Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices

Cavazza, Antonella; Corradini, Claudio; Rinaldi, Massimiliano; Salvadeo, Paola; Borromei, Chiara; Massini, Roberto

doi:10.1007/s11947-012-0906-6

Cited by 33 publications

(27 citation statements)

References 21 publications

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“…In general, after the thermal treatments, no burned particles are present in semolina with the exception of treatment at 200 °C for 15 min. The lower L * value, which quantifies the lightness of the product, is the result of the browning due to the intense thermal treatment, as confirmed by the higher value of red index ( a *) that is strictly linked to the Maillard reaction (Cavazza et al, ; Pasqualone, Paradiso, Summo, Caponio, & Gomes, ). Therefore, despite this treatment being highly efficient for the reduction of some mycotoxins, it is not suitable at industrial level.…”

Section: Resultsmentioning

confidence: 98%

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Shanakhat

Sorrentino

Raiola

et al. 2019

J Food Process Engineering

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Physical methods, such as heating and irradiation with ultraviolet light (UVC), are among the strategies that may be used to reduce mycotoxin content in foodstuffs. This research studied the technological effects of heating at 100, 150, and 200 °C and UVC irradiation at 254 nm for 15, 30, 60, and 120 min applied on semolina to decrease the amount of mycotoxins. The impact of the most efficient treatments (150 °C for 30 min and UVC irradiation for 120 min) was evaluated both on semolina and dough technological properties, such as color, hydration, and gluten indices, farinograph and calorimetric parameters, and microstructure. Thermal treatment significantly increased hydration of semolina and swelling power; farinograph analyses revealed a marked increase in water absorption and dough development time and a reduction of dough stability and degree of softening and elasticity compared to the control. Calorimetric analyses showed a significant reduction in both temperature peaks and enthalpy of starch gelatinization and a decrease in enthalpy for melting of lipids with starch. Scanning electron micrograph images representing the dough microstructure confirmed the occurrence of these changes; UVC‐treated samples showed less pronounced changes compared to the control. Practical applications This work reports some strategies that could be integrated in semolina‐based products chains, with the aim of reducing mycotoxin contamination. Thermal treatment and UVC irradiation are known to be cost‐effective techniques, combining a high thermal efficiency with the simplicity of application. Understanding the technological changes resulting from these treatments could be useful to food companies for the realization of safer semolina‐based products with different structural properties. This is the first study aiming to investigate the technological impacts of physical processing methods for reducing mycotoxin contamination.

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Section: Resultsmentioning

confidence: 98%

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Shanakhat

Sorrentino

Raiola

et al. 2019

J Food Process Engineering

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“…The substitution of wheat flour by tilapia flour decreased ( p < 0.05) the L* values (Fig 1A), and increased ( p < 0.05) both a* (Fig 1B) and b* values (Fig 1C) of pasta formulations in a tilapia flour inclusion level-dependent manner. The heating during dry pasta manufacturing potentially promotes reactions between amine groups from protein and reducing ends of polysaccharides favoring Maillard reaction [48] potentially favoring the increase on the a* values [49,50] in formulations with increased tilapia flour content. Regarding b* values, pasta formulations were manufactured with white wheat flour and tilapia flour, which naturally presents a yellow color justifying a gradual increase in b* values with greater tilapia flour addition.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

et al. 2016

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Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.

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“…Three measurements were taken for each sample, and the average value was reported. Colour index of noodles was calculated using the equation Cavazza et al (2012) for pasta colour index determination. The moisture content of noodle samples (2-3 g) was determined according to AACC (2000) method and performed in triplicates.…”

Section: Analysis Of Noodle Quality Characteristicsmentioning

confidence: 99%

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices

Cited by 33 publications

References 21 publications

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

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