Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g ( / ) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents ( < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS a...

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Bibliographic Details
Published in:Foods 2021-04, Vol.10 (5), p.908
Main Authors: Cervini, Mariasole, Gruppi, Alice, Bassani, Andrea, Spigno, Giorgia, Giuberti, Gianluca
Format: Article
Language:English
Subjects:
annealing
Cooking
Dietary fiber
dietary fibre
Dry matter
Food science
Gluten
Heat
hydrolysis index
Ingredients
Moisture content
Pasta
Raw materials
Recipes
resistant starch
Sensory properties
Sorghum
Starch
Thermal resistance
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Summary:Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g ( / ) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents ( < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10050908