Effect of fibre fortification of low FODMAP pasta
This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.PMID:38225882 | DOI:10.1080/09637486.2024.2303605
Source: International Journal of Food Sciences and Nutrition - Category: Nutrition Authors: Jonas J Atzler Emily C Crofton Aylin W Sahin Lilit Ispiryan Eimear Gallagher Emanuele Zannini Elke K Arendt Source Type: research