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- W3109454944 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) 22 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." @default.
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- W3109454944 date "2021-03-01" @default.
- W3109454944 modified "2023-10-03" @default.
- W3109454944 title "Experimental design applied in the semolina pasta cooking to increase the resistant starch formation" @default.
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- W3109454944 doi "https://doi.org/10.1016/j.lwt.2020.110708" @default.
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