Changes in pasta properties during cooking and short-time storage

Biernacka, Beata; Dziki, Dariusz; Miś, Antoni; Rudy, Stanisław; Krzykowski, A.; Polak, Renata; Różyło, Renata

doi:10.31545/intagr/110806

Cited by 7 publications

(7 citation statements)

References 32 publications

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“…OCT is influenced by various factors such as the raw materials used for pasta preparation [37], the parameters of the technological process [37], and the type of pasta [38]. Some authors found a positive correlation between the total dietary fiber content in pasta and OCT [39,40]. By contrast, a negative relationship was found in the present study and in others [33,41].…”

Section: Cooking Quality Of Pastacontrasting

confidence: 58%

“…Recently, Liu et al [15] found similar CL in noodles made from common wheat flour with up to 5% BH. CL of pasta depends mainly on cooking time [39], cooking method [46], and raw materials used for production. Addition of different plant additives to WP has been shown to result in higher CL [42,43].…”

Section: Cooking Quality Of Pastamentioning

confidence: 99%

“…The components were analyzed: moisture content (AACC, Method 44-15.02), ash content (AACC, Method 08-01.01), protein content (AACC, Method 46-10.01), fat content (AACC, Method 30-10.01), and total dietary fiber content (AACC, Method 32-05.01). The content of carbohydrates in both raw materials and pasta samples was determined based on the difference from these values [39].…”

Section: Chemical Composition Of Raw Materials and Pastamentioning

confidence: 99%

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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.

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Section: Cooking Quality Of Pastacontrasting

confidence: 58%

Section: Cooking Quality Of Pastamentioning

confidence: 99%

Section: Chemical Composition Of Raw Materials and Pastamentioning

confidence: 99%

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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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“…Furthermore, the incorporation of fibre fractions may have reduced the amount of starch necessary for the formation of a dough. This resulted in the disturbance of the protein matrix, which led to the development of a less hard and less extensible pasta (Biernacka et al, 2019;Jalgaonkar et al, 2018). In addition, inside the pasta strand of the fortified samples, as a result of fibre incorporation as well as drying conditions, the pasta structure may have been weakened by the formation of cracks or discontinuities (Bouasla et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics

Bouasla¹,

Gassi²,

Lisiecka³

et al. 2022

Int. Agrophys.

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The aim of the study was to evaluate certain selected properties of durum wheat pasta fortified with parsley leaf powder. Various levels of parsley leaf powder (2.5, 5.0, 7.5, and 10.0%) were incorporated in order to develop fortified pasta and their effects on nutraceutical properties (total phenolic content, antioxidant activity), cooking quality (optimum cooking time, water absorption capacity, cooking loss), texture (hardness, adhesiveness, extensibility at break, elongation at break), colour and organoleptic attributes were assessed. The results showed that the amount of phenolic compounds increased significantly in the fortified pasta with the increase in the fortification level. Furthermore, the increase in the levels of these bioactive compounds in fortified pasta improved its antiradical ability and its reducing power. Moreover, the addition of parsley leaf powder to the pasta significantly reduced its optimum cooking time, hardness, extensibility at break, elongation at break, lightness and yellowness. In contrast, the incorporation of parsley leaf powder in the pasta significantly increased its water absorption capacity, cooking loss, adhesiveness and greenness. All of the fortified pasta received acceptable scores in overall acceptability. Approximately 93% of the data variance may be explained by the first two principal components and significant correlations were noted between different properties of the pasta. Parsley leaf powder can successfully be used (up to 5.0%) in nutritionally valuable pasta formulations.K e y w o r d s: parsley leaf, pasta, nutraceutical properties, cooking quality, texture

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“…On the other hand, the quality of pasta is determined to a large extent by its technological properties, such as weight gain and hydration and cooking losses, texture, color, and sensory properties [ 10 ]. In this sense, the optimal cooking time is one of the most important parameters to be considered by consumers.…”

Section: Introductionmentioning

confidence: 99%

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

Ainsa

Honrado

Marquina

et al. 2022

Foods

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This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.

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Changes in pasta properties during cooking and short-time storage

Cited by 7 publications

References 32 publications

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

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