The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran (OB) and inulin (IN) with the purpose of improving their nutritional quality. RSII, RSIV, OB and IN were substituted for a portion of bread wheat flour at levels 2.5%, 5.0%, 7.5% and 10.0%. Cooking properties, amylose and inulin losses, color and texture were measured. Finally, nutritional quality of enriched pasta was evaluated by protein losses during cooking and total dietary fiber. Microstructure of pasta was analyzed by scanning electron microscopy. Addition of RSII into pasta formulation improved the quality of the final product. RSIV-enriched pasta presented an improvement in textural characteristics and OB affected cooking properties positively up to 5% of substitution. Inulin was lost during cooking; besides, its addition negatively affected the technological quality of pasta. The results obtained in this study prove that it is possible to elaborate pasta with acceptable cooking quality and with improved nutritional characteristics by adding 10% of RSII and RSIV and 5% of OB.
American Association of Cereal Chemistry ( 2000). Approved Methods of the American Association of Cereal Chemists. 10th edn, St. Paul, MN: American Association of Cereal Chemists.
2.
Brennan C.S., Blake D.E., Ellis P.R. and Schofield J.D. ( 1996). Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread. Journal of Cereal Science24: 151-160.
3.
Brennan C.S., Kuri V. and Tudorică C.M. ( 2004). Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry86: 189-193.
4.
Charalampopoulos D., Wang R., Pandiella S.S. and Webb C. ( 2002). Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology79: 131-141.
5.
Chillo S., Laverse J., Falcone P.M., Protopapa A. and Del Nobile M.A. ( 2008). Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science47: 144-152.
6.
Di Rienzo J.A., Casanoves F., Balzarini M.G., Gonzalez L., Tablada M. and Robledo C.W. ( 2009). InfoStat versión 2009, FCA , Universidad Nacional de Córdoba, Argentina. Grupo InfoStat.
7.
Dick J.W. and Youngs V.L. (1988). Evaluation of durum wheat semolina and pasta in the United States. In: Fabriani G. and Lintas C. (eds), Durum Wheat: Chemistry and Technology, St. Paul, MN: American Association of Cereal Chemistry, pp. 237-248.
8.
Fardet A., Hoebler C., Baldwin P.M., Bouchet B., Gallant D.J. and Barry J.L. ( 1998). Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study. Journal of Cereal Science27: 133-145.
9.
Fortini S. ( 1988). Some specific aspects of durum wheat and pasta cooking quality evaluation in Europe. In: Fabriani G. and Lintas C. (eds), Durum Wheat Chemistry and Technology, St. Paul, MN: American Association of Cereal Chemists, pp. 231-232.
10.
Fu B.X. ( 2008). Asian noodles: history, classification, raw materials and processing. Food Research International41: 888-902.
11.
Gibson T.S., Solah V.A. and McCleary B.V. ( 1997). A procedure to measure amylose in cereal starches and flours with concanavalin A. Journal of Cereal Science25: 111-119.
12.
Institute of Medicine of the National Academies and Food and Nutrition Board (2005). Dietary, functional and total fibre. In: Dietary Reference Intakes for Energy, Carbohydrate, Fibre, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids , Washington DC: The National Academies Press, pp. 339-421.
13.
Jenkins D.J.A., Axelsen M., Kendall C.W., Augustin L.S.A., Vuksan V. and Smith U. ( 2000). Dietary fibre, lente carbohydrates and the insulin-resistant diseases. British Journal of Nutrition83: S157-S163.
14.
Kaur N. and Gupta A.K. ( 2002). Applications of inulin and oligofructose in health and nutrition. Journal of Bioscience27: 703-714.
15.
Lee S.J., Rha M., Koh W., Park W., Lee C., Kwon Y.A. and Hwang J. ( 2002). Measurement of cooked noodle stickiness using a modified instrumental method. Cereal Chemistry79: 838-842.
16.
Liu R.H. ( 2007). Whole grain phytochemicals and health. Journal of Cereal Science46: 207-219.
17.
Liu S., Stampfer M.J., Hu F.B., Giovannucci E., Rimm E., Manson J.E., Hennekens C.H. and Willett W.C. ( 1999). Whole-grain consumption and risk of coronary heart disease: results from the Nurses’ Health Study. The American Journal of Clinical Nutrition70: 412-419.
18.
Lunn J. and Buttriss J.L. ( 2007). Carbohydrates and dietary fibre. British Nutrition. Foundation Nutrition Bulletin32: 21-64.
19.
Manthey F.A., Hareland G.A. and Huseby D.J. (1999). Soluble and insoluble dietary fibre content and composition in oat. Cereal Chemistry76: 417-420.
20.
Manthey F.A., Yalla S.R., Dick T.J. and Badaruddin M. ( 2004). Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry81: 232-236.
21.
Meyer K.A., Kushi L.H., Jacobs D.R. Jr., Slavin J., Sellers T.A. and Folsom A.R. ( 2000). Carbohydrates, dietary fibre and incident type 2 diabetes in older women. American Journal of Clinical Nutrition71: 921-930.
22.
Niness K.R. (1999). Inulin and oligofructose: What are they?The Journal of Nutrition129: 1402S-1406S.
23.
Nugent A.P. ( 2005). Health properties of resistant starch. British Nutrition Foundation Nutrition Bulletin30: 27-54.
24.
Phelps C.F. ( 1965). The physical properties of inulin solutions. Journal of Biochemistry95: 41-47.
25.
Rayas-Duarte P., Mock C.M. and Satterlee L.D. ( 1996). Quality of spaghetti containing buckwheat, amaranth and lupin flours. Cereal Chemistry73: 381-387.
26.
Sajilata M.G., Singhal R.S. and Kulkarni P.R. ( 2006). Resistant starch- a review. Comprehensive Reviews in Food Science and Food Safety5: 1-17.
27.
Shahidi F. ( 2009). Nutraceuticals and functional foods: whole versus processed foods. Trends in Food Science and Technology20: 376-387.
28.
Singh J., Kaur L. and McCarthy O.J. ( 2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-a review. Food Hydrocolloids21: 1-22.
29.
Sissons M.J., Egan N.E. and Gianibelli M.C. ( 2005). New insights into the role of gluten on durum pasta quality using reconstitution method. Cereal Chemistry82: 601-608.
30.
Sozer N., Dalgıç A.C. and Kaya A. ( 2007). Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering81: 476-484.
31.
Topping D. ( 2007). Cereal complex carbohydrates and their contribution to human health. Journal of Cereal Science46: 220-229.
32.
Tudorică C.M., Kuri V. and Brennan C.S. ( 2002). Nutritional and physicochemical characteristics of dietary fibre enriched pasta. Journal of Agricultural Food Chemistry50: 347-356.
33.
Woo K.S. and Seib P.A. ( 2002). Cross-Linked resistant starch: preparation and properties . Cereal Chemistry79: 819-825.
34.
Zuleta A. and Sambucetti M. ( 2001). Inulin determination for food labeling. Journal of Agricultural Food Chemistry49: 4570-4572.
