Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta

Yue, Peng; Rayas‐Duarte, Patricia; Elias, E. M.

doi:10.1094/cchem.1999.76.4.541

Cited by 84 publications

(63 citation statements)

References 16 publications

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“…This finding is in accordance with the report of Yue et al, 50 who did not find any difference in amylose content of semolina and dried pasta. Conversely, we observed a very high and significant increase of amylose content after cooking.…”

Section: Discussionsupporting

confidence: 93%

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

et al. 2008

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BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of dietary fibre, resistant starch (RS) and antioxidant compounds. The aim of this work was to evaluate the profiles of dietary fibre, starch and antioxidant compounds in raw materials and in semolina of 13 selected emmer lines and their parents (a durum wheat cultivar and an old T. turgidum dicoccum population). Moreover, the cooking effect on functional properties and total antioxidant capacity (TAC) of pasta derived from emmer lines and the in vivo effect of pasta on postprandial glucose response were determined.

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Section: Discussionsupporting

confidence: 93%

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

et al. 2008

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“…• C); high temperature (70 • C); and THT (90 • C) using the drying cycles described by Yue et al 17 All three drying cycles began at 85% and ended at 50% relative humidity.…”

Section: Extrusionmentioning

confidence: 99%

Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

Manthey

Hall

2007

J Sci Food Agric

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Research was conducted to determine the effect of processing and cooking on the ash content and mineral composition and on protein content and amino acid composition of spaghetti that was fortified with 250 g kg −1buckwheat bran flour (BBF). Extrusion and drying temperature had little or no effect on ash and mineral content of spaghetti containing BBF. Drying temperature did not affect protein content; however, a 31% reduction in lysine content was observed in spaghetti containing BBF dried at 90• C. Cooking spaghetti fortified with BBF reduced ash content by 28%. Reduction in ash content was reflected by an average decrease in potassium of 62%, in copper of 45%, and in zinc of 11%. Cooking had little or no effect on content of calcium, iron, magnesium, or manganese. As a result of material leaching from spaghetti during cooking, the protein content and content of each amino acid (db) were greater in cooked than uncooked spaghetti.

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“…The CPV value for treated pasta varied between 11459 cP (1 bar/25 sec) and 10560 cP (3.9 bar/25 sec) while it was 11581 cP for the raw pasta. Yue et al, (1999) suggested that the lower final viscosities of HT-dried pasta samples could be partially explained by greater amylose-lipid complex formation that may have restricted recrystallization of amylose during cooling. Güler et al, (2002) confirmed these observations by X-ray diffraction.…”

Section: Rva Parametersmentioning

confidence: 99%

Study of the effect of hydrothermal process conditions on pasta quality

Maache-Rezzoug

Allaf

2005

Journal of Cereal Science

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Abstract.Effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied. The Instantaneous Controlled Pressure Drop (DIC) treatment is defined as a hydrothermal treatment that involves a physical modifications at high temperature (<144°C) and restricted moisture contents (<30%) during a very short time (15 -40 sec) followed by a rapid pressure drop to a vacuum (50 mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increasing of pressure level resulted in elevation of mass ratio between cooked and uncooked pasta (W i /W 0 ) 100°C and reduction of optimum cooking time (OCT) for all treated pasta. The OCT of untreated pasta was 7 min (W/W o =2.4), while for the same ratio it was less than 1 minute for pasta treated at pressures ranging between 2.5 and 3.5 bar. The viscosity at 10 minutes (V 10 ) increased linearly when pressure level increased. V 10 was 146 cP for the untreated pasta whereas it reached 2659 cP for the pasta treated at 3.9 bar (144°C) during 25 second. The cold paste viscosity (CPV) and setback viscosity (SB) decreased when the pressure varied from 1 to 3.9 bar.Keywords: Hydrothermal treatment; Pasta; Hydration properties; RVA 1: IntroductionDurum wheat semolina is considered to be the best material for making high quality pasta products. The intrinsic quality attributed to the pasta are influenced primarily by the properties of the protein and starch fraction and by many others factors such as the origin of the semolina (Wood et al., 2001), and the pasta production process (mixing, extrusion and drying conditions) (Kobrehel and Abecassis, 1985;Debbouz and Doetkott, 1996). Starch and proteins are responsible for most desirable characteristics of cereals products. The many textures and culinary quality of pasta are related to the interactions of these two biopolymers in presence of water (Resmini and Pagani, 1983;Güler et al., 2002). The influence of protein on the properties of pasta has received a large research attention (Dexter et al., 1983;Fortini, 1988;Favier, et al., 1996), however, less informations are available on the influence of starch on pasta quality although this macromolecule is the major component of durum wheat semolina (approx. 70%).Few studies exist on the application of hydrothermal treatments to the pasta for the production of instant products, or for improvement of the cooking quality. Abecassis et al., (1986) noted, on pasta previously dried at 37 °C, an improvement of cooking quality and colour after hydrothermal treatment at 90 °C for short time.The application of high temperature (HT) in the drying process (Abecassis et al., 1984;Anese et al., 1999) is the most noticeable innovation in pasta industry in recent years.The temperature usually reaches 70°C-80°C and in some cases more than 100°C (Güler et al., 2002). Under these conditions the objective of dryi...

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Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta

Cited by 84 publications

References 16 publications

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

Study of the effect of hydrothermal process conditions on pasta quality

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