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This research is focusing on the texture, rheology and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch in these products. SPS was extracted from orange sweet potatoes using 1 mol. L Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20 and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties and the color was observed. SPS addition resulted in decreased water absorption, shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content was determined. Pasta cooking resulted in the reduction of resistant starch content, which was then increased by storing products for 24 h. It can be concluded that the substitution of part of semolina flour with SPS increased the level of resistant starch but on the other side, it caused some significant differences from the quality of pasta made from semolina only. This article is protected by copyright. All rights reserved.
This article was published in the following journal.
Name: Journal of texture studies
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A plant species of the genus IPOMOEA, family CONVOLVULACEAE. Some cultivars are sweet and edible whereas bitter varieties are a source of SAPONINS. This sweet potato is sometimes referred to as a yam (DIOSCOREA).
A plant genus in the family CONVOLVULACEAE best known for morning glories (a common name also used with CONVOLVULUS) and sweet potato.
A plant genus best known for edible underground tubers. Yam may also refer to a moist variety of sweet potato, IPOMOEA BATATAS.
Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium.
An enzyme of the PHOSPHORYLASES family that catalyzes the degradation of starch, a mixture of unbranched AMYLOSE and branched AMYLOPECTIN compounds. This phosphorylase from plants is the counterpart of GLYCOGEN PHOSPHORYLASE in animals that catalyzes the reaction of inorganic phosphate on the terminal alpha-1,4-glycosidic bond at the non-reducing end of glucans resulting in the release of glucose-1-phosphate.
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Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...