Physico-chemical properties of ready to eat, shelf-stable pasta during storage

Carini, Eleonora; Curti, Elena; Cassotta, F.; Najm, Nour El Ouyoun; Vittadini, Elena

doi:10.1016/j.foodchem.2013.02.117

Cited by 22 publications

(24 citation statements)

References 28 publications

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“…All samples became significantly harder with increasing storage time, as expected (Carini et al, 2014a). Nevertheless, the hardness increase during storage was formulation dependent.…”

Section: Texturesupporting

confidence: 74%

“…Nevertheless, the hardness increase during storage was formulation dependent. STD-56 hardness increased very fast (from 9.9 to 17.3 N) up to 21 days of storage and then more gradually to the end of storage (17.7 N at 63 days; Carini et al, 2014a). On the contrary, hardness increase in STD-59 was steady throughout the entire storage time (from 9.1 N at day 0, to 12.8 N at days 63), and less important than in STD-56.…”

Section: Texturementioning

confidence: 96%

“…The shortest relaxing 1 H population (C) was tentatively related to rigid CH protons of amorphous starch and gluten; the population D to some CH protons of gluten and exchanging protons to confined water, starch, and gluten. Lastly, the predominant 1 H T 2 population (E) was tentatively related to mobile exchanging protons of water, starch, and gluten present in the formed gel network (Bosmans, Lagrain, Ooms, Fierens, & Delcour, 2013;Carini et al, 2014a).…”

Section: Protons Nuclear Magnetic Resonance Mobility ( 1 H Nmr)mentioning

confidence: 99%

“…STD-56 sample was beforehand characterized and the results are included in a previous study (Carini et al, 2014a) but they were also presented in this paper to better study the effect of water and gluten contents on physico-chemical properties of RTE pasta during storage.…”

Section: Ready To Eat Shelf Stable Pasta Productionmentioning

confidence: 99%

“…They reported a decrease of moisture content during the first 4 months and of hardness (first 2 months), that then remained almost constant during the rest of storage, and concluded that freezing had a negative effect on pasta structure. Carini, Curti, Cassotta, Najm, and Vittadini (2014a) focused their work on shelf-stable RTE pasta during 2 months of storage and reported an increase in pasta hardness and retrograded amylopectin as well as an increased molecular rigidity as measured by 1 H NMR (increased 1 H FID steepness and decreased 1 H T 2 relaxation times).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

et al. 2016

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“…All samples became significantly harder with increasing storage time, as expected (Carini et al, 2014a). Nevertheless, the hardness increase during storage was formulation dependent.…”

Section: Texturesupporting

confidence: 74%

Section: Texturementioning

confidence: 96%

Section: Protons Nuclear Magnetic Resonance Mobility ( 1 H Nmr)mentioning

confidence: 99%

Section: Ready To Eat Shelf Stable Pasta Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

et al. 2016

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In situ ¹³C solid‐state polarization transfer NMR to follow starch transformations in food

Nowacka-Perrin

Steglich

Topgaard

et al. 2022

Magnetic Reson in Chemistry

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Convenience food products tend to alter their quality and texture while stored. Texture‐giving food components are often starch‐rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13C solid‐state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments—the time scale of reorientation of the CH‐bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13C solid‐state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13C chemical shift. In conjunction with 1H solid‐state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch‐based products and commercial pasta as a function of temperature and storage.

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Trends, Convenience, and Safety Issues of Ready Meals

Muhamad

Karim

2014

Food Engineering Series

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Physico-chemical properties of ready to eat, shelf-stable pasta during storage

Cited by 22 publications

References 28 publications

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

In situ ¹³C solid‐state polarization transfer NMR to follow starch transformations in food

Trends, Convenience, and Safety Issues of Ready Meals

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Physico-chemical properties of ready to eat, shelf-stable pasta during storage

Cited by 22 publications

References 28 publications

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

In situ 13C solid‐state polarization transfer NMR to follow starch transformations in food

Trends, Convenience, and Safety Issues of Ready Meals

Contact Info

Product

Resources

About

In situ ¹³C solid‐state polarization transfer NMR to follow starch transformations in food