Thermal, textural and cooking properties of spaghetti enriched with resistant starch

Sözer, Nesli; Dalgıç, Ali Çoşkun; Kaya, Ahmet

doi:10.1016/j.jfoodeng.2006.11.026

Cited by 190 publications

(176 citation statements)

References 19 publications

Supporting

Mentioning

157

Contrasting

Unclassified

Order By: Relevance

“…Baiano, Conte, and Del Nobile (2006) also reported lower adhesiveness of spaghetti dried at higher temperature, and decreased adhesiveness was also observed to be associated with increased drying temperature in a study by Cubadda et al (2007). Adhesiveness is related to the amount of amylose leaching from the gelatinized granules of starch (Sozer, Dalgıç, & Kaya, 2007). Therefore, values of adhesiveness could be associated with the cooking loss of pasta samples.…”

Section: Textural Propertiesmentioning

confidence: 87%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

show abstract

Section: Textural Propertiesmentioning

confidence: 87%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Recording speed was 0.5 mm/s. According to Sozer et al (2007), the test is a simulation of the action of jaws by compressing the bite-size piece of food twice. The resulting force-time curve is used to extract a number of textural parameters.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

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.

View full text Add to dashboard Cite

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.

show abstract

“…According to Matsuo, Malcolmson, Edwards, and Dexter (1992), strong linear relationships between TOM and amylose indicate that cooking loss can be estimated reliably from the absorption values of the amylose-iodine complex. Determination of the textural characteristics of pasta after cooking is of great importance from the product acceptability by consumers (Sozer, Dalgıc¸, & Kaya, 2007). Good quality pasta is defined as having high degree of firmness and elasticity (Antognelli, 1980;Pomeranz, 1987).…”

Section: Spaghetti Cooking Behaviormentioning

confidence: 99%

“…Good quality pasta is defined as having high degree of firmness and elasticity (Antognelli, 1980;Pomeranz, 1987). Cohesiveness can be as a good indicator of how the sample holds together upon cooking (Sozer et al, 2007). In order to both simulate human mastication and evaluate the textural properties of spaghetti at their optimal cooking time, a double compression cycle was applied and the results are reported in Supplementary Table 5.…”

Section: Spaghetti Cooking Behaviormentioning

confidence: 99%

“…Concerning pasta made with 200 g kg 71 of TDWM, its good textural properties depended on both the increase in protein molecular weight and the large amount of unextractable polymeric proteins deriving from polimerization of albumins and globulins, as well as glutenins and gliadins (Lamacchia et al, 2010). Also, it could be supposed that important contributions to the textural characteristics of these samples were given by the resistant starch formed during the kernel heat treatment (Sozer et al, 2007). The effect of these variables was dose-dependent since further increases in the TDWM content caused worsening of the textural properties.…”

Section: Spaghetti Cooking Behaviormentioning

confidence: 99%

See 1 more Smart Citation