Date of Defense

4-21-2015

Date of Graduation

5-2015

Department

Family and Consumer Sciences

First Advisor

Arezoo Rojhani

Second Advisor

Nicholas Petruska

Abstract

In response to raised consumer awareness of health and well-being many manufacturers are transforming popular food items into functional foods with higher nutritional value. Typical pasta recipes consist of all purpose (AP) flour and/ or semolina flour which contain minimal nutritional value. Resistant Starch (RS) contains a high fiber profile accompanied by many physiological benefits. This study investigated the effect of partial substitution of RS for semolina and AP flours on functional, nutritional, and sensory properties of handmade pasta. RS was substituted for semolina and AP flours at levels of 20% and 30% substitution. As the amount of RS in the pasta recipe increased, fiber content increased while the calories decreased. A semi-trained panel examined sensory characteristics of pasta variations. All RS-containing pastas were preferred when tested against control in paired comparison tests. Eighty-seven and one half percent of panelists preferred 20% RS variation when compared to control and Sixty-two and one half percent preferred 30% variation against control. Fifty percent of panelists preferred 20% substitution overall based on hedonic preference test. The firmness, stickiness, chewiness, and springiness were evaluated using a multi-comparison test. As the RS content increased, all characteristics were deemed more pleasant compared to the control. Water absorbency increased as the amount of RS increased while optimal cooking time decreased.

Access Setting

Honors Thesis-Restricted

Restricted to Campus until

7-1-2016

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