کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8892027 | 1628510 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough
ترجمه فارسی عنوان
هضم نشاسته و خواص ماکارونی تازه ساخته شده با ترشح مایع
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
RDSFWHHoptimal cooking timeIDSTTATBCSDSLAB - آزمایشگاهOct - اکتبرLactic acid bacteria - باکتریهای اسیدلاکتیکTotal bacterial count - تعداد کل باکتری هاswelling index - شاخص تورمRaman spectroscopy - طیف سنجی رامانYellowness - ملایمslowly digestible starch - نشاسته به آرامی قابل هضمrapidly digestible starch - نشاسته قابل هضم سریعResistant starch - نشاسته مقاوم Total starch - نشاسته کلIn vitro digestion - هضم درون in vitroPasteurization - پاستوریزه کردنtotal titratable acidity - کل اسیدیته تیتراژر
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of this work was to develop an innovative formulation of fresh pasta, which combined semolina and liquid sourdough. Quality and shelf-life of pasta were monitored on unpacked fresh pasta and on pasta packed in modified atmosphere after pasteurization. The addition of sourdough and the pasteurization were responsible for a yellowness increase of pasta. After in vitro digestion of cooked pasta, a lower proportion of slowly digestible starch (SDS; 43.0Â g/100Â g) and a higher proportion of inaccessible digestible starch (IDS; 40.2Â g/100Â g) was found in sourdough pasta than the control (49.8 and 34.5Â g/100Â g of SDS and IDS), and in pasteurized pasta (44.0 and 39.3Â g/100Â g of SDS and IDS) than the fresh pasta (48.8 and 35.4Â g/100Â g of SDS and IDS). FT-Raman spectra of pasteurized sourdough pasta showed a higher level of retrograded starch, as indicated by the lower value (479.14Â cmâ1) of the frequency of the band peaked at â¼480Â cmâ1, than the pasteurized control (479.47Â cmâ1). Unpacked sourdough pasta could be stored for one week without mould growth, which on the contrary appeared in the control. The pasteurization was more effective in sourdough pasta, with the complete disappearance of the microorganisms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 496-502
Journal: LWT - Volume 89, March 2018, Pages 496-502
نویسندگان
Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu,