000			00595nab|a22002177a|4500
999			_c61614 _d61606
001			61614
003			MX-TxCIM
005			20200408193748.0
008			200325s2012||||xxu|||p|op||||00||0|eng|d
022			_a1943-3638 (Online)
024	8		_ahttps://doi.org/10.1094/CCHEM-08-11-0097
040			_aMX-TxCIM
041			_aeng
100	1		_aAravind, N. _912068
245	1	0	_aEffect of β‐glucan on technological, sensory, and structural properties of durum wheat pasta
260			_aSt. Paul, MN (USA) : _bAACC : _bWiley, _c2012.
500			_aPeer review
520			_aβ‐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			_aText in English
650		7	_2AGROVOC _912063 _aBeta-glucans
650		7	_2AGROVOC _91142 _aHard wheat
650		7	_2AGROVOC _99923 _aPasta
700	1		_91984 _aSissons, M.
700	1		_912069 _aEgan, N.
700	1		_912070 _aFellows, C.M.
700	1		_912071 _aBlazek, J.
700	1		_912072 _aGilbert, E.P.
773	0		_tCereal Chemistry _gv. 89, no. 2, p. 84-93 _dSt. Paul, MN (USA) : AACC : Wiley, 2012. _x1943-3638 _wu444220
942			_cJA _n0 _2ddc