Effects of drying temperature on the properties of starch in pasta

The effects of manufacturing process and drying temperature on the properties of starch in pasta were investigated. Starch was isolated from durum wheat semolina, raw pasta, and pasta dried under low temperature, high temperature, and very high temperature. The following measurements were carried out on the extracted starch samples: protein content, ash, amylose content, resistant starch, starch damage, swelling power, amount of solubilized starch, X-ray diffraction spectral analysis, gelatinization temperature, granule size distribution, compression behavior of the gels, and the amount of starch granule-associated protein. The starch isolated from each sample had different physicochemical properties. Starch isolated from raw pasta formed a soft gel and had a low amount of starch granule surface-bound protein compared to starch isolated from semolina. In contrast, increasing the drying temperature of pasta increased the hardness and brittleness of gels formed by the extracted starch, and increased the amount of starch granule surface-bound protein. These results suggest that the amount of starch granule surface-bound protein may be an indicator of starch-protein interaction, which affects the physical properties of extracted starch gels.

Automated summary

The study investigated the effects of manufacturing process and drying temperature on the properties of starch in pasta. Starch isolated from different sources had varied physicochemical properties, with starch from raw pasta forming a soft gel. Increasing drying temperature of pasta resulted in harder and more brittle gels, along with higher amounts of starch granule surface-bound protein. This indicates that the amount of starch granule surface-bound protein may be an indicator of starch-protein interaction affecting the physical properties of extracted starch gels.