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Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “...

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Autores principales: Cervini, Mariasole, Gabrielli, Mario, Spigno, Giorgia, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857741/
https://www.ncbi.nlm.nih.gov/pubmed/36673419
http://dx.doi.org/10.3390/foods12020327
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author Cervini, Mariasole
Gabrielli, Mario
Spigno, Giorgia
Giuberti, Gianluca
author_facet Cervini, Mariasole
Gabrielli, Mario
Spigno, Giorgia
Giuberti, Gianluca
author_sort Cervini, Mariasole
collection PubMed
description Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.
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spelling pubmed-98577412023-01-21 Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch Cervini, Mariasole Gabrielli, Mario Spigno, Giorgia Giuberti, Gianluca Foods Article Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe. MDPI 2023-01-10 /pmc/articles/PMC9857741/ /pubmed/36673419 http://dx.doi.org/10.3390/foods12020327 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cervini, Mariasole
Gabrielli, Mario
Spigno, Giorgia
Giuberti, Gianluca
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title_full Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title_fullStr Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title_full_unstemmed Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title_short Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
title_sort characterization of durum-wheat pasta containing resistant starch from debranched waxy rice starch
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857741/
https://www.ncbi.nlm.nih.gov/pubmed/36673419
http://dx.doi.org/10.3390/foods12020327
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