Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

Peña, Elena de la; Manthey, Frank A.

doi:10.1111/ijfs.12549

Cited by 22 publications

(14 citation statements)

References 33 publications

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“…The minimum cooking time of the flaxseed flour-enriched pasta ranged from 6 min (FF5) to 7 min (FF23) and from 6 min (FC5) to 6.15 min (FC23) for the flaxseed cake pasta. The physical disruption of the gluten matrix occurring when non-traditional ingredients are present in pasta can facilitate diffusion of water and reduce the cooking time of the product [24]. Table 3.…”

Section: Cooking Qualitymentioning

confidence: 99%

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Zarzycki

Sykut-Domańska

Sobota

et al. 2020

Foods

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Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

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Section: Cooking Qualitymentioning

confidence: 99%

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Zarzycki

Sykut-Domańska

Sobota

et al. 2020

Foods

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“…Enrichment could also reduce the glutenin content and increase the content of lower‐molecular‐weight compounds that take less time to hydrate (Vernaza and others ). Alternatively, enrichment could induce physical disruptions of the gluten network, facilitating water penetration (Chillo and others ; Petitot and others ), and could modify the pasta's heat capacity, thereby affecting the rate of temperature increase during cooking (de la Peña and Manthey ). An exception was enrichment with shrimp meat or microalgae, for which the cooking time increased by an average of 1.02 min (Fradique and others , ; Kadam and Prabhasankar ).…”

Section: Impact Of Enrichment and Process Specifications On The Qualimentioning

confidence: 99%

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Mercier

Moresoli

Mondor

et al. 2016

Comp Rev Food Sci Food Safe

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Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta. Process specifications and quality attributes, namely proximate composition, dough, drying, cooking, and mechanical properties, color, and sensory attributes, were extracted from the studies and compiled in a data set. Analysis of the data set revealed significant differences between pasta enriched with high-fiber ingredients and pasta enriched with pulse flour. High-fiber ingredients generally preserved the quality attributes of pasta more effectively than pulse flour. Comparisons based on the drying temperature showed that high drying temperatures generally improve the cooking properties of enriched pasta. Sensory evaluations indicated that enrichment levels below 10% generally do not affect consumer acceptance, but higher enrichment levels significantly decrease it. Pearson correlation coefficients showed that the gelatinization temperature and Farinograph properties are useful indicators of the mechanical properties and sensory attributes of pasta. The meta-analysis revealed the need to better understand the impact of the processing history of the enrichment ingredient on the quality attributes and the health benefits of enriched pasta.

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“…The quality of pasta depends on the cooking process and the cooking process depends on the hydration of pasta macromolecules, particularly protein and starch network, on the specific heat capacity of the cooking water and on the amount of heat transferred to macromolecules found in the pasta (La Pena and Manthey ). In recent years, extrusion cooking represents an alternative technology that is adequate for the manufacturing of gluten‐free pasta products as it involves the unification of the gelatinization and formation steps.…”

Section: Introductionmentioning

confidence: 99%

Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta

Sakre

Das

Srivastav

2015

Journal of Food Processing and Preservation

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The aim of the present investigation was to optimize the process condition and formulation for production of amaranth and oat‐based gluten‐free pasta using a single‐screw extruder. In the present study, process condition and formulation were optimized using rotatable central composite design followed by sensory optimization using fuzzy logic. The process was optimized using nonlinear regression analysis and desirability of pasta samples on the basis of physical properties such as water solubility index, cooking loss and hardness. After numerical analysis, three pasta samples with different flour compositions were identified with the same desirability (0.95). A sensory study was conducted to select the best among the three samples based on human acceptability. The sensory score was analyzed using fuzzy logic. The results of sensory analysis showed that formulation containing 33 g amaranth, 26 g oat, rice 50 g/100 g and process conditions of 80C, 245 rpm, and 35% led to the highest acceptability values according to the optimization analysis performed. Practical Applications The results and approaches presented in the article may find practical application during new food product development. Sensory assessment is the integral part of new food product development. In mathematical optimization, without appropriate sensory analysis, there will be a risk of market failure of new food product. The approaches suggested in the present research will be more efficient for optimization of composition and processing parameters for new food product.

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Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

Cited by 22 publications

References 33 publications

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta

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