Effects of industrial pasta drying temperatures on starch properties and pasta quality

Guler, Sebile; Köksel, Hamit; Ng, P. K. W.

doi:10.1016/s0963-9969(01)00136-3

Cited by 111 publications

(105 citation statements)

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“…Decrease of cooking loss accompanied by an increase in drying temperature was also reported by Johnston (2001) and Güler et al (2002). Lower cooking loss values in pasta dried at a higher temperature may be related to lower starch damage (Güler et al, 2002). Furthermore, as reported by Zweifel (2001), the reduction of mass loss at samples dried at a high temperature may be explained by a greater extent of protein denaturation and a stronger protein network than in pasta dried at a low temperature.…”

Section: Cooking Qualitysupporting

confidence: 63%

“…All samples showed higher cooking loss as compared to control, which might be correlated with the shorter exposure to water due to the control's shorter optimal cooking time. Decrease of cooking loss accompanied by an increase in drying temperature was also reported by Johnston (2001) and Güler et al (2002). Lower cooking loss values in pasta dried at a higher temperature may be related to lower starch damage (Güler et al, 2002).…”

Section: Cooking Qualitysupporting

confidence: 59%

“…However, due to the fact that conditions of low temperature, high relative humidity, and long drying time promote microbiological growth, which in turn causes hygienic and qualitative problems, high-temperature drying has been introduced to the industry (Sensidoni, Peres, & Pollini, 1999). The advantages of drying at high temperatures include reduced microorganism count and reduced drying cycle time (Güler, Köksel, & Ng, 2002). However, the use of high temperatures and long drying duration may promote oxidation, increase vitamin loss, and influence the color, taste, and aroma (Bazyma et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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Section: Cooking Qualitysupporting

confidence: 63%

Section: Cooking Qualitysupporting

confidence: 59%

Section: Introductionmentioning

confidence: 99%

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Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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“…Food Sci., 34, 2016 (2): 166-172 doi: 10.17221/451/2015-CJFS loss in samples with 15 and 20% addition compared to the control sample. This increase might be due to a disrupted or weak starch-gluten network, allowing more of the gelatinised starch to leach from the pasta during cooking (Güler et al 2002;Aravind et al 2012). The amount of absorbed water was the highest in a sample with 20% CF made on a minipress, and the lowest in a sample with 10% CF made on an extruder.…”

Section: Resultsmentioning

confidence: 99%

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Kosović¹,

Jukić²,

Jozinović³

et al. 2016

Czech J. Food Sci.

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Kosović I., Jukić M., Jozinović A., Ačkar Đ., Koceva Komlenić D. (2016): Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172.Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

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“…Currently, pasta is mostly manufactured with the use of high and very high temperature *Corresponding author. Email: monika_piwinska@sggw.pl drying technologies that have been shown to shorten drying time when compared to low temperature drying and reduce the number of microorganism's (Güler, Köksel, & Ng, 2002). High temperatures during drying may also have an impact on pasta color, as excessive temperatures may result in brown discoloration due to Maillard reactions (Anese, Nicoli, Massini & Lerici, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Piwińska

Wyrwisz

Kurek

et al. 2015

CyTA - Journal of Food

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(2016) Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta, CyTA -Journal of Food, 14:1, 101-108, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta Monika Piwińska*, Jarosław Wyrwisz, Marcin Kurek, and Agnieszka Wierzbicka Oat β-glucan fiber powder was added to pasta dough at levels of 40, 80, 120, 160, and 200 g/kg. Pasta was dried at very high temperature and in a vacuum dryer. The cooking quality was evaluated based on the swelling index, water uptake, and cooking loss measurement. Further tests were carried out to determine the color, hardness, adhesiveness, total dietary fiber (TDF), and β-glucan content in pasta. The results showed that vacuum-drying had a significant impact on the cooking quality and physical properties of pasta. Water uptake and swelling index were higher and the cooking loss was lower in vacuum-dried pasta than in pasta dried using very high temperature (VHT) technology. The swelling index, water uptake, and cooking loss were significantly higher in samples with oat β-glucan fiber powder compared to control. Pasta with oat powder was darker, softer, and less sticky than semolina pasta. Lightness of vacuum-dried samples was higher while redness was lower than in conventionally dried samples.Keywords: vacuum-drying; β-glucan; dietary fiber; pasta Se añadió fibra de avena β-glucano en polvo a la masa de pasta a niveles 40, 80, 120, 160 y 200 g/kg. La pasta se secó a altas temperaturas en un secador al vacío. Se evaluó la calidad de cocinado en base al cálculo del índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado. Se realizaron otras pruebas para determinar el color, la dureza, la adhesión, el total de fibra alimentaria y el contenido de β-glucano en la pasta. Los resultados mostraron que el secado al vacío tuvo un impacto significativo en la calidad del cocinado y las propiedades físicas de la pasta. La absorción de agua y el índice de hinchazón fueron mayores, aunque la pérdida de volumen en el cocinado fue menor en la pasta secada al vacío que con aquella secada con tecnología VHT. El índice de hinchazón, la absorción de agua y la pérdida de volumen en el cocinado fueron significativamente elevados en muestras con fibra de avena β-glucano en polvo en comparación con las muestras control. La pasta con avena en polvo resultó ser más oscura, suave y menos pegajosa que la pasta con semolina. La ligereza de las muestras secadas al vacío fue mayor, mientras que el color rojizo fue menor que en las muestras secadas de manera convencional.

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Effects of industrial pasta drying temperatures on starch properties and pasta quality

Cited by 111 publications

References 4 publications

Effect of drying methods on the physical properties of durum wheat pasta

Effect of drying methods on the physical properties of durum wheat pasta

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

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