Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni

Abstract

Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p < 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p < 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.

Digestibility of starch

“…The following HASs are e.g. on the market: corn HASs produced by Ingredion (IL, USA) [32], by Quanyinxiangyu Biotechnology Co., Ltd. (Beijing, China) [33] or by National Starch Co., Ltd. (Hamburg, Germany) [34], having about 70% of amylose content.…”