INSOLUBLE FIBER ENRICHED PASTA

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

Córdoba, Argentina

Congreso; III Congreso Internacional de Alimentos Córdoba 2009 (CICyTAC 2009); 2009

Gobierno de la Provincia de Córdoba. Ministerio de Agricultura Ganadería y Alimentos. Ministerio de Industria Comercio y Trabajo. Ministerio de Ciencia y Tecnología.

The development of dietary fiber enriched foods permit to obtain products with functional properties related with prevention of many chronic diseases related with diet. These modifications in pasta formulation can cause several problems in pasta quality, so that, is important that more research focus in how fiber incorporation affect quality, structure and properties of final product. The aim of this work was to study the quality of pasta prepared by replacement of bread wheat flour with oat fiber (OF), resistant starch type II (RSII) and resistant starch type IV (RSIV) with the purpose of improve their nutritional quality. OF, RSII and RSIV were substituted for a portion of bread wheat flour at levels of 2.5, 5.0, 7.5 and 10.0%, resulting OF2.5, OF5.0, OF7.5, OF10.0, RSII2.5, RSII5.0, RSII7.5, RS10.0, RSIV2.5, RSIV5.0, RSIV7.5 and RSIV10.0 respectively. A bread wheat flour pasta was analyzed as control sample. Pasta was prepared from 50g of flour, 500mg of NaCl and water until appearance, sheeting and handling properties of pasta dough was reach through trial and error. After lamination of pasta dough, it was cut through cutting rolls into strips approximately 2mm wide and 15cm long, and dried in to steps: 30 °C for 30min and 45 °C at 75% RH for 17.5h. Optimum cooking time (OCT), water absorption, swelling index, cooking loss and volume coefficient of pasta were measured. Finally, protein losses during cooking and total dietary fiber were analyzed to evaluate nutritional properties of enriched pasta. RSII enriched pasta showed a decrease in OCT. Water absorption decreased compared to control while the concentration of RSII and RSIV increased, showing a positive effect in pasta quality. Pasta with OF showed an increase in cooking losses, while RSII had the lowest values. The addition of OF in pasta resulted in an increased swelling index but significantly low compared to control, RSII and RSIV show the opposite tendency. Volume coefficient for pastas with OF and RSII presented a decrease compared to control, ARIV had increased volume but significantly low than control. The highest losses in proteins during cooking was observed for OF10.0, while at inferior levels of substitution the values were lower than control, in ARIV enriched pasta had the lowest protein losses. Addition of the three types of insoluble dietary fiber cause a significant increase in total dietary fiber content compared to control, reaching 14% for OF10.0. The results obtain in the present work prove that is possible elaborate pasta with acceptable cooking quality with 10% of fiber addition, so that, covering the 50% of DRI.