The effect of the addition of different concentration of inulin fibre to durum wheat pasta was evaluated in terms of structure, texture and morphological characteristics. Inulin fibre fraction was incorporated into pasta at 5%, 10% and 15% inclusion rates. Changes to pasta quality were observed with inulin fibre fraction addition by scanning electron microscopy, X-ray diffraction and Raman spectroscopy methods. Investi- gation of pasta microstructure indicate a lowering in crystallinity increasing the inulin content and characterisation of starch gelatinisation events indicated that a combination of changes to the starch–protein matrix and the high water-binding capacity of inulin alters the physico-chemical properties and then the digestibility of the pastas.

The influence of inulin addition on the morphological and structural properties of durum wheat pasta.

MANNO, Daniela Erminia;SERRA, Antonio;DE BELLIS, Luigi;MICELI, Antonio
2009-01-01

Abstract

The effect of the addition of different concentration of inulin fibre to durum wheat pasta was evaluated in terms of structure, texture and morphological characteristics. Inulin fibre fraction was incorporated into pasta at 5%, 10% and 15% inclusion rates. Changes to pasta quality were observed with inulin fibre fraction addition by scanning electron microscopy, X-ray diffraction and Raman spectroscopy methods. Investi- gation of pasta microstructure indicate a lowering in crystallinity increasing the inulin content and characterisation of starch gelatinisation events indicated that a combination of changes to the starch–protein matrix and the high water-binding capacity of inulin alters the physico-chemical properties and then the digestibility of the pastas.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11587/363064
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