Sensory and nutritional attributes of fibre-enriched pasta

BUSTOS, MARIELA C.; PEREZ, GABRIELA T.; LEÓN, ALBERTO E.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2011 vol. 44 p. 1429 - 1434

0023-6438

The objective of this study was to evaluate the impact that the incorporation of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) have on sensory and nutritional quality of pasta. RSII, RSIV and OB were incorporated into recipes in four proportions (w/w): 2.5, 5.0, 7.5, and 10.0 g/100 g. Resistant, digestible and total starch were measured in cooked pasta. An in vitro digestion and sensory analysis of pasta were performed in order to estimate glycemic index. Results showed that both, the type and amount of added fibre influence nutritional quality of pasta. Incorporation of RSII into pasta formulation generates an additional quantity of resistant starch content in cooked pasta. Differences in in vitro digestibility of pasta can be appreciated. RSIV presented the greatest effect on total starch hydrolysis. The lower glycemic index was obtained with addition of RSIV and RSII at 7.5 g/100 g and 10.0 g/100 g. Sensory analysis showed high scores for overall acceptability for Control, RSII and RSIV samples. Results suggest that by using insoluble fibre it is possible to enhance the nutritional quality of pasta, without affecting its sensory properties negatively.