期刊
FOOD CHEMISTRY
卷 132, 期 2, 页码 993-1002出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.11.085
关键词
Inulin; Pasta; Durum wheat; Soluble fibre; Starch digestibility
资金
- Primary Industries Innovation Centre
Investigation of two inulins with differing degrees of polymerisation and crystallinity demonstrated different levels of integration with the starch-gluten matrix during pasta preparation. The impact of higher molecular weight inulin incorporation on technological and sensory properties was minimal, with deterioration in properties becoming significant only at 20% incorporation, while lower molecular weight had a greater negative impact on pasta firmness, cooking loss, and sensory acceptability. In vitro starch digestion of pasta was reduced with up to 5% addition of inulin of degree of polymerisation 12-14 (FH-D), but increased with high levels of addition. These effects were not observed in inulin with a degree of polymerisation of 7-8 (LV-100). Microscopy showed the starch granules were apparently encapsulated by a protective coat of inulin FH-D, but at 20% a disruption to the matrix was evident. For inulin FH-D, XRD analysis of digested pasta found a maximum crystallinity which coincided with the maximum reduction in starch hydrolysis, suggesting that a stronger gluten matrix enhanced by added inulin is indeed structurally different at the nanometre level. (C) 2011 Elsevier Ltd. All rights reserved.
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