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V. Tolstoguzov, “Thermodynamic considerations of Starch Functionality in Foods,” Carbohydrate Polymers, Vol. 51, No. 2, 2003, pp. 99-111. doi:10.1016/S0308-8146(02)00416-8

has been cited by the following article:

• TITLE: Effect of the Inulin Addition on the Properties of Gluten Free Pasta

  AUTHORS: Marcella Mastromatteo, Mariapia Iannetti, Valentina Civica, Grazia Sepielli, Matteo Alessandro Del Nobile

  KEYWORDS: Gluten Free Pasta; Rheological Characteristics; Sensorial Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 17, 2012

  ABSTRACT: In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality; in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples.