Inulin-enriched pasta: effects on textural properties and starch degradation

Brennan, Charles S.; Kuri, Víctor; Tudorica, Carmen M.

doi:10.1016/j.foodchem.2003.08.034

Cited by 190 publications

(147 citation statements)

References 18 publications

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“…However, in vivo studies have shown that soluble fibers are capable of reducing post-meal glycemic responses. A similar effect was registered by Brennan et al, (2004) for spaghetti with 10% added inulin. This data allow us infer that the effect of inulin on glycemia could be dependent on the process to which the food was submitted.…”

Section: Nutritional Parameterssupporting

confidence: 78%

“…This result for the standard bread is likely due to the presence of fat which can encapsulate starch grains hindering enzymatic hydrolysis and its subsequent absorption (Grossmann, Barber, 1997). Inulin's ability to absorb enough water can reduce grain intumescences and starch gelatinization thereby leading to lower hydrolysis (Brennan et al, 2004;Tudorica et al, 2002).…”

Section: Nutritional Parametersmentioning

confidence: 99%

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Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil

Silveira

Salgado

et al. 2011

Braz. J. Pharm. Sci.

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The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.Uniterms: Inulin/effect of application. White bread/analysis. Fat/substitutes. Foods/ sensory analyse.O presente trabalho avaliou o efeito da adição de inulina sobre os parâmetros sensoriais, nutricionais e físicos do pão branco. Foram desenvolvidas três formulações contendo 0%, 6% e10% de inulina. Foram realizadas análises físicas de massa, volume, volume específico, densidade, composição centesimal, índice glicêmico (IG) e análise sensorial descritiva quantitativa. A redução do volume do pão contendo 10% de inulina foi maior que os dados da literatura. O peso do pão não diferiu estatisticamente. Houve uma redução de 85% do teor de gordura do pão com 6% de inulina e 86% para o pão com 10% de inulina. O índice glicêmico obtido no pão com 10% de inulina foi menor do que o com 6% de inulina e igual ao sem inulina. O pão adicionado de 6% de inulina foi tido como de boa qualidade sensorial.Unitermos: Inulina/efeitos da adição. Pão branco/análise. Gordura/substitutos. Alimentos/análise sensorial.

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Section: Nutritional Parameterssupporting

confidence: 78%

Section: Nutritional Parametersmentioning

confidence: 99%

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil

Silveira

Salgado

et al. 2011

Braz. J. Pharm. Sci.

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“…The best pasta products are traditionally manufactured with only durum wheat because of excellent rheological properties of the dough and the superior color, cooking quality and consumer acceptance of the product (Dexter & Matson, 1979). Specially blended pasta products with nondurum wheat ingredients such as inulin, guar gum, pea fiber, locust bean gum, xanthan gum, bamboo fiber, bglucan (Brennan & Tudorica, 2007;Brennan, Victor, & Tudorica, 2004) and whey protein concentrate (Prabhasankar, Jyotsna, Indrani, & Venkateswara Rao, 2007) that enhance the nutritional properties of the resulting pasta are also known. The legumes like ''urad'' and mung bean can be utilized to improve nutritional quality of pasta (Galvez, Resurreccion, & Ware, 1995;Sarabhai, 1992).…”

Section: Introductionmentioning

confidence: 99%

Influence of vegetable purees on quality attributes of pastas made from bread wheat(T. aestivum)

Rekha¹,

Chauhan²,

Prabhasankar³

et al. 2013

CyTA - Journal of Food

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Various vegetable puree-incorporated quick cooking pastas (VPP) from non-durum wheat T. aestivum were developed and their quality attributes were evaluated. The results indicated that maximum incorporation of puree was used in carrot pasta (420 g/kg) and minimum amount was incorporated in beetroot pasta (150 g/kg). High yellowness was observed in carrot pasta (20.33) and low in the case of beetroot pasta (8.73). All VPP had lower cooking loss, swelling index and texture values than the control. Overall sensory scores of all the VPP was low as compared to the control except in the case of carrot pasta (6.1) which had a score comparable with the control (6.2). The pigment and crude fiber content were found to be higher in VPP. The scanning electron microscopy (SEM) analysis of the cooked pastas revealed that addition of purees have altered microstructure of pasta comprising starch granules and protein matrix network which contributed to the difference in the cooking loss.Keywords: vegetable puree; pasta; microstructure; amylograph Se desarrollaron distintas variedades de pasta de coccio´n ra´pida que incorporan pure´vegetal (VPP por sus siglas en ingle´s) de trigo no duro T. aestivum, evalua´ndose sus atributos cualitativos. Los resultados indican que en la pasta con zanahoria se utilizo´la cantidad ma´xima de pure´(420 g/kg), en tanto que en la pasta con remolacha se empleo´la cantidad mı´nima (150 g/kg). Se observoú n alto nivel de color amarillento en la pasta con zanahoria (20,33) y un nivel escaso de este color en el caso de la pasta con remolacha (8,73). En comparacio´n con el grupo de control, todas las VPP experimentaron bajos niveles de pe´rdida en el ı´ndice de hinchamiento y de textura durante la coccio´n. Asimismo, comparando con el grupo de control, en te´rminos sensoriales la puntuacio´n general de todas las VPP fue reducida, excepto en el caso de la pasta con zanahoria (6,1), cuya puntuacio´n fue equivalente a la del grupo de control (6,2). Se constata que tanto el pigmento como el contenido de fibra cruda son superiores en las VPP. El ana´lisis SEM de las pastas cocidas indica que la incorporacio´n de pure´s altero´la microestructura de la pasta, formada de gra´nulos de almido´n y un tejido de matriz de proteı´nas, lo cual repercutio´en la pe´rdida durante la coccio´n.

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“…Inulin was successfully applied as a fat substitute in sausages (Mendoza et al 2001;Garcia et al 2006;Hadorn et al 2007) or yogurts (Guven et al 2005). It improved the taste of ice cream (El-Nagar et al 2002), and was applied for nutritional reasons in pasta (Brennan et al 2004) or bread (Brien et al 2003).…”

mentioning

confidence: 99%

“…It reduces the lipids level in blood (Williams 1999), and increases the absorption of calcium by the body (Griffin et al 2003). Inulin present in starchy products reduces the glycaemic index (Brennan et al 2004).…”

mentioning

confidence: 99%

Effect of storage on texture and microbiological stability of o-w emulsions with inulin

Glibowski¹,

Kordowska‐Wiater²,

Glibowska³

2011

Czech J. Food Sci.

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Glibowski P., Kordowska-Wiater M., Glibowska A. (2011): Effect of storage on texture and microbiological stability of o-w emulsions with inulin. Czech J. Food Sci., 29: 137-144.The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oilin-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/w). The samples were analysed within 24 h from the production and after 7, 14, 28, 42, and 56 days of storage. Whey protein isolate (3% w/w) or polyglycerol polyricinoleate (1% w/w) were used as emulsifiers and half of the samples were chemically preserved with potassium sorbate (0.2% w/w). Hardness, adhesiveness, and cohesiveness did not change significantly (P ≤ 0.05) during storage. Most of the samples were microbiologically stable. Only the application of the protein emulsifier had an effect on the intensive growth of microorganisms. The shelf-life of low-fat chemically preserved products based on inulin can be established to be two months. Chemical preservation of the products with non-protein emulsifiers is not necessary. Sensory evaluation of spreads containing inulin revealed a significant decrease in smoothness and meltability in the mouth and good spreadability comparable with commercial products without inulin.

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Inulin-enriched pasta: effects on textural properties and starch degradation

Cited by 190 publications

References 18 publications

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Influence of vegetable purees on quality attributes of pastas made from bread wheat(T. aestivum)

Effect of storage on texture and microbiological stability of o-w emulsions with inulin

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