THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI

Abstract

ABSTRACT Resistant starch is a good alternative to traditional fiber sources. From this point of view, it was used to enrich spaghetti, which is included in most diets. The effect of resistant starch addition on viscoelastic properties of spaghetti was investigated by stress–relaxation and creep tests. Tests were carried out with a TA‐XT2i texture analyzer. Relaxation and creep data were modeled by Maxwell, Peleg and Normand, Burgers, and Peleg. The three‐term Maxwell model and Burgers model were found to fit best to the relaxation and creep data, respectively. All samples started to lose their elastic behavior as cooking time proceeded. The parameters from the modeling of both stress relaxation and creep data showed that the addition of resistant starch resulted in spaghetti samples with similar viscoelastic values. However, data were different from those of the control. PRACTICAL APPLICATIONSThe increased consumption of spaghetti with added resistant starch is proposed for health reasons. Resistant starch is believed to be a good alternative for traditional fiber sources like bran. The research reported in this article is part of a study conducted on the rheological properties of spaghetti enriched with resistant starch. The aim was to introduce a new healthy food product, based on spaghetti enriched with resistant starch, with improved mouthfeel and texture. Durum pasta cooking quality is highly influenced by starch and gluten. Gluten contributes to the physical properties, such as viscoelasticity, of pasta. Viscoelasticity is one of the most important rheological parameters determining spaghetti quality, especially in formulations where starch is more dominant. To the best of our knowledge, the effect of resistant starch addition on the viscoelasticity of cooked spaghetti has not been studied before. We believe that with this article, this concept can be better understood especially for pasta products.