Browsing by Author "Aravind, N"

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    Effect of β‐glucan on technological, sensory, and structural properties of durum wheat pasta
    (American Association of Cereal Chemists, 2012-03-01) Aravind, N; Sissons, M; Egan, N; Fellows, CM; Blazek, J; Gilbert, EP
    beta-Glucan is known to have valuable properties for preventative health and is finding widespread use in foods. This study investigated the benefit of adding a commercial source of beta-glucan, Barley Balance (BB) flour, as a functional ingredient in spaghetti. Durum wheat semolina was substituted with BB at levels of 7.5, 15, and 20%, from which spaghetti was prepared on a laboratory scale. The substitution of BB increased the beta-glucan content of semolina from 0.3 to 6% in uncooked and 8% in cooked pasta. Antioxidant activity (measured by 2,2-diphenyl-1-picrylhydrazyl) increased with BB and did not decline significantly on process-ing and cooking. Compared with the control, 7.5% BB had no or minimal effect on pasta cooking loss, stickiness, water absorption, aroma, and sensory texture. However, at higher doses, pasta became less yellow and more brown, firmer, of inferior aroma, more rubbery, and chewy, but less floury to the mouth. The extent of starch digestion decreased with increasing quantities of BB, suggesting that BB may lower glycemic index, with microscopy data suggesting that this decrease was mediated through the development of a more intensive fiber or fiber/ protein matrix retarding enzymatic access to starch granules. © Copyright 2012 AACC International.
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    Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics
    (Elsevier, 2013-01-15) Aravind, N; Sissons, M; Fellows, CM; Blazek, J; Gilbert, EP
    Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize (TM) 1043; RSIII, Novelose 330 (TM)) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to similar to 21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility. © 2013, Elsevier Ltd