Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64315
Type: Artigo de periódico
Title: Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
Author: Vernaza, MG
Biasutti, E
Schmiele, M
Jaekel, LZ
Bannwart, A
Chang, YK
Abstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant starch (RS) and distilled monoglyceride was evaluated through a central composite rotational design. A press extruder was used to produce the pasta. Water absorption index showed statistical difference between the WF and DWS indicating that proteins present in each samples were different. Pasta samples obtained with the WF presented a shorter cooking time and less solid loss than those obtained with DWS. Increase in volume and weight gain was similar for both samples. Instrumental texture responses showed that pasta made from DWS had higher values for firmness and springiness and lower for adhesiveness when compare to WF pastas. Nevertheless, pasta made from both samples showed similar behaviours of final RS contents of 4% after cooking. Therefore, they could be considered as a source of fibres according to the Brazilian Laws (3 g dietary fibre/100 g product).
Subject: Functional foods
pasta
resistant starch
semolina
wheat flour
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2012.02974.x
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000304086800026.pdf899.79 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.