked and centrifuged to separate supernatant from gluten as a pellet, followed by the addition of α-amylase, to characterize to what extent α-amylase interacted with wheat proteins by measuring the activity of α-amylase, to elucidate if the protein components are capable of reducing enzymatic II activity; the analytical technique used was high performance liquid chromatography-mass spectrometry (LC-MS).The results showed that ST and SE were digested following simple first-order kinetics, while WP and PP followed two sequential first-order steps. The rate coefficients for these various steps were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for ST, SE and PP samples. In WP, the granules were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the WP strand center. Gluten entrapment accounts for the sequential kinetic steps in the digestion of pasta starch; the compact microstructure of pasta also reduces digestion rates. A reduced activity of porcine α-amylase and retarded dig...

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Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Cited by 116 publications

References 30 publications

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Carbohydrate and Phytochemical Digestibility in Pasta

Mechanism of reduction in starch digestion rate of Durum Wheat by protein

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