Inulin-enriched pasta: effects on textural properties and starch degradation

被引：170

作者：

Brennan, CS ^{[1
]}

Kuri, V ^{[1
]}

Tudorica, CM ^{[1
]}

机构：

[1] Univ Plymouth, Appl Food Res Grp, Dept Agr & Food Studies, Newton Abbot TQ12 6QN, England

来源：

FOOD CHEMISTRY | 2004年 / 86卷 / 02期

关键词：

pasta; dietary fibre; glycaemic index; diabetes; non-starch polysaccharides;

D O I：

10.1016/j.foodchem.2003.08.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of inulin addition on the cooking properties, texture and nutritional characteristics of durum wheat pasta were determined. Inulin was shown to influence the swelling index and firmness, but not the adhesiveness and elasticity of pasta products. Addition of inulin to pasta also had a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycaemic index by up to fifteen per cent. The results suggest that by using non-starch polysaccharides it is possible to enhance the nutritional quality of pasta, without deleteriously affecting its cooking and textural properties. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：189 / 193

页数：5

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