Sangronis E, Cafiero J, Mosqueda M
Dpto. de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
Arch Latinoam Nutr. 1997 Jun;47(2):146-51.
The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.
本研究的目的是评估四种意大利面类型（细面条型）烹饪期间及之后的品质。使用米糠作为原料，以增加蛋白质和膳食纤维含量。在四种配方中的两种中，硬质粗粒小麦粉添加了10%和20%的米糠。在另外两种配方中，颗粒面粉添加了10%和20%的米糠。测定了烹饪时间、吸水率、固体损失、颜色和硬度（仪器测定和感官测定）、蛋白质效率比（PER）和体内表观消化率。由一个35人组成的消费者小组评估可接受性。米糠改善了烹饪期间的固体损失并延长了烹饪时间，PER没有受到显著影响，但随着米糠添加量增加，表观消化率下降。感官品质受到影响，因为米糠使意大利面变硬且颜色变深，但它们与市场上现有的高纤维意大利面相当。
