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Investigation of Adding Resistant Starch Type Two on the Physical, Rheological, Organoleptic and Cooking Characteristics of Fortified Probiotic Macaroni
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A Homayouni rad   , A Amini * , A Khodavirdivand Keshtiban , M Mohammadi , E Bahadori Monfared |
| , aminia@tbzmed.ac.ir |
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Abstract: (8043 Views) |
| Background and Objectives: Functional prebiotic products have many additional health effects on the gastro-intestinal system. Due to the high consumption of pasta products in Iran during the last decade, pasta fortification with non-digestible oligosaccharides seems to be integral. Resistant starch can tolerate enzyme hydrolyzation and high moisture and temperature of pasta production line. The aim of the present study was to formulate a macaroni product with resistant starch type 2 and compare its physical, rheological, cooking and sensory properties with the control sample.
Materials and Methods: Semolina flour and industrialized water were used to produce macaroni. Resistant starch type two (Hi-maize260TM)-based macaroni was incorporated in four proportions (w/w): 2.5, 5.0, 7.5, and 10.0 g/100 g. After dough was produced in the extruder under 60cmHg, it was dried in appropriate conditions. Physical, rheological, cooking and sensory properties were analyzed and compared with control sample.
Results: Replacement of resistant starch type two (RS2) with semolina resulted in a significant reduction in moisture. The color of final macaroni was brighter in 10%RS2 (p<0.05). Cooking loss and absorption of water were significantly reduced (p<0.01). Textural analysis of the cooked samples declared that RS2 caused a significant increase in hardness and cohesiveness while it reduced adhesiveness and chewiness of the final product (p<0.01). The results of sensory evaluation showed no negative effects on the RS samples while it reduced adhesiveness (p<0.05).
Conclusion: We observed that the macaroni fortified with 7.5 g/100g RS2 was the best product from both the technological and sensory points of view.
Keywords: Resistant starch, Pasta, Cooking properties, Rheological, Sensory |
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| Keywords: Resistant starch, Pasta, Cooking properties, Rheological, Sensory |
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Full-Text [PDF 166 kb]
(3174 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2014/06/29 | Accepted: 2015/03/17 | Published: 2015/03/18
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