Effect of guar gum content on some physical and nutritional properties of extruded products

Parada, Javier; Aguilera, José Miguel; Brennan, Charles S.

doi:10.1016/j.jfoodeng.2010.11.001

Cited by 58 publications

(35 citation statements)

References 30 publications

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“…In the absence of NaCl, pasting temperature, peak viscosity, and breakdown value of PS were significantly increased after addition of FG (Table 1 and Table 2). The result is consistent with that of other researchers 11,20,21 . An increase in the pasting temperature for PS with added FG might be the result of strong hydrophilic properties of FG, which prevented the swelling of PS during www.scienceasia.org heating 22 .…”

Section: Resultssupporting

confidence: 94%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

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To investigate the effect of salt and sugar on the physicochemical properties of flaxseed polysaccharidepotato starch (FG-PS) complexes we measured pasting, gelling, swelling properties, and freeze-thaw stability by methods of rapid viscosity analysis, texture analysis, centrifugation, and freeze-thaw storage, respectively. In the presence of NaCl, the pasting temperature, peak viscosity, final viscosity, breakdown value, and swelling power of FG-PS complexes increased as the NaCl level increased. The hardness of FG-PS complexes gradually reduced with increasing NaCl level. Syneresis of FG-PS complexes was the lowest with addition of high levels of NaCl. These results indicate that both starch-salt and hydrocolloid-salt interactions might govern the physicochemical properties of FG-PS complexes in the presence of NaCl. In the presence of sugar, an increase in pasting temperature, peak viscosity, final viscosity, breakdown value, and gel hardness of FG-PS complexes was observed with increasing added level of sucrose and glucose, while swelling power and syneresis decreased.

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Section: Resultssupporting

confidence: 94%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

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“…Table 3 represents the melting enthalpy (ΔH) in all raw (Table 3a) and cooked (Table 3b) pasta samples, and indicates that addition of mushroom powder increased ΔH values compared to control semolina only pasta. This suggests addition of mushroom powders reduced the degree of starch granule gelatinisation or dextrinisation during the both cold extrusion and cooking (Parada, Aguilera, & Brennan, 2011). Supplementary Table 1 shows strong positive correlations between ΔH of raw pasta and IDF, TDF, and fat content, while negative correlation were observed between ΔH of raw pasta and total starch content.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

et al. 2018

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This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.

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“…XMT provides a non-invasive means of accessing features such as cell size and cell wall thickness, along with their distributions, which is impossible with 2D imaging (Trater, Alavi, & Rizvi, 2005). XMT has been successfully used to analyze the internal structure of extruded samples comprising of starch only Babin et al, 2007;Cheng, Alavi, Pearson, & Agbisit, 2007), starch with proteins Cho & Rizvi, 2009;Trater et al, 2005), wheat flour (Robin et al, 2010) and flours with guar gum (Parada, Aguilera, & Brennan, 2011). To the best of our knowledge, this technique has not yet been used to study the impact of fruit fibers on the cellular architecture of extrudates.…”

Section: Introductionmentioning

confidence: 99%

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

Karkle

Alavi

Doğan

2012

Food Research International

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Effect of guar gum content on some physical and nutritional properties of extruded products

Cited by 58 publications

References 30 publications

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

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