AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 50:563 - 570.  |  VIEW ARTICLE
Effect of Spaghetti Processing on Semolina Carbohydrates.

C. Lintas and B. L. D'Appolonia. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

An investigation was conducted to determine the changes which occur in the carbohydrate constituents as a result of processing of semolina into spaghetti. Starch, water-soluble, and water-insoluble pentosans were isolated from semolina and the spaghetti processed from it. The pasting properties, water-binding capacity, and starch damage value of the isolated starches were all affected by processing. Samples taken at different stages during processing showed that some damage of starch took place during mixing and extruding, but particularly during drying. Measurement of the free sugars at different stages during processing revealed considerable differences in the amounts of glucose and maltose present in semolina and spaghetti. These data are in agreement with the changes in starch damage. Water-soluble pentosans were purified by alpha- amylase treatment to remove soluble starch. The purified pentosans were fractionated on a DEAE-cellulose column into five fractions followed by analysis of each fraction. The ratio of component sugars indicated differences in the amounts of galactose and arabinose present as a result of processing. Water-insoluble pentosans were similarly purified with alpha-amylase, fractionated on DEAE-cellulose, and analyzed.

© Copyright AACC International  | Contact Us - Report a Bad Link