No abstract

Summary A foal with a cranio‐dorsal coxofemoral luxation was treated with a prosthetic capsulorraphy technique after open reduction. After reluxation a femoral head ostectomy was performed for salvage purposes. The filly was discharged with minimal lameness and was using the limb properly after 51 days of hospitalisation. Four years later the filly is still doing well as a breeding mare, with an acceptable quality of life despite angular deformities in the contralateral limb.

The effects of formulation and dough hydration on extrusion, physical and cooking qualities of nontraditional spaghetti were determined. The formulations used for this experiment were semolina 100%, whole wheat 100%, semolinawhole wheat (49:51), semolina-flaxseed (90:10), whole wheat-flaxseed (90:10) and semolina-whole wheat-flaxseed (39:51:10). Flaxseed was incorporated as fine and coarse particles. Formulations were hydrated to 30, 31, 32, 33 and 34% before extrusion. Semolina required less pressure and mechanical energy during extrusion, had the brightest color, but had the poorest cooking quality when hydrated to 34% than to 30%. Inclusion of flaxseed flour in the formulation facilitated the extrusion process but decreased the flexibility, brightness, yellowness and cooked quality of the spaghetti. Better cooked quality was obtained for whole wheat spaghetti containing 49% semolina than for 100% whole wheat spaghetti. If both whole wheat and flaxseed flour are desired, then semolina-whole wheat-flaxseed (39:51:10) hydrated to 30-32% was the best formulation-hydration combination. PRACTICAL APPLICATIONSThis study provides useful information for those pasta manufacturers that want to include nontraditional ingredients in their pasta products.

Summary An experiment was conducted to determine the effect of different pasta:water ratios and nontraditional ingredients on the cooking properties of spaghetti. Spaghetti was made using semolina and semolina containing 20% (w/w) nontraditional (NT) ingredients (corn, flaxseed, lentil, oat, pinto bean and soybean flours). Pasta:water ratios evaluated were 13 g:400 mL, 27 g:400 mL and 48 g:400 mL. Addition of pasta caused a decline in cooking water temperature. The water temperature drop and recovery time to boiling (100 °C) varied with pasta:water ratio and with nontraditional ingredient in the spaghetti. These results were attributed to the calculated specific heat capacity of the ingredients incorporated in the spaghetti. Cooking time was reduced for all NT spaghetti with respect to the control sample and was longest when 48 g of pasta was cooked. Pasta:water ratio affected cooking loss but not cooked weight or cooked firmness. Cooking losses were greater with 13 g:400 mL compared to 48 g:400 mL.

Physicochemical changes in the components of nontraditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti formulations used were semolina (100%), whole wheat flour (100%), semolina/whole wheat flour (49:51), semolina/flaxseed flour (90:10), whole wheat flour/flaxseed flour (90:10), and semolina/whole wheat flour/flaxseed flour (39:51:10). Spaghetti quality was determined as cooking loss, cooked weight, and cooked firmness. Physicochemical analyses included total starch, starch damage, pasting properties, and protein quality and quantity of the flour mixes and spaghetti cooked for 0, 2, 4, 10, and 18 min. As cooking time progressed, total starch content decreased up to 5.7% units, starch damage increased up to 11.7% units, and both pasting parameters and protein solubility decreased significantly in all six formulations. Changes in the starch damage level, total starch content, and pasting properties of spaghetti correlated significantly (P < 0.05) with the cooking loss, cooked weight, and cooked firmness values recorded for the spaghetti. High levels of glutenin polymers and low levels of the albumin and globulin fractions were associated with low cooking losses and cooked weight and with high cooked firmness, indicating the involvement of these proteins in the cooked quality of nontraditional spaghetti.