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Effect of Pasta Cooking Time on the Content and Fractional Composition of Dietary Fiber

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Corresponding author. TEL: +48-814623316; FAX: +48-814623313; EMAIL: aldona.sobota@up.lublin.pl

Abstract

The objective of this study was to determine the effect of pasta cooking time on changes in the content of selected components in dry matter, including changes in the content of total dietary fiber (TDF) and of its insoluble (IDF) and soluble fractions. Longer time of cooking resulted in greater cooking loss. After 16-min, cooking loss was at 7% d.m. As a result of the application of extended cooking time, a significant increase was observed in the content of TDF, including the IDF fraction, in dry matter. There was slight change in the content of the soluble fiber fraction.

Practical Applications

In the era of civilization diseases, such as obesity, type 2 diabetes, cardiovascular diseases and colorectal cancer, properly balanced diet is of very high importance. Cereal products rich in dietary fiber should be an inseparable element of such a diet. Numerous studies have been devoted to the content of dietary fiber in raw food. However, most food, for example pasta is not eaten raw but cooked. Many processes can cause changes in the content and fractional composition of dietary fiber. In this work, the effect of pasta cooking time on the content and fractional composition of dietary fiber was analyzed. The presented studies are important especially from the nutritional point of view.

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