engleski

CHANGES IN STARCH DURING DRYING OF BARLEY ENRICHED PASTA

Pasta is widespread cereal based product due to its simple formulation and relative ease of processing, its storability and versatility in use, and its comparatively low cost. Overall quality of durum wheat pasta is influenced primarily by the properties of the protein and the starch fraction, and their transformation during extrusion, dehydration and cooking. Barley is a rich source of β-glucan, a valuable soluble dietary fiber that has an influence on viscosity. Pasta was made with barley flour addition (10-50%, control sample was made from durum semolina) on laboratory minipress and laboratory extruder. Samples were dried under three temperature regimes (50, 70 and 90 ˚C). Pasting properties and damaged starch content were investigated. Brabender micro visco amylograph was used for determination of the pasting properties (maximum viscosity, setback and breakdown). Results showed that barley flour addition increased maximum viscosity, breakdown and setback of the samples and higher (90 ˚C) drying temperature decreased above mentioned parameters. Starch damage was higher in samples made on laboratory extruder in comparison to laboratory minipress.

barley; pasting properties; starch damage

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