Effect of die material on engineering properties of dried pasta

Mercier, Samuel; Marchais, Louis-Philippe Des; Villeneuvea, Sébastien; Foisy, Mathieu

doi:10.1016/j.profoo.2011.09.084

Cited by 18 publications

(11 citation statements)

References 14 publications

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“…A higher effective moisture diffusivity implies shorter drying times required to process pasta enriched with the reconstituted flaxseed. Lower equilibrium moisture content was measured for the drying at 40 ºC of pasta enriched with ground flaxseed or reconstituted flaxseed (Villeneuve and others ) compared to pasta with no flaxseed enrichment (Mercier and others ), suggesting that flaxseed enrichment reduced the water binding capacity of the pasta. The lower water binding capacity was attributed to the high oil content of flaxseed and the gluten dilution effect (Villeneuve and others ).…”

Section: Flaxseed‐enriched Pastamentioning

confidence: 97%

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Mercier

Villeneuve

Moresoli

et al. 2014

Comp Rev Food Sci Food Safe

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The properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched with flaxseed, were reviewed to highlight suitable processing conditions for the production of high-quality flaxseed-enriched products with the desired health attributes. The review highlights the contrasting effect of flaxseed enrichment on the mechanical and physical properties of cereal products according to product type, flaxseed enrichment level, and processing history. Flaxseed lipids remain stable for most processing and storage conditions, presumably due to the significant antioxidant properties of lignans, but information is lacking on the impact of home-handling, such as bread toasting, on lipid oxidation. Cereal products enriched with flaxseed generally exhibit similar or improved shelf life compared to equivalent products with no flaxseed enrichment, suggesting that flaxseed may limit starch retrogradation, maintain moisture content, and delay microbial growth. Sensory analysis shows lower organoleptic properties of most cereal products containing flaxseed, but similar consumer acceptance for cereal products without and with flaxseed enrichment up to 15% is reported in the literature. This review indicates the need to better understand the impact of flaxseed enrichment on product microstructure and to conduct an extensive assessment of the health effects of flaxseed-enriched products, since very few studies have focused on the quantification of the bioaccessibility, bioavailability, and activity of flaxseed bioactive compounds for a variety of processing conditions and product formulation.

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Section: Flaxseed‐enriched Pastamentioning

confidence: 97%

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Mercier

Villeneuve

Moresoli

et al. 2014

Comp Rev Food Sci Food Safe

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“…Pastas prepared using the dies made of Teflon and bronze have smooth and rough surfaces, respectively. It has been reported that pasta prepared using the bronze die has higher porosity, lower density, lower rupture strength, and larger effective diffusion coefficient of water during drying than that prepared using the Teflon die (Lucisano and others ; Mercier and others ). These facts suggest that the die material affects inner structure of pasta as well as the surface structure.…”

Section: Introductionmentioning

confidence: 99%

Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

Yoshino

Ogawa

Adachi

2013

Journal of Food Science

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Spaghetti was prepared using dies made of different materials. The surface was observed using digital and optical microscopes, and was rougher for the spaghettis prepared using the Teflon, polypropylene, polycarbonate, aluminum, and bronze dies in this order. The extrusion velocity when passing through the die was faster, the bulk density was higher, and the rupture strength was greater for the spaghetti having the smoother surface. The die material did not affect the gelatinization temperature. The water sorption curves in boiling water containing 0.5% (w/v) sodium chloride were also observed. The curves were expressed by an equation of the hyperbolic type except for the early stage of sorption in order to estimate the equilibrium amount of water sorbed based on the bone-dry sample. The momentarily-sorbed amount of water, which is a hypothetical quantity to characterize the initial water intake, was estimated by fitting the experimental points within 60 s. The amount was higher for the spaghetti having the rougher surface.

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“…Fresh pasta extruded with a bronze die has higher water content and larger diameter and expands more than fresh pasta extruded with a Teflon die. These results indicate that the use of different die materials would lead to different matrix structures . Using the same raw material and adopting the same process steps, bronze die samples appeared more fragile than Teflon ones: statistically lower forces are required for breaking samples prepared with both fine and coarse semolina …”

Section: Die Materials and Extrusion Operationmentioning

confidence: 98%

“…As a result of the higher porosity, a bronze die induces an increase in effective moisture diffusivity compared with a Teflon die, while the equilibrium moisture content is not affected . From the measured effective moisture diffusivity and equilibrium moisture content, using a model derived from Fick's law, the time required to dry a 2.5 mm pasta from 500 to 200 g water kg −1 dry matter at 80 °C would be 97 ± 2 min for Teflon die extrusion and 71 ± 2 min for bronze die extrusion…”

Section: Die Materials and Extrusion Operationmentioning

confidence: 99%

From raw material to dish: pasta quality step by step

et al. 2015

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Pasta is a traditional Italian cereal-based food that is popular worldwide because of its convenience, versatility, sensory and nutritional value. The aim of this review is to present a step-by-step guide to facilitate the understanding of the most important events that can affect pasta characteristics, directing the reader to the appropriate production steps. Owing to its unique flavor, color, composition and rheological properties, durum wheat semolina is the best raw material for pasta production. Although pasta is traditionally made from only two ingredients, sensory quality and chemical/physical characteristics of the final product may vary greatly. Starting from the same ingredients, there are a lot of different events in each step of pasta production that can result in the development of varieties of pasta with different characteristics. In particular, numerous studies have demonstrated the importance of temperature and humidity conditions of the pasta drying operation as well as the significance of the choice of raw material and operating conditions on pasta quality.

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Effect of die material on engineering properties of dried pasta

Cited by 18 publications

References 14 publications

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions

Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

From raw material to dish: pasta quality step by step

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