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Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
Abstract
The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber. Keywords: Dietary fiber; nonstarch polysaccharides; starch; pasta; glucose release; digestibility; nutrition
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Cited by
Dietary fibre in foods: A review
Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0365-5 · Cited by 1,456
Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3999 · Cited by 274
Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta
Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.07.035 · Cited by 268
Effects of Spirulina Biomass on the Technological and Nutritional Quality of Bread Wheat Pasta
Rodríguez De Marco, E., Steffolani, M. E., Martínez, C. S., & León, A. E. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.02.054 · Cited by 257
Zhou, Y., Zhao, D., Foster, T. J., Liu, Y., Wang, Y., Nirasawa, S., Tatsumi, E., & Cheng, Y. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.07.088 · Cited by 179
Metadata
- Authors
- Tudoricǎ, C. M., Kuri, V., & Brennan, C. S.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-12-11
- Volume
- 50
- Issue
- 2
- Pages
- 347-356
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2005738415
- Cited by
- 520
- References
- 0
- FWCI
- 1.83
- Type
- journal article
- Language
- en
- Open access
- closed
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- Tudoricǎ, C. M., Kuri, V., & Brennan, C. S. (2002). Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0106953
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
