Inulin-enriched pasta: effects on textural properties and starch degradation

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.