The effect of resistant starch addition on viscoelastic properties of cooked spaghetti

Journal of Texture Studies

Volumn 39, Issue 1, 2008, Pages 1-16

  Sozer, Nesli ^a   Kaya, Ahmet ^a   Dalgic, Ali Coskun ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Creep; Resistant starch; Spaghetti; Stress relaxation; Viscoelasticity

Indexed keywords

EID: 38849144633     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00126.x     Document Type: Article

References (23)

1. ALVAREZ, M.D., CANET, W., CUESTA, F. LAMUA, M. 1998. Viscoelastic characterization of solid foods from creep compliance data: Application to potato tissues. Z. Lebens.-Forsch. A 207, 356 362.
2. BROWN, I.L. 2004. Applications and uses of resistant starch. J. AOAC Int. 87, 727 732.
3. CUQ, B., GONÇALVES, F., MAS, J.F., VAREILLE, L. ABECASSIS, J. 2003. Effects of moisture content and temperature of spaghetti on their mechanical properties. J. Food Eng. 59, 51 60.
4. DOBRASZCZYK, B.J. MORGENSTERN, M.P. 2003. Rheology and the breadmaking process. J. Cereal Sci. 38, 229 245.
5. EDWARDS, N.M., DEXTER, J.E. SCANLON, M.G. 2002. Starch participation in Durum dough linear viscoelastic properties. Cereal Chem. 79, 850 856.
6. GICZEWSKA, A. BOROWSKA, J. 2003. Nutritional value of broad bean seeds. Part 1: Starch and fibre. Nahrung 47, 95 97.
7. GONI, I., GARCIA-DIZ, E., MANAS, E. SAURA-CALIXTO, F. 1996. Analysis of resistant starch: A method for foods and food products. Food Chem. 6, 445 449.
8. HONGSPRABHAS, P. 2001. Viscoelastic properties of mixed flour gels. Sci. Asia 27, 169 175.
9. KHAZAEI, J. MANN, D.D. 2004. Effects of temperature and loading characteristics on mechanical and stress-relaxation behaviour of sea buckthorn berries. Part 3. The CIGR. J. Sci. Res. Dev. 6, 1 12.
10. KORDONOWY, R.K. YOUNGS, V.L. 1985. Utilization of durum bran and its effect on durum wheat spaghetti. Cereal Chem. 62, 301 308.
11. KOVACS, M.I.P., NOLL, J.S., DAHLKE, G. LEISLE, D. 1995. Pasta viscoelasticity: Its usefulness in the Canadian durum wheat breeding program. J. Cereal Sci. 22, 115 121.
12. LIU, C.Y., SHEPHERD, K.W. RATHJEN, A.J. 1996. Improvement of durum wheat pasta making and bread making qualities. Cereal Chem. 73, 155 166.
13. MALCOLMSON, L.J., MATSUO, R.R. BALSHAW, R. 1993. Textural optimisation of spaghetti using response surface methodology: Effects of drying temperature and durum protein level. Cereal Chem. 70, 417 423.
14. MANTHEY, F.A., SAUJANYA, R.Y., DICK, T.J. BADARUDDIN, M. 2004. Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 81, 232 236.
15. MCCLEARY, B.V. MONAGHAN, D.A. 2002. Measurement of resistant starch. Food Compos. Addit. 85, 665 675.
16. PELEG, M. 1980. Linearization of relaxation and creep curves of solid biological materials. J. Rheol. 24, 451 463.
17. PELEG, M. NORMAND, M.D. 1983. Comparison of two methods for stress relaxation data presentation of solid foods. Rheol. Acta 22, 108 113.
18. PITT, R.E. 1992. Viscoelastic properties of fruits and vegetables. In Viscoelastic Properties of Foods (M.A. Rao J.F. Steffe, eds.) pp. 49 76, Elsevier, New York, NY.
19. POLLAK, N. PELEG, M. 1980. Early indications of failure at large compressive deformations. J. Food Sci. 45, 825 830, 835.
20. SAJILATA, M.G., SINGHAL, R.S. KULKARNI, P.R. 2006. Resistant starch - a review. Compr. Rev. Food Sci. Food Safety 5, 1 17.
21. SOZER, N. 2006. Rheological properties of spaghetti enriched with resistant starch. PhD Thesis in Food Engineering, University of Gaziantep, Turkey.
22. STEFFE, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd Ed., pp. 28 31, 294, 299, 304, Freeman Press, East Lansing, MI.
23. WALTER, M., PICOLLI DA SILVA, L. DENARDIN, C.C. 2005. Rice and resistant starch: Different content depending on methodology. J. Food Compos. Anal. 18, 279 285.