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Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta

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Abstract

Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p < 0.05) in pasta products with added RS. Cooking quality characteristics were unaffected by RS addition. The results also indicated that interactions between RS-s and other flour components may influence the in vitro digestibility of pasta products. According to the sensory evaluation of products, RS-s did not alter the sensory properties of pastas. However, the type of flour had significant effect on the sensory preference.

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Acknowledgments

This study was supported by DiOGenes, which is the acronym of the project ‘Diet, Obesity, and Genes’ supported by the European Community (Contract No. FOOD-CT-2005–513946), which can be found at http://www.diogenes-eu.org. The authors acknowledge the technical help of Cerbona Ltd. (Székesfehérvár, Hungary) in the processing of the pasta products. The authors also gratefully thank Eric Dransfield for his invaluable assistance in revising the manuscript.

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  1. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Műegyetem rkp. 3., 1111, Budapest, Hungary

    Tímea Gelencsér, Veronika Gál, Mária Hódsági & András Salgó

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  1. Tímea Gelencsér
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  2. Veronika Gál
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  3. Mária Hódsági
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  4. András Salgó
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Correspondence to András Salgó.

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Gelencsér, T., Gál, V., Hódsági, M. et al. Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta. Food Bioprocess Technol 1, 171–179 (2008). https://doi.org/10.1007/s11947-007-0040-z

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  • DOI: https://doi.org/10.1007/s11947-007-0040-z

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