Changes in Content of Free Fat During Egg Pasta Manufacturing Process

Sobota, Aldona; Rzedzicki, Z.; Zarzycki, Piotr; Wirkijowska, Anna; Sykut-Domańska, Emilia

doi:10.15193/zntj/2015/102/079

Cited by 4 publications

(7 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Polish standards (PN-A-74131:1999), eggless common wheat pasta should contain approx. 0.4% free fat, while adding each egg should increase this value by approximately 0.5% (Sobota et al, 2015b). As expected, the samples of pasta with added eggs showed a significant increase in the free fat content; however, these values are lower than those assumed by the Polish standards.…”

Section: Chemical Composition Of Pastasupporting

confidence: 71%

Substitution of semolina durum with common wheat flour in egg and eggless pasta

Teterycz

Sobota

Kozłowicz

et al. 2019

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0-100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. Conclusion. On the basis of the tests carried out, it was found that the addition of common wheat flour to eggless and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.

show abstract

Section: Chemical Composition Of Pastasupporting

confidence: 71%

Substitution of semolina durum with common wheat flour in egg and eggless pasta

Teterycz

Sobota

Kozłowicz

et al. 2019

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

show abstract

“…to Polish standards (PN-A-74131:1999), eggless common wheat pasta should contain approx. 0.4% free fat, while adding each egg should increase this value by approximately 0.5% (Sobota et al, 2015b). As expected, the samples of pasta with added eggs showed a significant increase in the free fat content; however, these values are lower than those assumed by the Polish standards.…”

Section: Chemical Composition Of Pastasupporting

confidence: 71%

“…High levels of gluten proteins, which form a strong matrix, limit the access of water to the starch, thus prolonging the time of starch gelatinization. It may also be influenced by the thicker granulation of semolina (Grant et al, 1993;Sobota et al, 2015b). Each egg added also prolonged the cooking time by improving the continuity of the proteinstarch matrix.…”

Section: Cooking Quality Of Pastamentioning

confidence: 99%

“…Egg albumin, the main egg-white protein, plays a major role in the formation of a tense network of proteins (Alamprese et al, 2005). Emerging new disulphide bonds (-S-S-) stabilize the gluten network responsible for the firmness and texture of products (Bonet et al, 2006;Sobota et al, 2015b). Additionally, lipids contained in the egg, especially monoacylglycerols and free fatty acids, interact with amylose while cooking the pasta and limit its solubility in water.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Substitution of semolina durum with common wheat flour in egg and eggless pasta [pdf]

Teterycz¹,

Sobota²,

Kozłowicz³

et al. 2019

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0-100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. Conclusion.On the basis of the tests carried out, it was found that the addition of common wheat flour to eggless and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.

show abstract

“…In contrast, the stable protein content of pasta with freeze-dried red potato pulp is most likely due to the fact that the freeze-dried potato pulp itself has a fairly high protein content of 11.32% (Table 3). Such a high protein content of 13% and above is, according to many authors, an indicator of good quality pasta [26][27][28]. Oak et al [29] reported that the high protein content of pasta has the following effects: reducing the susceptibility to overcooking, reducing dry matter loss during cooking, improving firmness and reducing the stickiness of the surface of the products after cooking.…”

Section: Effect Of Freeze-dried Red Potato Pulp and Cherry Pomace On ...mentioning

confidence: 99%

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

Gumul,

Ivanišová,

Oracz

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.

show abstract

Changes in Content of Free Fat During Egg Pasta Manufacturing Process

Cited by 4 publications

References 16 publications

Substitution of semolina durum with common wheat flour in egg and eggless pasta

Substitution of semolina durum with common wheat flour in egg and eggless pasta

Substitution of semolina durum with common wheat flour in egg and eggless pasta [pdf]

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

Contact Info

Product

Resources

About