Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta.

摘要

The objective of the present study was to enhance the utilization of sweet potato (Ipomoea batatas Lam.) as a slowly digestible food by developing dietary fiber-fortified pasta from it. Swelling index as well as cooking loss (%) was more for the pasta made from the pale cream-fleshed variety, Sree Arun (V1) than that from the orange-fleshed variety, Sree Kanaka (V2), and least values were obtained in the pasta fortified with rice bran. Fortification with oat bran, wheat bran, and rice bran elevated the crude protein content to 5-10% in the pasta. Total and insoluble dietary fiber fractions were more in the pasta from Sree Arun (6-17 and 5-14%, respectively) than those from Sree Kanaka (5.25-15 and 3.7-11%, respectively) with the highest values in the wheat bran-fortified pastas. All the fiber-fortified pastas (10 and 20% level of fortification) had slow and progressive starch digestibility over 2 h compared to the control pastas. While approximately 70% of the total starch was rapidly digestible for the control pastas from both the varieties, this was drastically reduced to 45-54% in the test pasta from V1 and 37-50% in V2. Accordingly, the retention of resistant starch (RS; undigested starch after 2 h) in the control pastas was only 14-17%, while it was 38-49% in the test pastas from V1 and 39-55% from V2, with higher RS in the 20% fortified pastas. Texture profile analysis showed that the firmness (N) and toughness (Ns) increased with increase in the fortification level of fiber sources. The progressive starch digestibility coupled with high-resistant starch after 2 h indicated the potential of fiber-fortified sweet potato pasta as an ideal food for the diabetic and obese people.