Abstract
The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.
Acknowledgements
The authors acknowledge the National Institute of Agronomy of Tunisia (INAT), Department of Agro-food Technologies, and the National Agronomic Research Institute of Tunisia (INRAT), Field Crop Laboratory, Program of Cereal Technologies for provision of samples of the two barley cultivars.
T. Hajji is grateful to professors of INAT Dr. Ali Ferchichi and Dr. Salah Rezgui for their help in the statistical analysis and scientific advices during the redaction of this article. T. Hajji also acknowledges the professors during the course of her graduate studies.
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©2016 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis