Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

Foschia, Martina; Peressini, Donatella; Sensidoni, Alessandro; Brennan, Margaret A.; Brennan, Charles S.

doi:10.1016/j.foodchem.2014.09.062

Cited by 96 publications

(78 citation statements)

References 37 publications

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“…Dough blends (500 g durum semolina and 32.5 g water/100 g dry components) were mixed for 20 min in the pasta machine and then extruded. The extruded pasta was stored at −18°C for in vitro digestion analysis (Foschia et al, 2015). Mushroom powder enriched formulations replaced 5 g, 10 g and 15 g/100 g (w/w) semolina, respectively.…”

Section: Pasta Preparationmentioning

confidence: 99%

“…While durum wheat semolina is traditionally used, recent research has focussed on bioactive ingredients to improve physical and nutritional qualities of pasta (Foschia, Peressini, Sensidoni, Brennan, & Brennan, 2015). Much of this interest is related to the manipulation of glycaemic index (GI).…”

Section: Introductionmentioning

confidence: 99%

“…Much of this interest is related to the manipulation of glycaemic index (GI). GI is a measure of the rate at which carbohydrates in foods are converted to sugar components and how these foods affect postprandial blood glucose responses (Foschia et al, 2015). Clinical research has shown a correlation between low GI diets in individuals with diabetes and the risk of hyperlipidaemia and cardiovascular diseases (Dona, Pages, Gilbert, & Kuchel, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Pasta is an important staple food widely consumed around the world that is considered to be low GI due to the slow rate of starch degradation following ingestion (Foschia et al, 2015). The main component of pasta is starch, and many studies have used dietary fibre and protein to enhance the nutritional quality of pasta.…”

Section: Introductionmentioning

confidence: 99%

“…The main component of pasta is starch, and many studies have used dietary fibre and protein to enhance the nutritional quality of pasta. These additional ingredients have included wheat bran (Sobota, Rzedzicki, Zarzycki, & Kuzawinska, 2015), inulin, β-glucan, guar gum or bamboo fibre Foschia et al, 2015) fish material (Parvathy, Bindu, & Joshy, 2017) and other functional ingredients (Jan, Saxena, & Singh, 2017;Martínez, Marín, Gili, Penci, & Ribotta, 2017). However, to the authors' knowledge, little work has been undertaken regarding substitution of semolina with mushroom powders to produce pasta like products Generally, mushroom powder is a rich source of protein and dietary fibre compared with semolina and while mushrooms may contain more fat than semolina 75% of this is in the form of polyunsaturated fatty acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, 2017;Ni, Xu, Bu, & Ying, 2017, Rašeta et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Pasta Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in‐vitro starch digestibility, and anti‐inflammatory efficacy

Kumari,

Gupta

2023

J Sci Food Agric

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BACKGROUNDThe consumption of bakery goods is gradually increasing due to their accessibility, convenience, distinctive flavor, and affordability. The food industry is experimenting with novel methods of fortification, supplementation, enrichment, and adding value to bakery ingredients. The present investigation assessed the physicochemical, morphological, and sensorial properties, and anti‐inflammatory efficacy of rusks with black rice incorporated.RESULTSThe addition of black rice flour significantly increased (P < 0.05) the total ash (from 1.34 to 1.78 g·kg−1), crude protein (from 5.68 to 75 g·kg−1), and total fat (from 11.93 to 12.80 g·kg−1) content but the carbohydrate content of the rusk decreased significantly (from 76.23 to 71.42 g·kg−1). Similarly, the phenolic and flavonoid content increased and showed excellent free‐radical scavenging activity after black rice incorporation. The inclusion of black rice flour led to improved functional properties while decreasing the rate of starch digestion and the eGlycemic Index (eGI) score. The sensory scores declined after black rice incorporation but for all rusk samples acceptability was above the lowest level (i.e., ≥5).CONCLUSIONThis study demonstrated that the incorporation of black rice flour into refined wheat flour can enhance the nutritional value of rusk and that it is possible to prepare rusk and other bakery goods using up to 30% black rice with taste and other sensory attributes similar to control rusk. © 2023 Society of Chemical Industry.

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Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

Güven,

Şensoy

2024

J Sci Food Agric

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BackgroundDietary fibers (DFs) may influence the structural, nutritional, and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and this study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.ResultsThe combined use of DSC, FTIR, and XRD provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. FTIR results revealed an interaction between starch and inulin. SEM analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR, and SEM analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.ConclusionThe study highlighted the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C, 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility.This article is protected by copyright. All rights reserved.

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Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

Cited by 96 publications

References 37 publications

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

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

Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in‐vitro starch digestibility, and anti‐inflammatory efficacy

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

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