Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 2, Pages 347-356Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0106953
Keywords
dietary fiber; nonstarch polysaccharides; starch; pasta; glucose release; digestibility; nutrition
Ask authors/readers for more resources
The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available