Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

Summary The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining...

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Veröffentlicht in:	International journal of food science & technology 2013-02, Vol.48 (2), p.309-315
Hauptverfasser:	Bustos, Mariela Cecilia, Perez, Gabriela T., León, Alberto Edel
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Carbohydrates Cereal and baking product industries Cooking Flour Food industries Food quality Food science Formulations Fundamental and applied biological sciences. Psychology Glycaemic index Heating oat bran Pasta pasta quality resistant starch response surface analysis Starch and starchy product industries Starches Synergistic effect Wheat
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