Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Marti, Alessandra; Seetharaman, Koushik; Pagani, Maria Ambrogina

doi:10.1016/j.jcs.2010.07.002

Cited by 130 publications

(148 citation statements)

References 19 publications

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“…Both mixtures were analysed as follows: a 100 g sample of pasta was placed into 1000 ml of boiling tap water with 5 g of sodium chloride. According to Marti et al (2010) the optimum cooking time (OCT) of pasta was evaluated as the time required for disappearance of the dry central core when gently squeezed between two glass plates (every 30 s).…”

Section: Methodsmentioning

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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Section: Methodsmentioning

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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“…O alto valor de perda de sólidos em água é uma característica indesejável e que influencia na qualidade das massas alimentícias [33] . Em massas sem glúten, a perda de sólidos durante o cozimento acontece, principalmente, devido à solubilização do amido gelatinizado que é fracamente ligado a partir da superfície do produto [34] . O macarrão de trigo desenvolvido por Cavalcante Neto [35] teve perda de sólidos de 8,79 %, valores próximos aos deste trabalho, o que comprova que massas sem glúten podem ter a mesma qualidade em relação a perda de sólidos quando comparadas a massas com glúten.…”

Section: Resultsunclassified

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Oliveira

Leite

Santos

et al. 2018

Segur. Aliment. Nutr.

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Objetivou-se analisar as características das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar suas características de cozimento e físico-químicas. As farinhas foram avaliadas quanto os teores de umidade, cinzas, índice de absorção de água (IAA), solubilidade em água (SA), capacidade de absorção de óleo (CAO), cor e microscopia eletrônica de varredura (MEV). Foram produzidos quatro tratamentos, T1 continha 0%, T2 5%, T3 10% e T4 15 % de farinha de berinjela. As massas foram avaliadas quanto ao tempo ótimo de cozimento (TOC), aumento da massa (AM), perda de sólidos em água, aumento do volume, cor, textura, MEV, pH, acidez álcool solúvel e composição centesimal. A farinha de berinjela apresentou maiores valores quanto à IAA, SA e CAO, sendo 4,51 g.g -1 ; 16,59% e 3,30 g.g -1 , respectivamente. O acréscimo de farinha de berinjela aumentou significativamente o tempo de cozimento de 6,42 no T1 para 17,33 minutos no T2. O T4 apresentou maior valor de cinzas 0,77 g/100g e menor valor de carboidratos de 51,61 g/100g. Quanto à textura, o parâmetro com maior alteração foi o de dureza, que variou de 24,68 para 10,68 N no T1 e T4, respectivamente. Conclui-se que as farinhas apresentaram características diferentes quanto às características funcionais, afetando a qualidade de cozimento das massas. O acréscimo da farinha de berinjela influenciou nos parâmetros físico-químicos e na dureza das massas. As massas podem ser uma alternativa para pessoas que precisam restringir o glúten da dieta. Palavras-chave:Fibra alimentar, alimento sem glúten, análises funcionais. Rice and eggplant flours in pasta: chemical and physical propertiesThe objective was to analyze the characteristics of rice and eggplant flours, to produce a gluten-free pasta and to verify its cooking and physicochemical characteristics. Flours were evaluated for moisture, ash, water absorption index (IAA), water solubility (SA), oil absorption capacity (CAO), color and scanning electron microscopy (SEM). Four treatments were produced, T1 contained 0%, T2 5%, T3 10% and T4 15% eggplant flour. The masses were evaluated for the optimum cooking time (TOC), mass increase (AM), loss of solids in water, volume increase, color, texture, MEV, pH, soluble alcohol acidity and centesimal composition. The eggplant flour presented higher values for IAA, SA and CAO, being 4.51 g.g -1 ; 16.59% and 3.30 g.g -1 , respectively. The addition of eggplant flour significantly increased cooking time from 6.42 in T1 to 17.33 in T2. The T4 had the highest ash value 0.77 g in 100 g and the lowest carbohydrate value was 51.61 g in 100 g. For texture, the parameter with the greatest change was the hardness that varied from 24.68 to 10.68 N in T1 and T4, respectively. It is concluded that the flours presented different characteristics regarding the functional characteristics, affecting the cooking quality of the pasta. The addition of eggplant flour influenced the physical-chemical parameters

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“…Penelitian tentang beras analog dengan bahan dan proses bervariasi dilaporkan oleh 8,9,10,11,12,13,14,15,16,17 . Pada penelitian ini metode yang digunakan adalah hot extrusion dengan mesin twin screw extruder.…”

Section: Pendahuluanunclassified

Characteristic of Analog Rice Using Hot Extruder Twin Screw

Diniyah¹,

Puspitasari²,

Nafi³

et al. 2017

Jurnal Pasca

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The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10% sweet potato (U), triplicated. Parameters lightness, Hue, weighs of 100 grain, weight per grain, bulk density, proximat and organoleptics were analysed. Beras analog R and U have characteristic values of L (Lightness) 33.2-37.0 and Hue (ºH) 96.0-360.9, weighs of 100 grain 3.12-3.52 grams and weight per grain 0.031-0.035 grams, bulk density 0.617-0.639 g/ml, moisture content 11.50-13.73%, ash content 0.69-0.97%, protein 4.22-7.67%, crude fat 0.716-0.725%, carbohydrate 76.90-82.86%, starch 65.39-74.79%, amylose 4.76-4.82%, amylopectin 95.18-95.24% and in vitro digestibility 49.45-51.18%. KARAKTERISTIK BERAS ANALOG MENGGUNAKAN HOT EXTRUDER TWIN SCREWTujuan penelitian ini adalah untuk mempelajari sifat fisik, kimia dan organoleptik dari beras analog berbahan dasar mocaf, tepung jagung dan ubi ungu. Sampel yang digunakan terdiri dari 2 formulasi beras analog menggunakan mocaf 50% : tepung jagung 50% (R) dan mocaf 40% : tepung jagung 50% : tepung ubi ungu 10% (U) yang diulang sebanyak 3 kali dengan parameter yang diuji meliputi kecerahan (L*), Hue (ºH), bobot 100 butir, berat per butir, densitas kamba, proksimat dan organoleptik. Beras analog R dan U memiliki karakteristik yaitu 33,2-37,0 (nilai kecerahan); 96,0-360,9 Hue (ºH); 3,12-3,52 gram (bobot 100 butir); 0,031-0,035 gram (berat per butir); 0,617-0,639 gram/mL (densitas kamba); 11,50-13,73% (kadar air); 0,69-0,97% (kadar abu); 4,22-7,67% (kadar protein); 0,716-0,725% (kadar lemak); 76,90-82,86% (kadar karbohidrat); 65,39-74,79% (kadar pati); 4,76-4,82% (kadar amilosa); 95,18-95,24% kadar amilopektin dan 49,45-51,18% (daya cerna).

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Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Cited by 130 publications

References 19 publications

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

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

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Characteristic of Analog Rice Using Hot Extruder Twin Screw

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