Sensory and nutritional attributes of fibre-enriched pasta

LWT

Volumn 44, Issue 6, 2011, Pages 1429-1434

  Bustos, Mariela Cecilia ^a   Perez, Gabriela T ^a   León, Alberto Edel ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Nutritional quality; Oat bran; Pasta; Resistant starch

Indexed keywords

NUTRITION; SENSORY ANALYSIS; STARCH;

IN-VITRO DIGESTIONS; NUTRITIONAL QUALITIES; OAT BRAN; OVERALL ACCEPTABILITY; PASTA; RESISTANT STARCH; SENSORY PROPERTIES; STARCH HYDROLYSIS;

QUALITY CONTROL;

EID: 79953027352     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.02.002     Document Type: Article

References (41)

1. Approved methods of the American association of cereal chemists 2000, AACC, The Association, St. Paul, MN, USA. 10th ed.
2. Baixauli R., Salvador A., Martínez-Cervera S., Fiszman S.M. Distinctive sensory features introduced by resistant starch in baked products. LWT - Food Science and Technology 2008, 41:1927-1933.
3. Brennan C.S., Blake D.E., Ellis P.R., Schofield J.D. Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread. Journal of Cereal Science 1996, 24:151-160.
4. Brennan C.S., Kuri V., Tudorica C.M. Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry 2004, 86:189-193.
5. Brown I.L. Applications and uses of resistant starch. Journal of AOAC International 2004, 87(3):727-732.
6. Bustos M.C., Pérez G.T., León A.E. Effect of four types of dietary fibre on the technological quality of pasta. Food Science and Technology International 2011, 17(2). (XX-XX), in press.
7. Charalampopoulos D., Wang R., Pandiella S.S., Webb C. Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology 2002, 79:131-141.
8. Colonna P., Barry J.L., Cloarec D., Bornet F., Gouilloud S., Galmiche J.P. Enzymic susceptibility of starch from pasta. Journal of Cereal Science 1990, 11:59-70.
9. Fardet A., Hoebler C., Baldwin P.M., Bouchet B., Gallant D.J., Barry J.L. Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study. Journal of Cereal Science 1998, 27:133-145.
10. Fardet A., Abecassis J., Hoebler C., Baldwin P.M., Buléon A., Bérot S., et al. Influence of technological modifications of the protein network from pasta on in vitro starch degradation. Journal of Cereal Science 1999, 30:133-145.
11. Gelencsér T., Gál V., Hódsági M., Salgó A. Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food Bioprocess and Technology 2007, 1:171-179.
12. Gelencsér T., Gál V., Salgó A. Effects of applied process on the in vitro digestibility and resistant starch content of pasta products. Food Bioprocess and Technology 2008, 10.1007/s11947-008-0105-7.
13. Goñi I., García-Alonso A., Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 1997, 17:427-437.
14. Hallfrisch J., Scholfield D.J., Behall K.M. Diets containing soluble oat extracts improve glucose and insulin responses of moderately hypercholesterolemic men and women. American Journal of Clinical Nutrition 1995, 61:379-384.
15. Hallfrisch J., Behall K.M. Mechanisms of the effects of grains on insulin and glucose responses. Journal of the American College of Nutrition 2000, 19(3):320S-325S.
16. Holm J., Lundquist I., Björck I., Eliasson A.C., Asp N.G. Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. American Journal of Clinical Nutrition 1988, 47:1010-1016.
17. Análisis sensorial. Metodología. Ensayo de comparación por pares. SubComité Análisis Sensorial, Area Temática: Alimentos 1997, IRAM 20007, Instituto Argentino de Normalización y Certificación.
18. Kendall C.W.C., Esfahani A., Jenkins D.J.A. The link between dietary fibre and human health. Food Hydrocolloids 2010, 24:42-48.
19. Liu R.H. Whole grain phytochemicals and health. Journal of Cereal Science 2007, 46:207-219.
20. Manthey F.A., Hareland G.A., Huseby D.J. Soluble and insoluble dietary fibre content and composition in oat. Cereal Chemistry 1999, 76(3):417-420.
21. Mälkki Y., Virtanen E. Gastrointestinal effects of oat bran and oat gum. A review. LWT - Food Science and Technology 2001, 34:337-347.
22. Martinez C.S., Ribotta P.D., León A.E., Añon M.C. Physical, sensory and chemical evaluation of cooked spaghetti. Journal of Texture Studies 2007, 38:666-683.
23. McKeown N.M., Meigs J.B., Liu S., Saltzman E., Wilson P.W.F., Jacques P.F. Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham offspring cohort. Diabetes Care 2004, 27:538-546.
24. Meyer K.A., Kushi L.H., Jacobs D.R., Slavin J., Sellers T.A., Folsom A.R. Carbohydrates, dietary fibre, and incident type 2 diabetes in older women. American Journal of Clinical Nutrition 2000, 71:921-930.
25. Miller C.K., Gutshcall M.D., Mitchell D.C. Change in food choices following a glycemic load intervention in adults with type 2 diabetes. Journal of the American Dietetic Association 2009, 109:319-324.
26. Nugent A.P. Health properties of resistant starch. British Nutrition Foundation Nutrition Bulletin 2005, 30:27-54.
27. Petitot M., Abecassis J., Micard V. Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology 2009, xx:1-12.
28. Raben A., Tagliabue A., Christensen N.J., Madsen J., Holst J.J., Astrup A. Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety. American Journal of Clinical Nutrition 1994, 60:544-551.
29. Riccardi G., Giacco R., Parillo M. Lifestyle modification to prevent type 2 diabetes. International Congress Series 2003, 1253:231-236.
30. Roder N., Gerard C., Verel A., Bogracheva T.Y., Hedley C.L., Ellisa P.R., et al. Factors affecting the action of a-amylase on wheat starch: effects of water availability. An enzymic and structural study. Food Chemistry 2009, 113:471-478.
31. Rovner A.J., Nansel T.R., Gellar L. The effect of a low-glycemic diet vs. a standard diet on blood glucose levels and macronutrient intake in children with type 1 diabetes. Journal of the American Dietetic Association 2009, 109:303-307.
32. Shinnick F.L., Longare M.J., Ink S.L., Marlett J.A. Oat fiber: composition versus physiological function in rats. Journal of Nutrition 1988, 118:144-151.
33. Singh J., Dartois A., Kaur L. Starch digestibility in food matrix: a review. Trends in Food Science & Technology 2009, 21:168-180.
34. Stephen A.M., Dahl W.J., Johns D.M., Englyst H.N. Effect of oat hull fiber on human colonic function and serum lipids. Cereal Chemistry 1997, 74(4):379-383.
35. Sozer N., Dalgç A.C., Kaya A. Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering 2007, 81:476-484.
36. Tang C., Hsieh F., Heymann H., Huff H.E. Analyzing and correlating instrumental and sensory data: a multivariate study of physical properties of cooked wheat noodles. Journal of Food Quality 1999, 22:193-211.
37. Tapola N., Karvonen H., Niskanen L., Mikola M., Sarkkinen E. Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition, Metabolism and Cardiovascular Diseases 2005, 15:255-261.
38. Tudorica C.M., Kuri V., Brennan C.S. Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural Food Chemistry 2002, 50:347-356.
39. Wang J., Rosell C.M., Benedito de Barber C. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 2002, 79:221-226.
40. Willett W., Manson J., Liu S. Glycemic index, glycemic load, and risk of type 2 diabetes. American Journal of Clinical Nutrition 2002, 76(S):274S-280S.
41. Wood P. Relationships between solution properties of cereal β glucans and physiological effects. A review. Trends in Food Science & Technology 2002, 13:313-320.