Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

Mike J Sissons; Christopher Fellows

doi:10.1016/B978-0-12-401716-0.00017-9

Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

Mike J Sissons
, Christopher Fellows

School of Science & Technology

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research

6 Citations (Scopus)

Abstract

Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.

Original language	English
Title of host publication	Wheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion
Editors	Watson, R, Preedy, V, Zibadi, S
Place of Publication	Amsterdam, Netherlands
Publisher	Academic Press
Pages	211-226
Edition	1
ISBN (Print)	9780124017160, 0124017169
DOIs	https://doi.org/10.1016/B978-0-12-401716-0.00017-9
Publication status	Published - 2014

Keywords

Macromolecular and Materials Chemistry
Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Sciences

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10.1016/B978-0-12-401716-0.00017-9

https://hdl.handle.net/1959.11/21875

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title = "Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta",

abstract = "Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.",

keywords = "Macromolecular and Materials Chemistry, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Sciences",

author = "Sissons, \{Mike J\} and Christopher Fellows",

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Sissons, MJ & Fellows, C 2014, Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta. in Watson, R, Preedy, V, Zibadi & S (eds), Wheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion. 1 edn, Academic Press, Amsterdam, Netherlands, pp. 211-226. https://doi.org/10.1016/B978-0-12-401716-0.00017-9

Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta. / Sissons, Mike J; Fellows, Christopher.
Wheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion. ed. / Watson; R; Preedy; V; Zibadi; S. 1. ed. Amsterdam, Netherlands: Academic Press, 2014. p. 211-226.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research

TY - CHAP

T1 - Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

AU - Sissons, Mike J

AU - Fellows, Christopher

PY - 2014

Y1 - 2014

N2 - Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.

AB - Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.

KW - Macromolecular and Materials Chemistry

KW - Food Chemistry and Molecular Gastronomy (excl. Wine)

KW - Food Sciences

UR - http://nla.gov.au/anbd.bib-an60468796

U2 - 10.1016/B978-0-12-401716-0.00017-9

DO - 10.1016/B978-0-12-401716-0.00017-9

M3 - Chapter

SN - 9780124017160

SN - 0124017169

SP - 211

EP - 226

BT - Wheat and rice in disease prevention and health: benefits, risks and mechanisms of whole grains in health promotion

A2 - Watson, null

A2 - R, null

A2 - Preedy, null

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A2 - Zibadi, null

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PB - Academic Press

CY - Amsterdam, Netherlands

ER -

Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

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Keywords

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