Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta |
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| Affiliation: | 1. Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100, Campobasso, Italy;2. Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada;1. Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain;2. Preparados Alimenticios S.A. Subsidiary of Gallina Blanca Star Group, Plaza Europa 41, 08908 L''Hospitalet de Llobregat, Barcelona, Spain;1. Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural, Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran;2. Seed and Plant Improvement Department, Khorasan Razavi Agricultural and Natural, Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran;3. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran;1. Department of Cardiovascular Medicine, People''s Hospital of Gaozhou, Gaozhou 525200, Guangdong, China;2. Department of Cardiac Surgery, People''s Hospital of Gaozhou, Gaozhou 525200, Guangdong, China;1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman;2. Emirates Grain Products Company, P. O. Box 24275, Sharjah, United Arab Emirates |
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| Abstract: | A health claim linking the consumption of barley β-glucan and the lowering of blood cholesterol has been allowed in North America and Europe which resulted in increased interest in barley products. Waxy barley flour rich in β-glucan (10% d.b.) was used to produce barley functional spaghetti and compared to semolina spaghetti. The impact of processing (extrusion, drying and cooking) on the physicochemical properties of barley blends and pasta as the molecular characterization of β-glucan were investigated. Pasta processing did not significantly affect the amount of β-glucan, but it impacted the β-glucan physicochemical properties in the end products. In all pasta, extrusion and drying were detrimental to the β-glucan properties, while cooking significantly increased the extractability and molecular weight of β-glucan, and in turn its viscosity, which determines its physiological effectiveness. In general, replacing wheat semolina with barley flour rich in β-glucan resulted in improved barley pasta containing the recommended amount of β-glucan per serving and enhanced β-glucan properties. |
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| Keywords: | Barley β-Glucan Pasting properties Functional pasta |
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