EFFECT OF INCORPORATION OF HARD-TO-COOK BEAN (PHASEOLUS VULGARISL.) PROTEIN HYDROLYSATE ON PHYSICAL PROPERTIES AND STARCH AND DIETARY FIBER COMPONENTS OF SEMOLINA PASTA

摘要

The extensive protein hydrolysate of hard-to-cook bean (Phaseolus vulgarisL.)rnobtained with Alcalase/Flavourzyme (Novo Nordisk, Bagsvaerd, Denmark)rnsequential enzymatic system (AFH) was added to durum wheat semolina pasta atrnfour concentrations (0%, 5%, 10% and 15%). The pastas were obtained using arnBrabender 10 DN monoscrew extruder (Brabender GmbH & Co. KC, Duisburg,rnGermany), and extrusion conditions were 30C, 34% moisture content andrn100 rpm screw speed. Addition of a hard-to-cook bean hydrolysate to semolinarnpasta produced improved changes in physical properties. Cooking time and diameter decreased, but weight loss increased as alcalase/flavourzyme hydolysate (AFH)rninclusion levels increased. The addition of AFH did not affect pasta water sorption. The available starch/resistant starch ratio (3:5) was the same in both pastasrn(10% AFH and control). The 10% AFH treatment retained an adequate insoluble/rnsoluble dietary fiber ratio. For this, consumption of the 10% AFH pasta couldrnreduce caloric intake (approximately 6.5%) and increase the nutritional contribution of fiber, making this product a functional food.