Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

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dc.contributor.authorAravind, Nen_AU
dc.contributor.authorSissons, Men_AU
dc.contributor.authorFellows, CMen_AU
dc.contributor.authorBlazek, Jen_AU
dc.contributor.authorGilbert, EPen_AU
dc.date.accessioned2013-03-11T22:40:56Zen_AU
dc.date.available2013-03-11T22:40:56Zen_AU
dc.date.issued2013-01-15en_AU
dc.date.statistics2013-03-12en_AU
dc.description.abstractFoods 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 Ltden_AU
dc.identifier.citationAravind, N., Sissons, M., Fellows, C. M., Blazek, J., & Gilbert, E. P. (2013). Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics. Food Chemistry 136(2), 1100-1109. doi:10.1016/j.foodchem.2012.08.035en_AU
dc.identifier.govdoc4887en_AU
dc.identifier.issn0308-8146en_AU
dc.identifier.issue2en_AU
dc.identifier.journaltitleFood Chemistryen_AU
dc.identifier.pagination1100-1109en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2012.08.035en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/4513en_AU
dc.identifier.volume136en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectStarchen_AU
dc.subjectScatteringen_AU
dc.subjectGumsen_AU
dc.subjectDigestionen_AU
dc.subjectProteinsen_AU
dc.subjectMaizeen_AU
dc.titleOptimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristicsen_AU
dc.typeJournal Articleen_AU
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