Advanced

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

Steglich, Thomas; Bernin, Diana; Moldin, Annelie; Topgaard, Daniel LU and Langton, Maud (2015) In Cereal Chemistry 92(6). p.617-623
Abstract
Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks appeal to many consumers owing to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition but with varying median particle sizes of 90, 160, 370, and 440 mu m. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and three-dimensional magnetic resonance imaging. In general, bran particle size did... (More)
Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks appeal to many consumers owing to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition but with varying median particle sizes of 90, 160, 370, and 440 mu m. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and three-dimensional magnetic resonance imaging. In general, bran particle size did not influence the macrostructure in cooked spaghetti. However, larger bran particles created a more heterogeneous microstructure in contrast to smaller particles and affected starch granule swelling. Sensory analysis indicated a preference for pasta containing smaller particles. Our results give new insight into the microstructural features responsible for the negative consumer appeal, and they could be used to guide future efforts in designing improved pasta formulations. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
92
issue
6
pages
617 - 623
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000368509400012
  • scopus:84948702717
ISSN
0009-0352
DOI
10.1094/CCHEM-03-15-0038-R
language
English
LU publication?
yes
id
ccfad831-4987-437f-a1cc-0828f9a66d4e (old id 8738966)
date added to LUP
2016-02-23 12:10:14
date last changed
2017-10-01 04:28:14
@article{ccfad831-4987-437f-a1cc-0828f9a66d4e,
  abstract     = {Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks appeal to many consumers owing to its negative organoleptic properties, such as texture and taste. Various approaches have been studied to improve these properties in whole wheat products. Optimizing bran particle size showed its potential in noodles, but studies of its effects in pasta are scarce. Therefore, we produced spaghetti enriched with bran fractions similar in chemical composition but with varying median particle sizes of 90, 160, 370, and 440 mu m. The effect of bran particles and their median size on dried and cooked pasta was studied by light microscopy and three-dimensional magnetic resonance imaging. In general, bran particle size did not influence the macrostructure in cooked spaghetti. However, larger bran particles created a more heterogeneous microstructure in contrast to smaller particles and affected starch granule swelling. Sensory analysis indicated a preference for pasta containing smaller particles. Our results give new insight into the microstructural features responsible for the negative consumer appeal, and they could be used to guide future efforts in designing improved pasta formulations.},
  author       = {Steglich, Thomas and Bernin, Diana and Moldin, Annelie and Topgaard, Daniel and Langton, Maud},
  issn         = {0009-0352},
  language     = {eng},
  number       = {6},
  pages        = {617--623},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties},
  url          = {http://dx.doi.org/10.1094/CCHEM-03-15-0038-R},
  volume       = {92},
  year         = {2015},
}