Knowledge Center Catalog

Effect of β‐glucan on technological, sensory, and structural properties of durum wheat pasta (Record no. 61614)

MARC details
000 -LEADER
fixed length control field 00595nab|a22002177a|4500
001 - CONTROL NUMBER
control field 61614
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200408193748.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200325s2012||||xxu|||p|op||||00||0|eng|d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1943-3638 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1094/CCHEM-08-11-0097
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Aravind, N.
9 (RLIN) 12068
245 10 - TITLE STATEMENT
Title Effect of β‐glucan on technological, sensory, and structural properties of durum wheat pasta
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. St. Paul, MN (USA) :
Name of publisher, distributor, etc. AACC :
-- Wiley,
Date of publication, distribution, etc. 2012.
500 ## - GENERAL NOTE
General note Peer review
520 ## - SUMMARY, ETC.
Summary, etc. β‐Glucan is known to have valuable properties for preventative health and is finding widespread use in foods. This study investigated the benefit of adding a commercial source of β‐glucan, Barley Balance (BB) flour, as a functional ingredient in spaghetti. Durum wheat semolina was substituted with BB at levels of 7.5, 15, and 20%, from which spaghetti was prepared on a laboratory scale. The substitution of BB increased the β‐glucan content of semolina from 0.3 to 6% in uncooked and 8% in cooked pasta. Antioxidant activity (measured by 2,2‐diphenyl‐1‐picrylhydrazyl) increased with BB and did not decline significantly on processing and cooking. Compared with the control, 7.5% BB had no or minimal effect on pasta cooking loss, stickiness, water absorption, aroma, and sensory texture. However, at higher doses, pasta became less yellow and more brown, firmer, of inferior aroma, more rubbery, and chewy, but less floury to the mouth. The extent of starch digestion decreased with increasing quantities of BB, suggesting that BB may lower glycemic index, with microscopy data suggesting that this decrease was mediated through the development of a more intensive fiber or fiber/protein matrix retarding enzymatic access to starch granules.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 12063
Topical term or geographic name as entry element Beta-glucans
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 1142
Topical term or geographic name as entry element Hard wheat
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 9923
Topical term or geographic name as entry element Pasta
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 1984
Personal name Sissons, M.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 12069
Personal name Egan, N.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 12070
Personal name Fellows, C.M.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 12071
Personal name Blazek, J.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 12072
Personal name Gilbert, E.P.
773 0# - HOST ITEM ENTRY
Title Cereal Chemistry
Related parts v. 89, no. 2, p. 84-93
Place, publisher, and date of publication St. Paul, MN (USA) : AACC : Wiley, 2012.
International Standard Serial Number 1943-3638
Record control number u444220
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Suppress in OPAC No
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
04/06/2020   04/06/2020 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 04/06/2020

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