Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Stuknytė, Milda; Cattaneo, Stefano; Pagani, Maria Ambrogina; Marti, Alessandra; Micard, Valérie; Hogenboom, Johannes A.; Noni, Ivano De

doi:10.1016/j.foodchem.2013.10.071

Cited by 52 publications

(39 citation statements)

References 26 publications

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“…Hellwig and Henle (2013) studied the release of PYR after in vitro digestion of casein samples and found 4% of total PYR in the digested samples as a free form. The same percentage was reported by Stuknytė et al (2014) after the digestion of cooked pasta, dried at 93°C. Therefore the limited release of PYR after in vitro digestion of puffed cereals could be due to lower protein digestibility because of protein cross-linking, as suggested by the relevant content of PYR, which acts as a protein cross-linker.…”

Section: Ages Release and Starch Degradation During In Vitro Static Dsupporting

confidence: 77%

“…The effect of cooking wheat grains in presence of different humidity on starch digestibility was evaluated by Alsaffar (2010), who observed a sugar content ranging from 30.7 to 74.2 g 100 g À1 DM after pancreatic amylolysis of starch. Recently, Stuknytė et al (2014) studied starch digestibility in samples of cooked pasta dried at 62°C (LT) or 93°C (HT) using the same digestion protocol and amylolysis indices adopted in the present work. These authors evidenced sugar content in the digested samples to be 30.46 g 100 g À1 DM for LT and 35.95 g 100 g À1 DM for HT pasta; HT pasta was also characterized by more intense starch swelling Table 1 Levels of glucose, maltose and maltotriose (g 100 g À1 DM) in kernels puffed at different processing conditions (optimal and standard) before and after in vitro digestion.…”

Section: Ages Release and Starch Degradation During In Vitro Static Dmentioning

confidence: 99%

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Heat damage and in vitro starch digestibility of puffed wheat kernels

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Section: Ages Release and Starch Degradation During In Vitro Static Dsupporting

confidence: 77%

Section: Ages Release and Starch Degradation During In Vitro Static Dmentioning

confidence: 99%

Heat damage and in vitro starch digestibility of puffed wheat kernels

et al. 2015

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“…1), along with the increasing level of DF found in ws+lpa+lf bean-enriched spaghetti, could have further limited enzymatic hydrolysis by acting as a physical barrier and/or by increasing viscosity (Singh, Dartois, & Kaur, 2010). Likewise Stuknytė et al (2014), using SEM photomicrographs, revealed noticeable changes on the ultrastructure of durum wheat spaghetti before and after cooking, which determined different in vitro digestibility values.…”

Section: In Vitro Starch Digestion Evaluation Of Cooked To Optimum Glmentioning

confidence: 99%

Cooking quality and starch digestibility of gluten free pasta using new bean flour

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“…Unless pasta is to be sold as a fresh product with a short shelf-life it must be further processed to ensure biochemical and microbiological stability (Johnston, 2001). At the industrial scale, pasta is dried to a moisture content of 120 g/kg, however, the Federal Code of Regulations allows pasta moisture to be as high as 130 g/kg (Stuknytė et al, 2014;Food and Drug Administration, 2014). Currently, pasta is mostly manufactured with the use of high and very high temperature *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Piwińska

Wyrwisz

Kurek

et al. 2015

CyTA - Journal of Food

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(2016) Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta, CyTA -Journal of Food, 14:1, 101-108, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta Monika Piwińska*, Jarosław Wyrwisz, Marcin Kurek, and Agnieszka Wierzbicka Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.Keywords: vacuum-drying; β-glucan; dietary fiber; pasta Se añadió fibra de avena β-glucano en polvo a la masa de pasta a niveles 40, 80, 120, 160 y 200 g/kg. La pasta se secó a altas temperaturas en un secador al vacío. Se evaluó la calidad de cocinado en base al cálculo del índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado. Se realizaron otras pruebas para determinar el color, la dureza, la adhesión, el total de fibra alimentaria y el contenido de β-glucano en la pasta. Los resultados mostraron que el secado al vacío tuvo un impacto significativo en la calidad del cocinado y las propiedades físicas de la pasta. La absorción de agua y el índice de hinchazón fueron mayores, aunque la pérdida de volumen en el cocinado fue menor en la pasta secada al vacío que con aquella secada con tecnología VHT. El índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado fueron significativamente elevados en muestras con fibra de avena β-glucano en polvo en comparación con las muestras control. La pasta con avena en polvo resultó ser más oscura, suave y menos pegajosa que la pasta con semolina. La ligereza de las muestras secadas al vacío fue mayor, mientras que el color rojizo fue menor que en las muestras secadas de manera convencional.

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Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Cited by 52 publications

References 26 publications

Heat damage and in vitro starch digestibility of puffed wheat kernels

Heat damage and in vitro starch digestibility of puffed wheat kernels

Cooking quality and starch digestibility of gluten free pasta using new bean flour

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

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