Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 1100-1109

  Aravind, Nisha ^a,b,c   Sissons, Mike ^a   Fellows, Christopher M ^b   Blazek, Jaroslav ^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; Pasta; Resistant starch; Spaghetti; Starch

Indexed keywords

BENEFICIAL EFFECTS; CONTROL SAMPLES; CRYSTALLINITIES; DIETARY FIBRE; DURUM; DURUM WHEATS; ELEVATED LEVEL; HUMAN HEALTH; IN-VITRO; MOLECULAR ARRANGEMENTS; OPTIMISATIONS; PASTA; RESISTANT STARCH; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SMALL-ANGLE SCATTERING; SPAGHETTI; STARCH HYDROLYSIS;

X RAY DIFFRACTION;

STARCH;

STARCH;

ARTICLE; CONTROLLED STUDY; COOKING; DIGESTION; FOOD PROCESSING; FOOD TEXTURE; HYDROLYSIS; IN VITRO STUDY; NONHUMAN; PASTA; PROCESS OPTIMIZATION; SENSORY EVALUATION; SMALL ANGLE SCATTERING; TRITICUM DURUM; X RAY DIFFRACTION;

DIGESTION; FLOUR; FOOD HANDLING; HUMANS; MODELS, BIOLOGICAL; STARCH; TASTE; TRITICUM;

SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

EID: 84867051991     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.035     Document Type: Article

References (53)

1. AACC International, 2010. Approved methods of analysis, (11th Ed.) Methods 38-12A, 44-15A, 54-21, 26-41. AACCI, St. Paul, MN.
2. B.O.A. Adamu Resistant starch derived from extruded corn starch and guar gum as affected by acid and surfactants: Structural characterization Starch/Stärke 53 2001 582 591
3. A.G. Alonso, F.S. Calixto, and J.A. Delcour Influence of botanical source and processing on formation of resistant starch type III Cereal Chemistry 75 6 1998 802 804
4. N. Aravind, M.J. Sissons, N. Egan, and C.M. Fellows Effect of insoluble dietary fibre addition on technological, sensory and structural properties of durum wheat spaghetti Food Chemistry 130 2012 299 309
5. N. Aravind, M.J. Sissons, and C.M. Fellows Effect of soluble dietary fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti Food Chemistry 131 2012 893 900
6. 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
7. J. Blazek, and E.P. Gilbert Effect of enzymatic hydrolysis on native starch granule structure Biomacromolecules 11 2010 3275 3289
8. J. Blazek, E.P. Gilbert, and L. Copeland Effects of lipids on pasting properties of wheat starch during repeated heating and cooling Journal of Cereal Science 54 2011 151 159
9. M.A. Brennan, I. Merts, J. Monro, J. Woolnough, and C.S. Brennan Impact of guar gum and wheat bran on the physical and nutritional quality of extruded breakfast cereals Starch-Starke 60 2008 248 256
10. Brown, I. L.; McNaught, K. J.; Ganly, R. N.; Conway, P. L.; Evans, A. J.; Topping, D. L.; & Wang, X. (1996). Probiotic compositions. International Patent WO 96/08261/A1. Issued Mar 21, 1996; University of New South Wales; Burns Philip and Co. Limited; Burns Philip Res and Dev Pty; Mauri Lab Pty Ltd.; Commonwealth Science Industrial Research Organization; Arnotts Biscuits Ltd.; Good man Fielder Ingredients Li; Goodman Fielder Ltd.; Brown I. L, McNaught K. J.; Ganly R. N.; Conway P.L.; Evans A.J.; Topping D. L.; Wang X.
11. C. Bruneel, B. Pareyt, K. Brijs, and J.A. Delcour The impact of the protein network on the pasting and cooking properties of dry products Food Chemistry 120 2010 371 378
12. M.C. Bustos, G.T. Perez, and A.E. Leon Sensory and nutritional attributes of fibre-enriched pasta LWT-Food Science and Technology 44 2011 1429 1434
13. R.E. Cameron, and A.M. Donald A small-angle X-ray scattering study of the absorption of water into the starch granule Carbohydrate Research 244 1993 225 236
14. A. Cassidy, S.A. Bingham, and J.H. Cummings Starch intake and colorectal-cancer risk-an international comparison British Journal of Cancer 69 1994 937 942
15. J.E. Dexter, and R.R. Matsuo Relationship between Durum wheat protein properties and pasta dough rheology and spaghetti cooking quality Journal of Agricultural and Food Chemistry 28 1980 899 902
16. J.W. Dick, and V.L. Youngs Evaluation of durum wheat, semolina and pasta in the United States G. Fabriani, C. Lintas, Durum wheat chemistry and technology 1998 American Association of Cereal Chemists Inc St. Paul MN USA 237 248
17. J. Doutch, M. Bason, F. Franceshcini, K. James, D. Clowes, and E.P. Gilbert Structural changes during starch pasting using simultaneous rapid visco analysis and small-angle neutron scattering Carbohydrate Polymers 88 2012 1061 1071
18. H.N. Englyst, S.M. Kingman, and J.H. Cummings Classification and measurement of nutritionally important starch fractions European Journal of Clinical Nutrition 46(2) 1992 S33 S50
19. A. Fardet, J. Abecassis, C. Hoebler, P.M. Baldwin, A. Buleon, and S. Berot Influence of technological modifications of the protein network from pasta on in vitro starch degradation Journal of Cereal Science 30 1999 133 145
20. T. Gelencsér, V. Gál, M. Hódsagi, and A. Salgó Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta Food Bioprocess Technology 1 2008 171 179
21. T. Gelencsér, V. Gál, and A. Salgó Effects of applied process on the in vitro digestibility and resistant starch content of pasta products Food Bioprocess Technology 3 2010 491 497
22. Gilbert, E. P.; Lopez-Rubio, A.; & Gidley, M. J. (2012). Characterisation Techniques in Food Materials Science. In B. Bhandari, Y. Roos (Eds.), Food Materials Science and Engineering. Wiley-Blackwell.
23. M.C. Godet, A. Buleon, V. Tran, and P. Colonna Inclusion/exclusion of fatty acids in amylose complexes as a function of the fatty acid chain length Carbohydrate Polymers 21 1993 91 95
24. J.A. Higgins Resistant starch: Metabolic effects and potential health benefits Food Science and Technology Abstracts 87 2004 761 768
25. 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 organisation and amylase digestibility Carbohydrate Polymers 75 2009 236 245
26. C.W.C. Kendall, A. Emam, L.S.A. Augustin, and D.J.A. Jenkins Resistant starches and health Journal of AOAC International 87 2004 769 774
27. R.K. Kordonowy, and V.L. Youngs Utilization of durum bran and its effect on spaghetti Cereal Chemistry 62 1985 301 308
28. F.U. Lei, J.-C. Tian, C.-L. Sun, and L.I. Chun RVA and Farinograph properties study on blends of resistant starch and wheat flour Agricultural Sciences in China 7 2008 812 822
29. V.M. Leloup, P. Colonna, S.G. Ring, K. Roberts, and B. Wells Microstructure of amylose gels Carbohydrate Polymers 18 1992 189 197
30. A. López-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
31. A. López-Rubio, B.M. Flanagan, A.K. Shrestha, M.J. Gidley, and E.P. Gilbert Molecular rearrangement of starch during in vitro digestion: Toward a better understanding of enzyme resistant starch formation in processed starches Biomacromolecules 9 2008 1951 1958
32. A. López-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
33. H.R. Palacios, P.B. Schwarz, and B.L. D'Appolonia Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: Relationship to bread staling Journal of Agricultural and Food Chemistry 52 2004 5978 5986
34. A. Raben, A. Tagliabue, N.J. Christensen, J. Madsn, J.J. Holst, and A. Astrup Resistant starch: The effect on postprandial glycemia, hormonal response and satiety American Journal of Clinical Nutrition 60 1994 544 551
35. A. Raben, A. Tagliabue, N.J. Christensen, J. Madsn, J.J. Holst, and A. Astrup Resistant Starch: the effect on postprandial glycemia, hormonal response and satiety American Journal of Clinical Nutrition 60 1994 544 551
36. S.G. Ring, J.M. Gee, M. Whittam, P. Orford, and I.T. Johnson Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro Food Chemistry 28 1988 97 109
37. M.G. Sajilata, R.S. Singhai, and P.R. Kulkarno Resistant starch - A review Food Science and Food Safety 5 2006 1 17
38. O. Sevenou, S.E. Hill, I.A. Farhat, and J.R. Mitchell Organisation of the external region of the starch granule as determined by infrared spectroscopy International Journal of Biological Macromolecules 31 2002 79 85
39. K. Shamai, E. Shimoni, and H. Bianco-Peled Small angle X-ray scattering of resistant starch type III Biomacrmolecules 5 2004 219 223
40. Y.C. Shi, T. Capitani, P. Trzasko, and R.J. Jeffcoat Molecular structure of a low-amylopectin starch and other high-amylose maize starches Journal of Cereal Science 27 1998 289 299
41. A.K. Shrestha, C.S. Ng, A. Lopez-Rubio, J. Blazek, E.P. Gilbert, and M.J. Gidley Enzyme resistance and structural organization in extruded high amylose maize starch Carbohydrate Polymers 80 2010 699 710
42. J. Singh, A. Dartois, and L. Kaur Starch digestibility in food matrix: a review Trends in Food Science and Technology 21 2010 168 180
43. J. Singh, L. Kaur, and O.J. McCarthy Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review Food Hydrocolloids 21 2007 1 22
44. M.J. Sissons, and R.A. Hare Tetraploid wheat-a resource for genetic improvement of durum wheat quality Cereal Chemistry 79 2002 78 84
45. M.J. Sissons, N. Egan, S. Alexander, and I.L. Batey Comparison of Australian and Italian spaghetti using sensory and instrumental techniques Food Australia 58 2006 101 107
46. M.J. Sissons, N. Ames, N. Egan, and C. Rhymer A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti International Journal of Food Science and Technology 43 2009 1323 1329
47. M.J. Sissons, N. Aravind, and C.F. Fellows Quality of fibre-enriched spaghetti containing microbial transglutaminase Cereal Chemistry 87 2010 57 64
48. N. Sozer, A.C. Dalgic, and A. Kaya Thermal, textural and cooking properties of spaghetti enriched with resistant starch Journal of Food Engineering 81 2007 476 484
49. M.G. Vernaza, E. Biasutti, M. Schmiele, L.Z. Jaekel, A. Bannwart, and Y.K. Chang Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures International Journal of Food Science and Technology 47 2012 1302 1312
50. R.J. Vonk, R.E. Hagedoorn, R.D. Graaff, H. Elzinga, S. Tabak, and Y.X. Yang Digestion of so-called resistant starch sources in the human small intestine The American Journal of Clinical nutrition 72 2000 432 438
51. M.A. Whittam, and T.R. Noel Melting behavior of Aand B-type crystalline starch International Journal of Biological Macromolecules 12 1990 359 362
52. S. Zabar, U. Lesmes, I. Katz, E. Shimoni, and H. Bianco-Peled Studying different dimensions of amylose long chain fatty acid complexes: molecular, nano and micro level characteristics Food Hydrocolloids 23 2009 1918 1925
53. G. Zhang, Z. Ao, and B.R. Hamaker Slow digestion property of native cereal starches Biomacromolecules 7 2006 3252 3258