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Cereal Chem 62:301-308   |  VIEW ARTICLE
Utilization of Durum Bran and Its Effect on Spaghetti.

R. K. Kordonowy and V. L. Youngs. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Pulverized durum bran was added to semolina in amounts of 0-30%, and the blends were processed into spaghetti. All samples met spaghetti quality cooking test standards. In sensory analyses, the 10% bran spaghetti received the most favorable ratings for spaghetti containing bran. Flavor of the 10% bran spaghetti was preferred over the no-bran spaghetti by panelists with bread preferences of greater than two-thirds for whole wheat and/or bran breads. All nutritional constituents (protein, insoluble dietary fiber, phytic acid, calcium, iron, magnesium, manganese, phosphorus, and zinc) were significantly higher (probability [PR] = 0.95) in 10% bran spaghetti than in the no-bran spaghetti. A 10% bran spaghetti provided almost 3 1/2 times the dietary fiber than did the no-bran spaghetti and increased calcium content by 40% (the smallest mineral increase) and manganese by 150% (the greatest mineral increase). Of the six minerals assayed, zinc showed an overall increase in concentration from the unprocessed bran-semolina blends to the cooked spaghetti. The concentration levels of manganese and iron varied; and those of calcium, magnesium, and phosphorus decreased.

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