Journal
FOOD CHEMISTRY
Volume 86, Issue 2, Pages 189-193Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2003.08.034
Keywords
pasta; dietary fibre; glycaemic index; diabetes; non-starch polysaccharides
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The effects of inulin addition on the cooking properties, texture and nutritional characteristics of durum wheat pasta were determined. Inulin was shown to influence the swelling index and firmness, but not the adhesiveness and elasticity of pasta products. Addition of inulin to pasta also had a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycaemic index by up to fifteen per cent. The results suggest that by using non-starch polysaccharides it is possible to enhance the nutritional quality of pasta, without deleteriously affecting its cooking and textural properties. (C) 2003 Elsevier Ltd. All rights reserved.
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