| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541375 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Semolina substitution with higher MW inulin only affected pasta negatively at 20% incorporation. ⺠Lower MW inulin affected pasta at much lower doses. ⺠Only higher MW inulin lowered starch digestion up to 5% substitution. ⺠Higher MW inulin encapsulated the starch granules in the pasta. ⺠Maximum crystallinity coincided with maximum reduction in starch hydrolysis (higher MW inulin).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nisha Aravind, Mike J. Sissons, Christopher M. Fellows, Jarra Blazek, Elliot P. Gilbert,