Australian study examines durum bran in pasta
July 25, 2011
by Jeff Gelski
ARMIDALE, AUSTRALIA — A study appearing on-line July 23 in Food Chemistry compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) dried at high temperature. Researchers from the University of New England in Armidale evaluated the pasta for cooking properties, texture, sensory, fiber content, antioxidant status and in vitro starch digestibility.
Pollard at 10% substitution had minimal impact on quality with higher antioxidant status and fiber. Above 30%, pasta had undesirable color, sensory properties and higher starch digestion. The researchers said although bran substituted pasta had undesirable sensory and technological properties, especially at 30% incorporation, it does provide more dietary fiber and antioxidants than regular pasta and does not affect starch digestibility.