Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

Abstract

Summary Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant starch (RS) and distilled monoglyceride was evaluated through a central composite rotational design. A press extruder was used to produce the pasta. Water absorption index showed statistical difference between the WF and DWS indicating that proteins present in each samples were different. Pasta samples obtained with the WF presented a shorter cooking time and less solid loss than those obtained with DWS. Increase in volume and weight gain was similar for both samples. Instrumental texture responses showed that pasta made from DWS had higher values for firmness and springiness and lower for adhesiveness when compare to WF pastas. Nevertheless, pasta made from both samples showed similar behaviours of final RS contents of 4% after cooking. Therefore, they could be considered as a source of fibres according to the Brazilian Laws (3 g dietary fibre/100 g product).

Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

“…Sozer et al demonstrated that substitution of durum wheat semolina with 100 g kg −1 RS type III caused an increase in OCT compared to control pasta. Conversely, other studies showed that replacing durum wheat semolina with RS type II and III caused a slight decrease in OCT values . The disagreement between the studies could be due to the different pasta formulation (type and content of RS and flour) and the different process conditions for pasta production.…”

“…The physical properties of resistant starch, in particular its low water‐retaining capacity, make it an easy‐to‐handle functional ingredient which improves texture in the final product . A wide range of foods are enriched with RS, including bread, cakes, muffins, pasta and food that has been cooked in batter …”

Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

“…25 Hi-Maize 260 incorporation reduced cooking loss and water absorption and produced a pasta with equivalent or superior textural properties compared to the control. 72 For pasta dried at 60-85°C they found significant reductions in OCT and water absorption, and increases in cooking loss, all of which scaled with the amount of RS2 added. 72 For pasta dried at 60-85°C they found significant reductions in OCT and water absorption, and increases in cooking loss, all of which scaled with the amount of RS2 added.…”

“…25 Vernaza et al investigated Hi-Maize 260, preparing formulations containing up to 25% Hi-Maize 260 together with up to 0.70% of a lipid (Dimodan B-727, a monoglyceride produced from palm oil). 72 Substitution of pasta dried at 65°C with 10-50% Hi-Maize 1043 was investigated by Aravind et al 24 They observed a significant increase in Farinograph water absorption and decrease in DDT, but saw significant increases in cooking time only at 50% substitution. Increased firmness was observed for pastas incorporating RS2, with the firmest being the pasta with 12% Hi-Maize 260 and no added lipid.…”

Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional

“…BHATTACHARYA et al (1999) encontraram valores médios de 7,50N para a fi rmeza de massas de arroz (rice noodles) de 11 variedades diferentes deste cereal, resultado semelhante aos ensaios deste experimento, porém maior que da amostra padrão. VERNAZA et al (2012) obtiveram valores de fi rmeza de 29,61 e 46,93N para massa tipo espaguete com farinha de trigo e semolina de trigo durum, respectivamente, ambos com adição de 0,35% de monoglicerídio destilado.…”