Topics

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.

08:00 EDT 11th October 2019 | BioPortfolio

Summary of "Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content."

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.

Affiliation

Journal Details

This article was published in the following journal.

Name: Journal of texture studies
ISSN: 1745-4603
Pages:

Links

DeepDyve research library

PubMed Articles [8859 Associated PubMed Articles listed on BioPortfolio]

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles.

A study was to determine the correlation between the fine structure and the physicochemical properties of pre-gelatinized corn starch (PGCS) and the quality of noodles with added PGCS. Drum-dried corn...

Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar.

Starch from orange-fleshed sweet potato cultivar was modified using dual autoclave retrogradation, annealing and lintnering modification treatment and their digestibility properties studied. The rate ...

Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes.

Granule-bound starch synthase I (GBSSI) and starch branching enzyme I and II (SBEI and SBEII) are crucial enzymes biosynthesizing starches with varied apparent amylose content and amylopectin branchin...

Comparison of physicochemical properties of indigenous Ethiopian tuber crop (Coccinia abyssinica) starch with commercially available potato and wheat starches.

In this study the chemical composition, morphology, crystallinity, thermal, and pasting properties of Anchote (Coccinia abyssinica) starch were compared with commercial potato and wheat starches. Anch...

Effect of raw potato starch on the gut microbiome and metabolome in mice.

The gut microbiome plays a pivotal role in human health and is affected by various factors. To investigate the association between phenotypic and microbiota-related changes in the gut and a raw starch...

Clinical Trials [2601 Associated Clinical Trials listed on BioPortfolio]

The Effect of White Sweet Potato Meal Replacement on Weight Control of the Obesity

The purpose of this project is to use white-skinned sweet potato as the main material for weight control for overweight and obesity, the non-communicable diseases (cardiovascular diseases,...

Bio Fortified Iron OFSP Malawi

To combat Iron deficiency in Low and Middle-Income Countries, sustainable food-based solutions have to be implemented to serve populations, not only individuals. One solution is the introd...

Fiber-enriched Buckwheat Pasta and Glucose Variability in Patients With Type 1 Diabetes and Celiac Disease

The intervention was preceded by a 1-week run-in period during which participants underwent continuous glucose monitoring (CGM) and filled in a 7-day dietary record to optimize basal infus...

Glycemic and Insulinemic Response of Pasta Products in Comparison to Asian Foods

The aim of the study is to determine the glycaemic and insulinaemic index of pasta products and local foods. It is hypothesized that different pasta cuts and wholegrain composition of past...

Long Time Metabolic Changes Induced by Genetically Modified Potatoes

In this study the effects of genetically modified potatoes on the human metabolism will be observed. Healthy volunteers receive for one week muffins, produced with starch from a geneticall...

Medical and Biotech [MESH] Definitions

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.

Quick Search


DeepDyve research library

Relevant Topics

Nutrition
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...

Food
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 ...


Searches Linking to this Article