Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta

ABSTRACT Semolina from four durum wheat genotypes (cvs. Ben, Munich, Rugby, and Vic) were processed into spaghetti that was dried by low (LT), high (HT), and ultrahigh (UHT) temperature drying cycles. Starch was isolated from dried pasta and unprocessed wheat and semolina references. Pasta-drying cycles had no significant effect on the amylose content of starches. Significant increases in enzyme-resistant starch were observed in HT- and UHT-dried pasta (2.27 and 2.51%, respectively) compared with LT-dried pasta (1.68%). Differential scanning calorimetry (DSC) gelatinization characteristics of pasta starches showed a significantly narrow range (Tr), but no changes in onset and peak temperatures (To and Tp, respectively) and gelatinization enthalpy (ΔH1) were observed. When compared with unprocessed reference samples (wheat and semolina), all pasta starches shifted to higher gelatinization To and Tp, with narrow Tr and no changes in δH1. The second endothermic DSC peak indicated no increase in amylose-lipid...

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