influence of a (1 to 3)(1 to 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta
The effect of the addition of a β-glucan fibre fraction from barley to durum wheat pasta was evaluated in terms of cooking characteristics, structure, texture and in vitro starch digestibility. Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates...
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| Veröffentlicht in: | International journal of food science & technology 2006-10, Vol.41 (8), p.910-918 |
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| container_title | International journal of food science & technology |
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| creator | Cleary, Louise Brennan, Charles |
| description | The effect of the addition of a β-glucan fibre fraction from barley to durum wheat pasta was evaluated in terms of cooking characteristics, structure, texture and in vitro starch digestibility. Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during in vitro digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. Investigation of pasta microstructure and characterisation of starch gelatinisation events indicated that a combination of changes to the starch-protein matrix and the high water binding capacity of β-glucan alters the physico-chemical properties and digestibility of the pastas. |
| doi_str_mv | 10.1111/j.1365-2621.2005.01141.x |
| format | Article |
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Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during in vitro digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. 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Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during in vitro digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. Investigation of pasta microstructure and characterisation of starch gelatinisation events indicated that a combination of changes to the starch-protein matrix and the high water binding capacity of β-glucan alters the physico-chemical properties and digestibility of the pastas.</description><subject>Barley</subject><subject>beta-glucans</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>cooking quality</subject><subject>dietary fiber</subject><subject>dietary fibre</subject><subject>digestibility</subject><subject>durum wheat</subject><subject>Food industries</subject><subject>food structure</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelation</subject><subject>hardness</subject><subject>in vitro digestion</subject><subject>ingredients</subject><subject>pasta</subject><subject>reducing sugars</subject><subject>starch</subject><subject>Starch and starchy product industries</subject><subject>starch gels</subject><subject>texture</subject><subject>water binding capacity</subject><subject>β-glucan</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkc1u1DAUhSMEEkPhGfAGRBcJ_knsZIMEhf5RgURbsbRuHHviIRMHO6Ezr8Mj9EF4JpymKlu8ub7yd4-Pzk0SRHBG4nm7yQjjRUo5JRnFuMgwITnJdo-S1cPD42SFqwKnRU7Z0-RZCBuMMWUiXyW_bW-6SfdKI2cQoDcEjQ6xw6Xmh-mf2_Rjuu4mBT3yVrXIeFCjdX28uC2qwXd6j2I7thoN7T5Y5VLV6q1V0KHBu0H70eqAoG-Q7dEvO3qHvG4mZfs1CtMafIh9pyHceWgmP23RTathRAOEEZ4nTwx0Qb-4rwfJ9fGnq6PT9OLrydnR-4tU5UyQVEFd4YaXphEKC8h1SYFyUrOiBkoNN0aoBte0oFByrZpC8UJEVuDamLri7CB5vehG0z8nHUa5tUHproNeuylIWlW4FHgGywVU3oXgtZGDt1vwe0mwnJciN3LOXs7Zy3kp8m4pchdHX93_ASHmE7PslQ3_5ktCBcnLyL1buBsb4_1vfXl2fnw5X6NAugjYMOrdgwD4H5ILJgr5_cuJ5OdXJf6AP8tvkX-58AachLWPpq4vKSYsKuNoirK_tt-6Dg</recordid><startdate>200610</startdate><enddate>200610</enddate><creator>Cleary, Louise</creator><creator>Brennan, Charles</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200610</creationdate><title>influence of a (1 to 3)(1 to 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta</title><author>Cleary, Louise ; Brennan, Charles</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4371-cab90d68fd7c07a4e82a261b35ba22f6ff7cd0b252a86ecd5c657d7c70bffb963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Barley</topic><topic>beta-glucans</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>cooking quality</topic><topic>dietary fiber</topic><topic>dietary fibre</topic><topic>digestibility</topic><topic>durum wheat</topic><topic>Food industries</topic><topic>food structure</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelation</topic><topic>hardness</topic><topic>in vitro digestion</topic><topic>ingredients</topic><topic>pasta</topic><topic>reducing sugars</topic><topic>starch</topic><topic>Starch and starchy product industries</topic><topic>starch gels</topic><topic>texture</topic><topic>water binding capacity</topic><topic>β-glucan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cleary, Louise</creatorcontrib><creatorcontrib>Brennan, Charles</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cleary, Louise</au><au>Brennan, Charles</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>influence of a (1 to 3)(1 to 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta</atitle><jtitle>International journal of food science & technology</jtitle><date>2006-10</date><risdate>2006</risdate><volume>41</volume><issue>8</issue><spage>910</spage><epage>918</epage><pages>910-918</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The effect of the addition of a β-glucan fibre fraction from barley to durum wheat pasta was evaluated in terms of cooking characteristics, structure, texture and in vitro starch digestibility. Barley β-glucan (BBG) fibre fraction was incorporated into pasta at 2.5%, 5%, 7.5% and 10% inclusion rates. Incorporation of the BBG fibre fraction to pasta attenuated reducing sugar release during in vitro digestion, the magnitude of reduction being related to the level of BBG fibre fraction inclusion. Changes to pasta cooking quality and texture were observed with BBG fibre fraction addition, including greater solid loss during cooking, increased pasta swelling and loss of hardness compared with the control pasta. Investigation of pasta microstructure and characterisation of starch gelatinisation events indicated that a combination of changes to the starch-protein matrix and the high water binding capacity of β-glucan alters the physico-chemical properties and digestibility of the pastas.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2005.01141.x</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2006-10, Vol.41 (8), p.910-918 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Barley beta-glucans Biological and medical sciences Cereal and baking product industries cooking quality dietary fiber dietary fibre digestibility durum wheat Food industries food structure Fundamental and applied biological sciences. Psychology gelation hardness in vitro digestion ingredients pasta reducing sugars starch Starch and starchy product industries starch gels texture water binding capacity β-glucan |
| title | influence of a (1 to 3)(1 to 4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta |
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