The Possibility of Increased Resistant Starch in Pasta and Its Effect on the Quality of Pasta
Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
Keywords: resistant starch, pasta, pasta cooking properties, sensory analysis, Hi maizeTM260, native corn starch
Resistant starches have a potential application as functional ingredients in pasta. For our research we chose resistant starch Hi maize and native corn starch. The parameters C3, C4 and C5 were followed with Mixolab. With increasing additions of the resistant starch, the parameters C3, C4 and C5 decreased. Additions of Hi maize and native corn starch to the pasta recipe had no significant effect on the cooking loss in pasta. On the other hand, they had significant effects on the water absorption. Resistant starches did not significantly affect the appearance, taste and smell of the pasta thus prepared. The only negatively affected parameter was the colour – pasta was paler.
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