Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat,teff and wheat flour |
| |
| Authors: | Anna-Sophie Hager Michael Czerny Jürgen Bez Emanuele Zannini Elke K Arendt |
| |
| Institution: | 1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany |
| |
| Abstract: | Specific dietary requirements, e.g. celiac disease, as well as increased consumer demand for products of high nutritional value, makes the production of pasta from alternative cereals interesting. Raw material characterisation showed that the utilisation of oat and teff flour is beneficial as these ingredients contain higher levels of fibre and mineral composition is superior to that of wheat. Starch properties significantly influence pasta quality and therefore damaged starch levels, amylase activity, pasting properties and gelatinisation temperatures of the flours were investigated. Fresh egg pasta based on wheat, oat and teff flour was produced. Sensory properties of oat spaghetti were found to be very close to that of wheat pasta but improvement of smoothness and aroma is necessary, while teff spaghetti showed reduced sensory quality. An in vitro enzymatic digestion was performed using a dialysis system to mimic the behaviour of pasta as eaten and make predictions on the glycemic index (GI). The predicted GI was highest for wheat pasta, followed by teff and oat. Ultra structure was studied using confocal laser scanning microscopy, allowing the visualisation of differences in starch granule size and shape as well as gelatinisation occurring during the cooking process. |
| |
| Keywords: | Glycemic index Confocal laser scanning microscopy Differential scanning calorimetry Pasting properties Gluten free |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
