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Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni
Starch ( IF 2.6 ) Pub Date : 2020-07-07 , DOI: 10.1002/star.202000003 Amir Amini Khoozani 1 , Aziz Homayouni Rad 2 , Ata Keshtiban 2 , Haniyeh Rasouli Pirouzian 2 , Mina Javadi 2 , Nayyer Shahbazi 3 , Hadi Pourjafar 4
Starch ( IF 2.6 ) Pub Date : 2020-07-07 , DOI: 10.1002/star.202000003 Amir Amini Khoozani 1 , Aziz Homayouni Rad 2 , Ata Keshtiban 2 , Haniyeh Rasouli Pirouzian 2 , Mina Javadi 2 , Nayyer Shahbazi 3 , Hadi Pourjafar 4
Affiliation
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Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p < 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p < 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.
中文翻译：
抗性淀粉两类强化对通心粉结构特性的影响
由于面食产品的大量消费，最终产品中富含不可消化的低聚糖已引起人们的兴趣。抗性淀粉2（RS2）可以耐受通心粉生产过程中涉及的高水分和高温。这项研究的目的是比较煮熟和未煮过的富含RS2的通心粉与对照样品的质地特性。RS2的替代导致水分含量显着降低（p <0.05）。强化通心粉的颜色比对照色（48.88±0.18）亮。RS2的存在导致质地特性的显着改善。RS10含量为10％的通心粉的硬度和内聚力明显高于对照样品，而粘附性和耐嚼性则较低（p<0.05）。RS2含量为7.5％的样品显示出最佳的烹饪性能。随着RS2量的增加，烹饪损失和吸水率显着降低。感官评估结果显示粘合性显着降低。两种抗性淀粉可以用作膳食纤维，可改善口感，而又不会对消费者的接受度产生负面影响。
更新日期：2020-07-07
中文翻译：
抗性淀粉两类强化对通心粉结构特性的影响
由于面食产品的大量消费，最终产品中富含不可消化的低聚糖已引起人们的兴趣。抗性淀粉2（RS2）可以耐受通心粉生产过程中涉及的高水分和高温。这项研究的目的是比较煮熟和未煮过的富含RS2的通心粉与对照样品的质地特性。RS2的替代导致水分含量显着降低（p <0.05）。强化通心粉的颜色比对照色（48.88±0.18）亮。RS2的存在导致质地特性的显着改善。RS10含量为10％的通心粉的硬度和内聚力明显高于对照样品，而粘附性和耐嚼性则较低（p<0.05）。RS2含量为7.5％的样品显示出最佳的烹饪性能。随着RS2量的增加，烹饪损失和吸水率显着降低。感官评估结果显示粘合性显着降低。两种抗性淀粉可以用作膳食纤维，可改善口感，而又不会对消费者的接受度产生负面影响。
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