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Effect of the prepa...
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
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- Garcia-Valle, Daniel E. (författare)
- National Polytechnic Institute
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- Bello-Pérez, Luis A. (författare)
- National Polytechnic Institute
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- Agama-Acevedo, Edith (författare)
- National Polytechnic Institute
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- Tovar, Juscelino (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Aguirre-Cruz, Andres (författare)
- Universidad del Papaloapan
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- Alvarez-Ramirez, Jose (författare)
- Metropolitan Autonomous University
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(creator_code:org_t)
- Elsevier BV, 2022
- 2022
- Engelska 8 s.
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 106, s. 8-8
- Relaterad länk:
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http://dx.doi.org/10...
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https://lup.lub.lu.s...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- The formulation of semolina pasta with reduced starch digestibility is of prime importance to deal with the adverse effects of the intake of rapidly digested carbohydrates on human health. This work focused on the effects of the production method (extrusion and lamination) and the addition of commercial Type 2 resistant starch (RS) on the molecular organization and in vitro starch digestibility of semolina pasta. Semolina was substituted with different levels of Type 2 RS for assessing the effect of this dietary fiber. The RS addition reduced the protein solubility and accessible thiols groups, with extruded pasta having higher protein solubility and lower accessible thiols than laminated pasta. Starch ordered structures increased with the RS addition. The increase of the RS in the pasta formulation resulted in a higher α-helix content and decreased β-sheet structures. In vitro starch digestibility was higher for extruded pasta, whilst the levels of RDS and SDS fractions decreased with the addition of RS. It was concluded that the preparation method in combination with RS addition has a determinant impact on the molecular organization and in vitro starch digestibility of semolina-based pasta, providing new insights on the possibilities of improving the health-beneficial features of this widely consumed product.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Extrusion
- Lamination
- Protein structure
- Resistant starch
- Starch digestion
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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