The Maillard Reaction in Pasta: Preliminary Classification by Multivariate Techniques

Spelt (Triticum spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions

“…Fewer reducing sugars were found in the spelt flours (0.29-0.39%) than in the semolina samples (0.48-0.53%). These reducing sugar amounts were similar to those found by other authors in durum wheat (Acquistucci 1996;Pagani et al 1996;Sensidoni et al 1996), and together with Falling Number values of >300 sec were typical of sound, not sprouted grain (Dexter et al 1990). With regard to color, the yellowness of spelt flours was significantly less (b* 10) than that of durum wheat semolina (b* 25), which could be related to lower pigment content and finer particle size (Oliver et al 1992;Sgrulletta et al 1999).…”

Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

“…Furthermore, it is well known that yellow and brown (100-L*) indices are correlated both to carotenoid pigment amount and to enzymatic reactions, whereas the red index is strictly related to the development of the Maillard Reaction that takes place during drying, especially when moisture ranges between 15 and 18 g/100 g of pasta (Acquistucci, 2000). A study performed on 18 Italian industrially produced durum wheat pasta highlighted the following ranges of variation: 35.21 < L* < 66.60; 0.10 < a* < 5.00; 28.20 < b* < 40.57 (Acquistucci, 1996). The obtainment of semolina-soy pasta having colours similar to those of the pasta exclusively made with semolina represents an interesting result since colour is the only pasta sensory parameter evaluated by consumers before purchase and, as highlighted by the lack of success met by other composite pasta or pasta made with other flours (rice flour, for example), it is worth noting that it greatly affects the consumer acceptance.…”

Effect of storage on the selected properties of macaroni enriched with wheat germ

“…The red component is the result of non enzymatic browning related to Maillard or carbonyl-amino, reactions developed between proteins and sugars (Acquistucci, 1996;Acquistucci, 2000;Feillet, Autran, & IcardVerni ere, 2000;Matsuo & Irvine, 1967).…”