Experimental design applied in the semolina pasta cooking to increase the resistant starch formation. (March 2021)

• Record Type: Journal Article
• Authors: Simões de Borba, Verônica; Silveira, Cinthia Ortiz; Alves, Janaína Barreto; Grupelli, Victória Marques; Badiale-Furlong, Eliana
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 138(2021)
• Publication Date: 2021-03
• Subjects: Cooked pasta -- Home preparation -- Cooking time -- pasta:water ratio -- Functional fiber; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110708
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Pasta that undergoes the cooking exhibits several structural changes that can mainly affect protein and starch availability. In this study a central composite rotatable design (CCRD) 2 2 was applied to find the best cooking times and pasta:water ratios to prepare commercial semolina pasta (spaghetti) to increase RS levels. Time intervals applied to cooking ranged from 7 to 13 min while the pasta:water ratio ranged from 1:33 to 1:4 (m v −1 ; g mL −1 ). Composition of the spaghetti samples was also determined. Cooking times strongly influenced RS formation and water absorption (WA) capacity, since there was mean decrease of 17% in WA and increase of 164% in the RS content when both extreme points (−1.41 and + 1.41) of the experimental design where applied. Protein and ash contents also affected the RS level. Cooking time between 7 and 10 min and pasta:water ratios (from 1:4 to 1:10, m v −1 ) enabled satisfactory RS contents (from 72.2 to 138.0 mg g −1 ), which should improve the functional fiber content in the pasta. Highlights: The study provides pasta cooking conditions that can be applied in domestic cooking. Combined cooking parameters allowed to increase the resistant starch. Cooking time is more important than pasta:water ratio to resistant starch content. Time intervals (7–10 min) promoted greater formation of resistant starch. Proteins and ash contents affect the resistant starch formation.