Modified starch and dietary fiber mix for improved pasta texture

Overview

This innovative research focuses on the development of pasta doughs using a mix of resistant starches (RS) and insoluble dietary fiber (IDF) to enhance the texture and moisture resistance. The proposed formulation addresses the common issue of dough elasticity loss when stored in high moisture conditions, aiming to maintain the desired "al dente" texture. By incorporating RS, known for its high gelatinization temperature and dough-stabilizing properties, and IDF, which provides structuring benefits, this solution offers a promising alternative to traditional pasta formulations.

Technical specifications

• Resistant Starches (RS): These starches, classified as dietary fiber, have high gelatinization temperatures and help stabilize dough by preventing excess hydration.
• Insoluble Dietary Fiber (IDF): Extracted from citrus, IDF enhances dough consistency and structure, compensating for elasticity loss in moist conditions.
• Formulation: The new pasta dough includes about 20% by weight of RS and IDF, replacing the corresponding flour content, with a lower IDF content than RS.
• Validation: Planned tests include rheological assessments (frequency sweeps, temperature ramp tests), microscopic (SEM), and mechanical (elongation) tests, followed by hydration testing under wet storage conditions.

Technology readiness level

This technology is currently at TRL 4, indicating that it has been validated in a laboratory setting. Future steps involve further testing to evaluate dough performance over a 12-18 month period in real-world storage conditions, ensuring stability and quality retention.