Foschia Martina, Beraldo Paola, Peressini Donatella
Dipartimento di Scienze Agroalimentari, Ambientali e Animali, University of Udine, 33100, Udine, Italy.
J Sci Food Agric. 2017 Jan;97(2):572-577. doi: 10.1002/jsfa.7766. Epub 2016 May 25.
The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated.
Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product.
The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg RS can be considered a source of DF. © 2016 Society of Chemical Industry.
目的是研究抗性淀粉（RS）作为无麸质意大利面中纤维强化成分的潜在用途。用商业II型抗性淀粉（Hi-Maize™ 260）以100 - 200 g/kg的比例替代米粉对面条进行强化。评估了添加抗性淀粉对面团流变学特性和面条品质的影响以及加工过程中抗性淀粉的损失情况。
添加抗性淀粉对面团吸水率没有影响。富含抗性淀粉的样品的煮制损失（CL）比不含纤维的对照样品低30%。添加抗性淀粉显著提高了煮制后面条的硬度，在抗性淀粉替代水平高于100 g/kg时，样品的粘性值较低。对面团进行动态流变学测试表明，含纤维样品的储能模量更高，这表明存在更多的弹性物理相互作用。未煮制面条中抗性淀粉的损失量与添加到产品中的初始量相比约为31%。
添加抗性淀粉提高了无麸质意大利面的品质，因为它能够增加煮制后面条的硬度，降低煮制损失和粘性。富含200 g/kg抗性淀粉的产品可被视为膳食纤维的来源。© 2016化学工业协会。
