Please use this identifier to cite or link to this item: https://apo.ansto.gov.au/dspace/handle/10238/4535
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dc.contributor.authorAravind, N-
dc.contributor.authorSissons, M-
dc.contributor.authorEgan, N-
dc.contributor.authorFellows, CM-
dc.contributor.authorBlazek, J-
dc.contributor.authorGilbert, EP-
dc.date.accessioned2013-04-09T01:46:33Z-
dc.date.available2013-04-09T01:46:33Z-
dc.date.issued2012-03-01-
dc.identifier.citationAravind, N., Sissons, M., Egan, N., Fellows, C. M., Blazek, J., & Gilbert, E. P. (2012). Effect of β‐glucan on technological, sensory, and structural properties of durum wheat pasta. Cereal Chemistry, 89 (2) 84-93. doi:10.1094/CCHEM-08-11-0097en_AU
dc.identifier.govdoc4460-
dc.identifier.issn0009-0352-
dc.identifier.urihttps://doi.org/10.1094/CCHEM-08-11-0097en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/4535-
dc.description.abstractbeta-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.en_AU
dc.language.isoenen_AU
dc.publisherAmerican Association of Cereal Chemistsen_AU
dc.subjectFibersen_AU
dc.subjectFood processingen_AU
dc.subjectWheaten_AU
dc.subjectAntioxidantsen_AU
dc.subjectStarchen_AU
dc.subjectProteinsen_AU
dc.titleEffect of β‐glucan on technological, sensory, and structural properties of durum wheat pastaen_AU
dc.typeJournal Articleen_AU
dc.date.statistics2013-04-09-
Appears in Collections:Journal Articles

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