Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides
Charles S. Brennan, Carmen M. Tudorica
Journal of Food Science
Abstract
Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural characteristics of the pastas were evaluated using a range of analytical techniques. Generally, NSP addition was found to increase the cooking losses, and reduce the protein and starch contents of the pasta. This effect was dependent on the level of NSP added and also the type (soluble or insoluble). Pasta firmness was generally reduced in relation to the level of NSP addition, although some gel-forming NSPs resulted in higher firmness values. Pasta stickiness, adhesiveness, and elasticity were also affected. The results indicate that careful selection of NSP addition is needed to ensure optimum textural and cooking characteristics in NSP enriched pasta products.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
cooking losses increased pasta
“NSP addition was found to increase the cooking losses.”
pasta stickiness, adhesiveness, and elasticity affected pasta
“Pasta stickiness, adhesiveness, and elasticity were also affected.”
pasta firmness reduced pasta
“Pasta firmness was generally reduced in relation to the level of NSP addition.”