Identification of inulin HPX in pasta by 13C MAS NMR spectroscopy

Abstract

In this paper the quality of spelt pasta with addition of inulin HPX, which is positively contributing to the nutritive changes of the product, is investigated. Mixolab characteristics of spelt flour are indicating that it may be a good tool for determining a raw material quality for pasta. Inulin HPX was replacing spelt flour in the quantity of 0.5 or 10%. It is shown that the presence of inulin in pasta can be clearly distinguished from other polysaccharides by 13C MAS NMR spectroscopy. Simultaneous increase in area of the peak positioned at 81, 74, 64 and 58 ppm, obtained during deconvolution analysis of initial spectra, is directly associated with the increase in the content of inulin in the corresponding samples. Obtained data points that NMR spectrum can be used in the quality control for inulin identification, in a new high fibre product with functional properties and altered nutritive characteristics.

Keywords

• inulin hpx
• 13c mas nmr
• spelt
• pasta