Nutritional and physicochemical characteristics of dietary fiber enriched pasta.
The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.
Tudorica
C M
CM
Food Applications Research Group, Faculty of Land, Food and Leisure, University of Plymouth, Seale-Hayne Campus, Newton Abbot, Plymouth, Newton Abbot, United Kingdom.
Kuri
V
V
Brennan
C S
CS
D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis* / Q000378:metabolism; D004063:Digestion; D005504:Food Analysis; D008855:Microscopy, Electron, Scanning; D009753:Nutritive Value; D012995:Solubility; D013213:Starch / Q000032:analysis* / Q000737:chemistry / Q000648:ultrastructure
D004043:Dietary Fiber; D013213:Starch