期刊
FOOD CHEMISTRY
卷 353, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129489
关键词
Maize; Pre-gelatinization; Extrusion-cooking; Resistant starch; Phenolic acids; Antioxidant capacity
资金
- Regione Piemonte (POR FESR 20142020) part of the EXFREE Project
High-amylose corn pasta showed higher levels of resistant starch, soluble and cell-wall bound phenolic acids, and antioxidant capacity. Pasta cooked using process B had higher SPA concentration and more homogeneous structure, while process A resulted in a more compact structure.
High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce glutenfree pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to alpha-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
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