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

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 993-1002

  Aravind, Nisha ^a,b   Sissons, Mike J ^a   Fellows, Christopher M ^b   Blazek, Jarra ^c   Gilbert, Elliot P ^c  

^a Tamworth Agricultural Institute   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

Author keywords

Durum wheat; Inulin; Pasta; Soluble fibre; Starch digestibility

Indexed keywords

CRYSTALLINITIES; DEGREE OF POLYMERISATION; DURUM WHEATS; IN-VITRO; INULIN; MATRIX; NANOMETRES; NEGATIVE IMPACTS; PASTA; SENSORY PROPERTIES; SOLUBLE DIETARY FIBRE; STARCH GRANULES; XRD ANALYSIS;

MOLECULAR WEIGHT; POLYMERIZATION; POLYMERS;

STARCH;

INSULIN; STARCH;

ARTICLE; CONTROLLED STUDY; COOKING; CRYSTAL STRUCTURE; DIETARY FIBER; ENCAPSULATION; HYDROLYSIS; IN VITRO STUDY; MICROSCOPY; MOLECULAR WEIGHT; PASTA; POLYMERIZATION; WHEAT; X RAY DIFFRACTION;

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84855654811     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.085     Document Type: Article

References (32)

1. I. André, J.L. Putaux, H. Chanzy, F.R. Taravel, J.W. Timmermans, and D. de Wit Single crystals of inulin International Journal of Biological Macromolecules 18 1996 195 204 (Pubitemid 26079746)
2. N. Aravind, M. Sissons, N. Egan, and C. Fellows Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti Food Chemistry 130 2012 299 309
3. N. Aravind, M. Sissons, and C. Fellows Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? Food Chemistry 124 2011 816 821
4. C.S. Brennan, D.E. Blake, P.R. Ellis, and J.D. Schofield 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 24 1996 151 160 (Pubitemid 126370925)
5. C.S. Brennan, V. Kuri, and C.M. Tudorica Inulin-enriched pasta: Effects on textural properties and starch degradation Food Chemistry 86 2004 189 193 (Pubitemid 38283571)
6. C.S. Brennan, and C.M. Tudorica Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas International Journal of Food Science and Technology 43 2008 2151 2162
7. H. Chanvrier, I.A.M. Appelqvist, A.R. Bird, E. Gilbert, A. Htoon, and Z. Li Processing of novel elevated amylose wheats: Functional properties and starch digestibility of extruded products Journal of Agriculture and Food Chemistry 55 2007 10248 10257
8. A. Dan, S. Ghosh, and S.P. Moulik Physicochemical studies on the biopolymer inulin: A critical evaluation of its self-aggregation, aggregate-morphology, interaction with water, and thermal stability Biopolymers 91 2009 687 699
9. A.C. Dona, G. Pages, R.G. Gilbert, and P.W. Kuchel Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release Carbohydrate Polymers 80 2010 599 617
10. G.G. El-Nagar, G. Clowes, C.M. Tudorica, V. Kuri, and C.S. Brennan Rheological quality and stability of yog-ice cream with added inulin International Journal of Dairy Technology 55 2002 89 93 (Pubitemid 34823947)
11. M.C. Godet, A. Buléon, V. Tran, and P. Colonna Structural features of fatty acid-amylose complexes Carbohydrate Polymers 21 1993 91 95
12. I. Goñi, A. Garcia-Alonso, and F. Saura-Calixto A starch hydrolysis procedure to estimate glycemic index Nutrition Research 17 1997 427 437 (Pubitemid 27085990)
13. A. Htoon, A.K. Shrestha, B.M. Flanagan, A. Lopez-Rubio, A.R. Bird, and E.P. Gilbert Effects of processing high amylose maize starches under controlled conditions on structural organization and amylase digestibility Carbohydrate Polymers 75 2009 236 245
14. H. Hursh, and J. Martin Low-carb and beyond: The health benefits of inulin Cereal Foods World 50 2 2005 57 60 (Pubitemid 40527569)
15. M. Jankiewicz, and J. Michniewicz The effect of soluble pentosans isolated from rye grain on staling of bread Food Chemistry 25 1987 241 249
16. A. Lopez-Rubio, B.M. Flanagan, E.P. Gilbert, and M.J. Gidley A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study Biopolymers 89 2008 761 768
17. A. Lopez-Rubio, A. Htoon, and E.P. Gilbert Influence of extrusion and digestion on the nanostructure of high-amylose maize starch Biomacromolecules 8 2007 1564 1572 (Pubitemid 46865129)
18. D. Manno, E. Filippo, A. Serra, C. Negro, L. De Bellis, and A. Miceli The influence of inulin addition on the morphological and structural properties of durum wheat pasta International Journal of Food Science and Technology 44 2009 2218 2224
19. D.D. McIntyre, and H.J. Vogel Nuclear magnetic resonance studies of homopolysaccharides related to starch Starch/Stärke 43 1991 69 76
20. D. Peressini, and A. Sensidoni Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs Journal of Cereal Science 49 2009 190 201
21. M. Petitot, C. Brossard, C. Barron, C. Larre, M.-H. Morel, and V. Micard Modification of pasta structure induced by high temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates Food Chemistry 116 2009 401 412
22. S.L. Randzio, I. Flish-Kabulska, and J.E. Grolier Re-examination of phase transformations in the starch-water system Macromolecules 35 2002 8852 8859 (Pubitemid 35359228)
23. M.B. Roberfroid Dietary fibre, inulin, and oligofructose - A review comparing their physiological effects Critical Reviews in Food Science and Nutrition 33 1993 103 148
24. S.N. Ronkart, C. Deroanne, M. Paquot, C. Fougnies, J.-C. Lambrechts, and C.S. Blecker Characterization of the physical state of spray-dried inulin Food Biophysics 2 2007 83 92 (Pubitemid 47472055)
25. A.K. Shrestha, M.J. Gidley, and E.P. Gilbert Molecular rearrangement of starches during in-vitro digestion: Towards a better understanding of enzyme resistant starch formation in processed starches Biomacromolecules 9 2008 1951 1958
26. A.K. Shrestha, C.S. Ng, A. Lopez-Rubio, J. Blazek, E.P. Gilbert, and M.J. Gidley Enzyme resistance and structural organisation in extruded high amylose maize starch Carbohydrate Polymers 80 2010 699 710
27. M.J. Sissons, N. Aravind, and C.M. Fellows Quality of fibre-enriched spaghetti containing microbial transglutaminase Cereal Chemistry 87 2010 57 64
28. S. Sukhcharn, S.R. Charanjit, S.B. Amrinder, and C.S. Dharmesh Sweet potato-based pasta product: Optimization of ingredient levels using response surface methodology International Journal of Food Science and Technology 39 2004 191 200
29. R.F. Tester, and M.D. Sommerville The effects of non-starch polysaccharides on extent of gelatinisation, swelling and α-amylase hydrolysis of maize and wheat starches Food Hydrocolloids 17 2003 41 54
30. C.M. Tudorica, V. Kuri, and C.S. Brennan Nutritional and physicochemical characteristics of dietary fibre enriched pasta Journal of Agricultural and Food Chemistry 50 2002 347 356 (Pubitemid 34052782)
31. M. Wang, R. Hamer, T.V. Vliet, and G. Oudgenoeg Interaction of water-extractable pentosans with gluten proteins: Effects of dough properties and gluten quality Journal of Cereal Science 36 2002 25 37
32. A.L. Waterhouse, and N.J. Chatterton Glossary of Fructan Terms Science and Technology of Fructans 1993 Boca Raton CRC