Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer= RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p<0.05) in pasta products with added RS. Cooking quality characteristics were unaffected by RS addition. The results also indicated that interactions between RSs and other flour components may influence the in vitro digestibility of pasta products. According to the sensory evaluation of products, RS-s did not alter the sensory properties of pastas. However, the type of flour had significant effect on the sensory preference.
Cereal Chem. 82(5):488-493The process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near-infrared spectra provided insight into both chemical and physical changes that occur in the seed, in particular mobilization processes involving carbohydrates. RVA curves also contain physical and chemical information and can be interpreted as physicochemical spectra. The process of germination was followed sensitively through the RVA curves and some rheological parameters (peak viscosity, trough, breakdown, final viscosity, and setback) were highly correlated (R = 0.95-0.98) with predicted values calculated from NIR spectra. Viscosity data calculated from RVA curves collected at 200-480 sec showed the most characteristic changes during the early heat treatment stage of the pasting procedure. Strong intercorrelations were found between viscosity data and NIR spectra from the beginning of the swelling and gelatinization processes in germinating seed. The NIR and RVA methods were sensitive tools for the rapid investigation of the germination process, which is important both from a physiological and technological point of view.
Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an airdrying room at 35-40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower ( p< 0.05) in the case of raw and dried samples compared to the cooked pastas. It can be concluded that the resistant starches used in the samples are heat sensitive and their properties change radically during the pasta preparation, mainly during cooking.
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