Influence of Extrusion‐Cooking Parameters on Some Quality Aspects of Precooked Pasta‐Like Products

Abstract

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products

“…Similar effects have been noticed during our observations (Figure 3a, 3b). Insufficient water content (below 30%) and low screw speed (60 rpm) were reported to prevent the formation of solid structure of samples, and singular swollen starch granules were clearly visible [Wójtowicz & Mościcki, 2009]. Applications of higher dough moisture content and higher screw speed during the extrusion-cooking generated more compact and uniform structure corresponding with high starch gelatinization degree and formation of SPM.…”

“…The nutritional value and sensory characteristics of these pasta-like products depend on processing technology and final treatment needed for starch gelatinization (steaming or fat frying) [Juan & O'Ngadi, 2004]. Application of extrusion-cooking allows high starch gelatinization without any additional treatment [Huber, 1988;Vasanthan, 2003;Wang et al, 1999;Wójtowicz & Mościcki, 2009]. Proper selection of process parameters, such as temperature, pressure, heating-cooling program or moisture content of raw materials affect processing intensity, starch gelatinization and the formation of a stable shape and structure of a finished product [Singh & Smith, 1997;Wójtowicz & Mościcki, 2008;Yalla & Manthey, 2006].…”

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

“…One of the most interesting techniques for food production is extrusion-cooking [20,21]. Extrusion-cooking as a HTST (high temperature, short time) process seems to be one of the best methods for obtaining the maximum nutritive value of several plant materials.…”

Puffed cereals with added chamomile – quantitative analysis of polyphenols and optimization of their extraction method

“…This method is convenient from the nutritional and economic point of view because it produces a stable product with all nutritive components preserved or enhanced [6,7]. During extrusion-cooking, the raw materials are subjected to high temperature, high pressure, and severe shear forces [6,8].…”

“…Moistened mixtures were processed with a single screw extruder TS-45 (Metalchem, Gliwice, Poland) with a configuration of L/D=12 and diameter of the forming die φ=3 mm, at a temperature of 120 °C and constant screw speed of 125 rpm. The product was ground in a laboratory grinder iG5A (TestChem, Poland) to a particle size of less than 1 mm for instant grits [7].…”