TY - JOUR T1 - Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. AU - Foschia,Martina, AU - Beraldo,Paola, AU - Peressini,Donatella, Y1 - 2016/05/25/ PY - 2016/01/26/received PY - 2016/04/08/revised PY - 2016/04/16/accepted PY - 2016/4/22/pubmed PY - 2017/6/14/medline PY - 2016/4/22/entrez KW - cooking quality KW - fibre degradation KW - gluten-free pasta KW - resistant starch KW - rheology SP - 572 EP - 577 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 2 N2 - BACKGROUND: The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg-1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. RESULTS: Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg-1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. CONCLUSIONS: The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg-1 RS can be considered a source of DF. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27098055/Evaluation_of_the_physicochemical_properties_of_gluten_free_pasta_enriched_with_resistant_starch_ DB - PRIME DP - Unbound Medicine ER -