Abstract
Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an air-drying room at 35–40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower (p < 0.05) in the case of raw and dried samples compared to the cooked pastas. It can be concluded that the resistant starches used in the samples are heat sensitive and their properties change radically during the pasta preparation, mainly during cooking.
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Acknowledgment
This study was supported by DiOGenes, which is the acronym of the project ‘Diet, Obesity and Genes’ supported by the European Community (contract no. FOOD-CT-2005-513946). The members of the project are listed on the web-site of the project: http://www.diogenes-eu.org. The authors acknowledge the technical help of Cerbona Ltd. (Székesfehérvár, Hungary) in the processing of pasta products.
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Gelencsér, T., Gál, V. & Salgó, A. Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products. Food Bioprocess Technol 3, 491–497 (2010). https://doi.org/10.1007/s11947-008-0105-7
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DOI: https://doi.org/10.1007/s11947-008-0105-7