Thermal, textural and cooking properties of spaghetti enriched with resistant starch

Abstract

Resistant starch type III (RS 3) was used to enrich spaghetti. It was compared to bran and control spaghetti with respect to cooking losses, water absorption, thermal and textural properties. Optimum cooking times were determined both by differential scanning calorimeter (DSC) and image analysis. Optimum cooking times were 12.5, 13, and 12 min for control, resistant starch (RS) and bran containing spaghetti, respectively. The onset and peak temperatures of gelatinisation were found 58 and 64 °C, respectively. Textural parameters were evaluated by TA-XT2i texture analyser and compared with the results of a sensory panel. The hardness and adhesiveness values of bran spaghetti were higher than the control and RS spaghetti. On the other hand hardness values of control and RS spaghetti were not so different. Cooking time-spaghetti type interactions were found to be significant for texture profile parameters (TPA) except chewiness. The effect of cooking time and spaghetti type on hardness, adhesiveness, cohesiveness, and chewiness during cooking was significant ( P < 0.05). The results of TPA correlated well with the sensorial judgement of hardness, adhesiveness and cohesiveness.