Abstract
The effects of manufacturing process and drying temperature on the properties of starch in pasta were investigated. Starch was isolated from durum wheat semolina, raw pasta, and pasta dried under low temperature, high temperature, and very high temperature. The following measurements were carried out on the extracted starch samples: protein content, ash, amylose content, resistant starch, starch damage, swelling power, amount of solubilized starch, X-ray diffraction spectral analysis, gelatinization temperature, granule size distribution, compression behavior of the gels, and the amount of starch granule-associated protein. The starch isolated from each sample had different physicochemical properties. Starch isolated from raw pasta formed a soft gel and had a low amount of starch granule surface-bound protein compared to starch isolated from semolina. In contrast, increasing the drying temperature of pasta increased the hardness and brittleness of gels formed by the extracted starch, and increased the amount of starch granule surface-bound protein. These results suggest that the amount of starch granule surface-bound protein may be an indicator of starch-protein interaction, which affects the physical properties of extracted starch gels.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
