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

Abstract

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

Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities

“…The cooking loss value should not exceed 9–10% which is considered the acceptable range for starch noodles (Tan, Li, & Tan, ). The highest cooking loss was observed in infrared‐dried and hot‐air‐dried PEIN (Table ) due to the long drying time and high temperature which denatured the protein as reported by Güler et al () and Piwińska, Wyrwisz, Kurek, and Wierzbicka (). As mentioned earlier, the higher drying rate of microwave drying compared to infrared drying and hot‐air drying resulted in less leached amylose in the matrix (Khir et al, ; Palav & Seetharaman, ) and this was regarded as producing better quality PEIN.…”

“…The maximum distance of infrared‐dried PEIN was significantly higher ( p ≤ .05) than for the hot‐air‐dried PEIN due to the high temperature (above 100 °C) promoting cross‐linking of the two gluten proteins (glutenin and gliadin) through disulfide bonds. It further entrapped starch granules, leading to a continuous matrix and developed a stronger protein network than from drying at a lower temperature (Mercier et al, ; Ogawa, Chuma, Aimoto, & Adachi, ; Piwińska et al, ). This was similar to the work of Mercier et al () who found that high‐temperature drying was associated with a higher breaking strength and distance regarding noodle quality.…”

“…Color is the first sensory attribute affecting the purchasing decision of consumers. Thus, dark or gray colors are negative attributes (Piwińska et al, ). The effects of different dehydration processes on the color values of PEIN were investigated (Table ).…”

“…The lightness of fried PEIN decreased which implied an effect of nonenzymatic browning during frying (Song, Zhang, & Mujumdar, ). Since a high temperature and long drying time in processing influence nonenzymatic browning (Piwińska et al, ), lower L * values for infrared‐dried and hot‐air‐dried PEIN were observed. Microwave drying caused minimal color change in the product and preserved the product color without causing any surface overheating phenomena (Ozkan, Akbudak, & Akbudak, ); therefore, it was good in terms of surface color degradation (Alibas, ).…”

Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production

“…According to Wójtowicz (2006), pasta hardness depends on the kind of raw material used for its production, higher hardness being characteristic of pastas from the products of milling of durum wheat than of soft wheats. Piwińska et al (2016) demonstrated that pasta hardness is affected by the conditions of the process of drying. In our study, the hardness of dried and ready pastas ranged from 9.4 to 33.3 N and it was statistically differentiated (Tab.…”