Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

Nisha Rakhesh, Christopher M. Fellows, Mike Sissons

    Research output: Contribution to journalArticlepeer-review

    81 Citations (Scopus)

    Abstract

    The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end-use properties, especially if incorporated in significant amounts. Fibres can disrupt the starch-protein matrix of the dough during pasta preparation and can also often swell more readily with water than starch, competing with the starch for water during dough development. Similar degrees of substitution with different fibres gave markedly different impacts on firmness, stickiness, cooking loss and sensory attributes, suggesting that results obtained for one fibre cannot readily be generalized to other fibres. The in vitro starch digestibility of the pastas was significantly reduced when resistant starch, β-glucan-enriched flour, carboxymethyl cellulose or guar gum was incorporated but increased when pollard or inulin was added. In many instances, different sources of the same fibre gave dramatically different impacts on the properties of cooked durum wheat pasta.
    Original languageEnglish
    Pages (from-to)2-11
    Number of pages10
    JournalJournal of the Science of Food and Agriculture
    Volume95
    Issue number1
    DOIs
    Publication statusPublished - 2015

    Keywords

    • cooking (pasta)
    • durum wheat
    • fiber in human nutrition
    • spaghetti

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