Pasta that undergoes the cooking exhibits several structural changes that can mainly affect protein and starch availability. In this study a central composite rotatable design (CCRD) 2² was applied to find the best cooking times and pasta:water ratios to prepare commercial semolina pasta (spaghetti) to increase RS levels. Time intervals applied to cooking ranged from 7 to 13 min while the pasta:water ratio ranged from 1:33 to 1:4 (m v^-1; g mL^-1). Composition of the spaghetti samples was also determined. Cooking times strongly influenced RS formation and water absorption (WA) capacity, since there was mean decrease of 17% in WA and increase of 164% in the RS content when both extreme points (-1.41 and +1.41) of the experimental design where applied. Protein and ash contents also affected the RS level. Cooking time between 7 and 10 min and pasta:water ratios (from 1:4 to 1:10, m v^-1) enabled satisfactory RS contents (from 72.2 to 138.0 mg g^-1), which should improve the functional fiber content in the pasta.

经过烹饪的面食会出现一些结构变化，这些变化主要影响蛋白质和淀粉的利用率。在这项研究中，采用了中央复合可旋转设计（CCRD）2 ²来寻找最佳烹饪时间和面食：水的比例，以制备可提高RS含量的商品粗面粉面食（意大利面）。烹饪的时间间隔为7到13分钟，而面食与水的比例为1:33到1：4（mv ^-1 ; g mL ^-1）。还确定了意大利面条样品的成分。烹饪时间强烈影响RS的形成和吸水（WA）能力，因为当同时采用实验设计的两个极端值（-1.41和+1.41）时，WA的平均减少量为17％，RS含量的增加量为164％ 。蛋白质和灰分含量也影响RS水平。煮制时间在7至10分钟之间，面食与水的比例（从1：4至1：10，mv ^-1）可实现令人满意的RS含量（从72.2至138.0 mg g ^-1），这应提高食品中功能性纤维的含量。意大利面。