The Investigation of physical, rheological, organoleptic and cooking characteristics of resistant starch fortified pasta
- Conditions
- healthy assessors.
- Registration Number
- IRCT201306225554N10
- Lead Sponsor
- Vice chancellor for research, Tabriz University of Medical Sciences
- Brief Summary
Due to the undeniable role of starch in nutrition, 60–70% of total energy consumed by most people around the world is provided by starch-based foods. Because of the low price and the availability of starch-based products, people accept these kinds of products more than ever. On the other hand, the selection of appropriate dietary fiber is vital due to the sensory characteristics' importance in functional foods, which play a key role in specifying consumers' acceptance. Resistant starch (RS) is a small fraction of starch which is resistant to digestion and may be fermented in the large intestine by microbiota. The unique characteristics of RS, such as its natural sources, gentle bland flavor, white color, low water holding capacity, etc. have made it a valuable supplement in the formulation of wide range of functional foods, even in microencapsulation of probiotics. While the aim of this study is to investigate the application of RS in food technology, it briefly reviews manufacturing, determining the amount of RS in the final product and prebiotic dosage needed to exert health benefits on the human gut as well.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- All
- Target Recruitment
- 5
inclusion criteria: not having any diseases (including a cold); not smoking; exclusion criteria: having any diseases (including a cold); smoking.
Not provided
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Sensory evaluation of the 5 treatments and comparing them. Timepoint: Exactly after the consumption of 10 grams of the product. Method of measurement: questionnaire.
- Secondary Outcome Measures
Name Time Method