Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta

Abstract

The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran (OB) and inulin (IN) with the purpose of improving their nutritional quality. RSII, RSIV, OB and IN were substituted for a portion of bread wheat flour at levels 2.5%, 5.0%, 7.5% and 10.0%. Cooking properties, amylose and inulin losses, color and texture were measured. Finally, nutritional quality of enriched pasta was evaluated by protein losses during cooking and total dietary fiber. Microstructure of pasta was analyzed by scanning electron microscopy. Addition of RSII into pasta formulation improved the quality of the final product. RSIV-enriched pasta presented an improvement in textural characteristics and OB affected cooking properties positively up to 5% of substitution. Inulin was lost during cooking; besides, its addition negatively affected the technological quality of pasta. The results obtained in this study prove that it is possible to elaborate pasta with acceptable cooking quality and with improved nutritional characteristics by adding 10% of RSII and RSIV and 5% of OB.

Sensory and nutritional attributes of fibre-enriched pasta

“…This increase in resistant starch fraction could be explained in terms of the strengthening of the protein matrix that protect starch granules against digestion by alpha amylase, the presence of a well development protein network was observed in a previous work (Bustos et al, 2011) when this fibre was incorporated to pasta formulation.…”

“…1C). In a previous work we found that more than 5 g/100 g of oat fibre addition to pasta formulation generates a disruption of the protein starch matrix (Bustos et al, 2011) so that starch granules become more accessible, and hence more susceptible to enzyme degradation (Colonna et al, 1990;Fardet et al, 1998).…”

“…Pasta was prepared using 50 g of flour, 500 mg of salt (NaCl) and distilled water, which was established through trial and error until the appearance, sheeting, and handling properties necessary to produce a visually optimum dough prior to lamination were obtained. The pasta was prepared as reported previously (Bustos, Pérez, & León, 2011). Pasta was then dried at low temperature in two steps: the first one was 30 min at 30 C without controlling humidity, in an air convection drier; the second step was perform at 45 C in a humidity-controlled (75%) drier for 17.5 h. The samples were wrapped in cling film, and stored in airtight containers at room temperature until needed.…”

“…Considering that resistant starch enriched pasta structure was described as a compact matrix with starch granules entrapped in a protein network (Bustos et al, 2011), the decrease in starch hydrolysis could be explained by the fact that encapsulation of starch by proteins and the physical structure of starch are mainly responsible for the reduced enzymatic susceptibility of starch in cooked pasta (Petitot et al, 2009).…”

“…In fibre-enriched pasta, much research has been done in order to understand how different types of fibres affect the arrangement of components in pasta structure (Brennan et al, 1996;Bustos, Pérez & León, 2011;Sozer, Dalgıç, & Kaya, 2007;Tudorica, Kuri, & Brennan, 2002). A modified pasta structure by insoluble fibre can affect the rate of starch degradation (or starch digestibility) which affects the glycemic and insulinemic index.…”