Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties
(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:
https://lup.lub.lu.se/record/8738966
- author
- Steglich, Thomas ; Bernin, Diana ; Moldin, Annelie ; Topgaard, Daniel LU and Langton, Maud
- organization
- publishing date
- 2015
- 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
- 2016-04-01 14:48:30
- date last changed
- 2022-03-14 07:49:24
@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}},
doi = {{10.1094/CCHEM-03-15-0038-R}},
volume = {{92}},
year = {{2015}},
}