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Food Qual Safet
    
Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta
Silva Makhlouf, Spencer Jones, Shu-Hong Ye, Martin Sancho-Madriz, Bonny Burns-Whitmore and Yao Olive Li
Department of Nutrition & Food Science, Don B.  Huntley College of Agriculture, California State Polytechnic University, Pomona, USA
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Abstract  
Objectives
This study was to evaluate the feasibility of incorporating dietary fibre, from three distinctive sources—oat bran (OB), whole barley flour, and resistant starch (RS), into regular pasta formulations.
Materials and Methods
The effects of these fibre sources on product quality and sensory properties were examined, when added at levels of 5, 10, and 15 per cent (w/w, dry basis), respectively. A commercial pasta extruder was used to make spiral-shaped pasta (fusilli) for each formulation, and all samples were dried to be within shelf-stable moisture content [water activity (aw) below 0.4). Quality characteristics including total dietary fibre content, water uptake index, cooking loss, colour, and textural properties were measured for the samples made with optimized formulations. Consumer acceptance of fibre-enriched pasta products was determined using an affective ranking test.
Results and Conclusions
The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation, leading to acceptable products with matching characteristics of texture and colour compared to commercial products. Among the three fibre sources, OB offered better characteristics of texture and taste, while RS featured the most desired golden colour. Although all three addition levels resulted in acceptable products, the lower addition level (5 per cent) led to the highest preference from the sensory panel.


Key wordsfibre-enriched pasta      oat bran      barley      resistant starch      sensory evaluation     
Received: 17 October 2017      Published: 22 May 2019
Corresponding Authors: Yao Olive Li, Department of Nutrition & Food Science, California State Polytechnic University, Pomona,3801 W.Temple Ave., Pomona, CA 91768–2557, USA.     E-mail: yaoli@cpp.edu
Cite this article:

Silva Makhlouf, Spencer Jones, Shu-Hong Ye, Martin Sancho-Madriz, Bonny Burns-Whitmore and Yao?Olive Li. Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta. Food Qual Safet, 2019, 3(2): 117-127.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyz010     OR     http://www.zjujournals.com/fqs/Y2019/V3/I2/117


特定来源膳食纤维及添加量对纤维增强型意大利面的物理和烹饪品质的影响

【目的】本研究旨在从燕麦麸皮(OB)、全大麦面粉和抗性淀粉(RS)这三种不同来源的膳食纤维添加到常规意大利面配方的可行性进行评估。
【材料和方法】分别在5%、10%和15% (w/w,干基)水平下,研究了这些纤维来源对产品质量和感官性能的影响。使用商业意大利面挤出机为每种配方制作螺旋形意大利面,并将所有样品干燥至货架稳定含水量(水分活度低于0.4)。测量了经优化配方制备的样品膳食纤维总含量、水分吸收指数、蒸煮损失、色泽和质地等品质特征。通过感官测试确定消费者对富含纤维意大利面产品的接受程度。
【结果和结论】结果表明,在常规的以粗面粉为基础的面食配方中添加15%的膳食纤维,就可以生产出富含纤维的意大利面,从而生产出质地和颜色与商业产品相匹配的合格产品。在这三种纤维来源中,OB具有更好的质地和口感特征,而RS具有最理想的色泽。虽然三种添加水平都生产出了合格的产品,但较低的添加水平(5%)得到了最好的感官评价。

关键词: 高纤维意大利面,  燕麦麸皮,  大麦,  抗性淀粉,  感官评价 
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