首页|Experimental design applied in the semolina pasta cooking to increase the resistant starch formation
Experimental design applied in the semolina pasta cooking to increase the resistant starch formation
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NSTL
Elsevier
Pasta that undergoes the cooking exhibits several structural changes that can mainly affect protein and starch availability. In this study a central composite rotatable design (CCRD) 2(2) was applied to find the best cooking times and pasta:water ratios to prepare commercial semolina pasta (spaghetti) to increase RS levels. Time intervals applied to cooking ranged from 7 to 13 min while the pasta:water ratio ranged from 1:33 to 1:4 (m v(-1); g mL(-1)). Composition of the spaghetti samples was also determined. Cooking times strongly influenced RS formation and water absorption (WA) capacity, since there was mean decrease of 17% in WA and increase of 164% in the RS content when both extreme points (-1.41 and + 1.41) of the experimental design where applied. Protein and ash contents also affected the RS level. Cooking time between 7 and 10 min and pasta:water ratios (from 1:4 to 1:10, m v(-1)) enabled satisfactory RS contents (from 72.2 to 138.0 mg g(-1)), which should improve the functional fiber content in the pasta.
NSTL
Elsevier
