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dc.contributor.author Bustos Shmidt, Mariela Cecilia
dc.contributor.author Perez, Gabriela Teresa
dc.contributor.author Leon, Alberto Edel
dc.date.available 2019-01-15T18:26:32Z
dc.date.issued 2011-06
dc.identifier.citation Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; Leon, Alberto Edel; Effect of four types of dietary fiber on the technological quality of pasta; Sage Publications Ltd; Food Science and Technology International; 17; 3; 6-2011; 213-221
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/11336/68054
dc.description.abstract The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran (OB) and inulin (IN) with the purpose of improving their nutritional quality. RSII, RSIV, OB and IN were substituted for a portion of bread wheat flour at levels 2.5%, 5.0%, 7.5% and 10.0%. Cooking properties, amylose and inulin losses, color and texture were measured. Finally, nutritional quality of enriched pasta was evaluated by protein losses during cooking and total dietary fiber. Microstructure of pasta was analyzed by scanning electron microscopy. Addition of RSII into pasta formulation improved the quality of the final product. RSIV-enriched pasta presented an improvement in textural characteristics and OB affected cooking properties positively up to 5% of substitution. Inulin was lost during cooking; besides, its addition negatively affected the technological quality of pasta. The results obtained in this study prove that it is possible to elaborate pasta with acceptable cooking quality and with improved nutritional characteristics by adding 10% of RSII and RSIV and 5% of OB.
dc.format application/pdf
dc.language.iso eng
dc.publisher Sage Publications Ltd
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject AMYLASE
dc.subject INULIN
dc.subject OAT FIBER
dc.subject PASTA
dc.subject RESISTANT STARCH
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Effect of four types of dietary fiber on the technological quality of pasta
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2019-01-14T18:32:34Z
dc.journal.volume 17
dc.journal.number 3
dc.journal.pagination 213-221
dc.journal.pais Estados Unidos
dc.description.fil Fil: Bustos Shmidt, Mariela Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title Food Science and Technology International
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013210382303
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013210382303
dc.conicet.fuente individual


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)