Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
J Food Sci. 2021 Jun;86(6):2288-2299. doi: 10.1111/1750-3841.15762. Epub 2021 May 24.
In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB-5% seed flour, and 40% WB-10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB-QSS and WB-WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high-fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. PRACTICAL APPLICATION: This study determined a practical approach to produce high-fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.
近年来，膳食纤维因其能降低热量和血糖指数而备受关注。本研究以麦麸（WB）和粘性种子粉（Qodume Shirazi 种子[QSS]、野生鼠尾草种子[WSS]）作为不溶性和可溶性膳食纤维的来源，用于面食的强化（50%WB、45%WB-5%种子粉和 40%WB-10%种子粉）。对面食样品的烹饪特性、微观结构、质构、血糖指数和感官特性进行了评估。纤维成分增加了面食样品的水分含量、烹饪损失和灰分。相反，膨胀指数、最佳烹饪时间和吸水率降低。高纤维含量的样品外观较暗，结构较硬。微观结构证实了见证样品中存在发达的蛋白质基质。但通过 WB 的替代，形成了具有小细胞和大细胞的不均匀和致密网络。与 WB 样品相比，粘性种子粉（WB-QSS 和 WB-WSS 样品）改善了面食微观结构的均匀性。WB 面食样品降低了所有感官评分，但添加种子粉对面食感官特性的改善影响更为显著。QSS 和 WSS 的存在使淀粉质和弹性质地更明显。在高纤维面食的生产中使用粘性种子粉，可更显著地降低血糖指数。本研究表明，粘性种子，特别是 WSS，对面食感官特性有积极影响，同时对技术特性有强烈影响，并降低血糖指数。实际应用：本研究通过应用粘性种子，改善了技术和感官特性，确定了生产高纤维面食的实用方法。
