In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.

在这项研究中，研究了4型抗性淀粉（RS4）对意大利面条营养和品质特性的影响。将RS4以不同的水平（15％，20％和25％）添加到意大利面条中。小麦麸皮也以15％的水平添加到意大利面条中。与麸皮相比，添加RS4对品质特性（总有机物价值，颜色和质地特性）的负面影响较小。结果表明，在相同的麸皮添加水平下，意大利面条的RS4补充导致较高的总膳食纤维含量和相当的血糖指数值。RS4引起胆汁酸结合能力的增加，并有望对胆固醇代谢产生积极影响。此外，与麸皮补充和对照意大利面条相比，补充RS4的意大利面条通常具有更好的矿物质生物利用度值。