Journal
FOOD CHEMISTRY
Volume 131, Issue 3, Pages 893-900Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.073
Keywords
Pasta; Guar gum; Carboxymethylcellulose; Digestibility; Soluble fibre; Durum wheat
Funding
- Primary Industries Innovation Centre
Ask authors/readers for more resources
Incorporation in pasta of either of two soluble fibres, carboxymethylcellulose sodium salt (CMC) and guar gum (GG), was found to significantly reduce the rate of in vitro starch digestion. The amount of reducing sugars produced over 300 min was reduced by 18% at 1.5% CMC incorporation and 24% at 20% GG incorporation. Negative effects on sensory and technological properties were seen at the high levels of GG needed to reduce the rate of in vitro digestion, and a 'matty' layer covering the surfaces of starch granules was observed by scanning electron microscopy and confocal scanning laser microscopy. By contrast, levels of CMC incorporation giving large reductions in in vitro digestion had no negative effects on pasta properties. No significant alteration in pasta structure on CMC incorporation was observed by microscopy. The large difference in the amounts of soluble fibre required to bring about equivalent reductions in digestion rate suggests that different mechanisms may be involved in the two cases. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available