The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber. Keywords: Dietary fiber; nonstarch polysaccharides; starch; pasta; glucose release; digestibility; nutrition

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Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes. Addition of inulin to yog-ice cream was shown to increase viscosity of the yogurt-ice cream mix and increase hardness of the resulting yog-ice cream. Meltdown characteristics of the yog-ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.

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