木虱
食品科学
去壳
健康福利
淀粉
抗性淀粉
膳食纤维
化学
血糖指数
流变学
生物技术
医学
生物
材料科学
胰岛素
植物
升糖指数
传统医学
复合材料
血糖性
作者
Niccolò Renoldi,Charles S. Brennan,Corrado Lagazio,Donatella Peressini
标识
DOI:10.1016/j.lwt.2021.112203
摘要
Psyllium seed husk (PSH) is a soluble dietary fibre with interesting health benefits, including reduction in blood glucose level in subjects with type 2 diabetes. Its supplementation in pasta represents a challenge due to a negative impact of high PSH levels on product acceptability. The aim of this work was to investigate the effects of the substitution of semolina with different levels of PSH on cooking properties, microstructure and in vitro glycaemic response of pasta. Dry pasta samples enriched with PSH were produced by replacing durum wheat semolina with 25, 50, 75 and 100 g/kg PSH. Cooked enriched pastas were firmer and sticker than the control. Cooking loss increased with increasing PSH levels above 25 g/kg with values below the technological acceptable limit of 80 g/kg. Semolina substitution with 50–100 g/kg psyllium was effective in lowering the predictive glycaemic response of enriched pasta in comparison with the control. Scanning electron microscopy and dough rheology (dynamic frequency and temperature sweep tests) suggested that this decrease was related to the formation of fibre aggregates limiting starch swelling. Semolina replacement with 50 g/kg PSH has the potential to provide a health benefit with minimal impact on cooking features of functional pasta.
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