  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Functionality of AX in pasta processing. J. A. INGELBRECHT (1), K. Moers (1), T. Verwimp (1), J. Abécassis (2), X. Rouau (2), L. Schlichtling (3), B. Marchylo (3), P. Ebbinghaus (4), T. Tweed (4), and J. A. Delcour (1). (1) Lab Food Chem, Katholieke Univ Leuven, Leuven Belgium; (2) Unité Formation Recherche Tech Céréales Agropolymères, INRA, Montpellier France; (3) Grain Res Lab, Canadian Grain Comm, Winnipeg MB R3C 3G8; (4) CIGI, Winnipeg MB R3C 3G8 Canada.
In the first part of this study the behavior of arabinoxylans (AX) during pasta production (semolina -> extruded pasta -> dried pasta) and during the cooking process was monitored. With the exception of a small solubilization of the AX no large modifications were observed for this component. The AX, as most important source dietary fiber in pasta products, are relatively well retained during the cooking process. In the second part, the AX population was modified by adding different dosages of endoxylanases of various origin during pasta production. In a more static approach semolina was fractionated and AX were changed as in Courtin et al. (1999). After reconstitution, pasta was made from these reconstituted semolinas. These experiments showed that the AX have an influence on the consistency of the pasta dough and consequently the extrusion pressure at which they are processed, on the level of checking, on pasta colour and on cooked pasta quality characteristics. The outcome of this work may lead to pasta productions with shortened drying cycles and high quality pasta products with increased soluble fiber contents. Courtin, C. M., Roelants, A., and Delcour, J. A. 1999. J. Agr. Food Chem. 47, 1870-1877.
Copyright 2001
The American Association of Cereal Chemists