Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta

Curti, Elena; Carini, Eleonora; Diantom, Agoura; Cassotta, F.; Najm, Nour El Ouyoun; D’Alessandro, Alessandro; Vittadini, Elena

doi:10.1007/s11483-015-9414-3

Cited by 12 publications

(10 citation statements)

References 28 publications

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“…1 H FIDs of uncooked pasta (0 min) had the fastest decay and a line‐shape indicating predominance of crystalline structures (Derbyshire et al ., ). 1 H FID protons represent the fastest relaxing components of the system and were previously attributed to solid CH protons of crystalline and amorphous starch not in contact with water (Kim & Cornillon, ; Bosmans et al ., ; Curti et al ., ). FIDs became progressively less steep over cooking, indicating increasing mobility in the pasta matrix, following water uptake and heating and resulting in multiple phenomena, including starch gelatinisation and protein hydration and coagulation (Figure S3).…”

Section: Resultsmentioning

confidence: 97%

“…Time Domain Nuclear Magnetic Resonance (TD‐NMR) provides information about molecular mobility and dynamics in complex foods (Van Duynhoven et al ., ), and can be used in an attempt to relate molecular dynamics with macroscopic properties in a multi‐level characterisation of food. With regards to pasta, TD‐NMR has been applied on noodles, shelf‐stable pasta (Kojima et al ., ; Carini et al ., ; Curti et al ., ; Diantom et al ., ), and complex ready‐to‐eat pasta meals (Carini et al ., ), where molecular mobility importantly contributed to the understanding of textural attributes. Real‐time Magnetic Resonance Imaging was used, in combination with microscopy, to study the cooking process of a single stand of spaghetti in glass tubes, to mimic the traditional cooking process (Bernin et al ., ; Steglich et al ., .…”

Section: Introductionmentioning

confidence: 98%

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A multi‐scale characterisation of the durum wheat pasta cooking process

Littardi

Diantom

Carini

et al. 2018

Int J of Food Sci Tech

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A multi-level investigation was carried out to characterise uncooked to overcooked pasta. Macroscopic, mesoscopic and molecular properties were measured and their changes were clearly related to the process of cooking: hardness and viscoelastic decreased, moisture content and gelatinisation degree increased and 1 H molecular mobility changed. Principal component analysis (PCA) explained 82% (PC1: 47.7% and PC2: 34.3%), enabling the differentiation by cluster of different cooking phases: uncooked, undercooked (described by degree of gelatinisation and rigid protons' populations [FID and T 2 ]); medium-cooked (described by higher mobility protons [T 2 E1, T 2 E2 and %PopE2]), cooked at suggested cooking time (described by viscoelastic properties) and over-cooked pasta by molecular mobility parameters (T 2 D, T 2 E and %PopF). Nuclear magnetic resonance relaxometry was a valuable tool to describe the entire cooking process, whereas viscoelastic properties effectively characterised suggested cooking time.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 98%

A multi‐scale characterisation of the durum wheat pasta cooking process

Littardi

Diantom

Carini

et al. 2018

Int J of Food Sci Tech

Self Cite

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“…As retrogradation proceeds, the disordered state of starch transforms to an ordered state, and water molecules are incorporated into the crystalline lattices, resulting in a decreased mobility of water [33]. It has been reported that pasta containing glycerol (5% and 15% of substitution) has high water mobility because the plasticizing effect of glycerol in pasta matrix increases the flexibility of water molecules [34]. Moreover, the mobility of water decreases or increases depending on the amount of SE in the fresh state, and the T 2 decreases gradually during the retrogradation [21].…”

Section: Solid-state 1 H Nmr Transverse Relaxation Time (T 2 )mentioning

confidence: 99%

Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

Choi

et al. 2020

Foods

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Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B+V-type pattern, and the relative crystallinity showed that GLY and SE lowered the initial and final crystallization of rice cake. Both GLY and SE affected the retrogradation enthalpy, glass transition temperature, and ice melting enthalpy in differential scanning calorimeter (DSC). However, 1H NMR relaxation time (T2) of rice cake decreased regardless of additives. From these results, the addition of glycerol and sucrose stearate inhibits the retrogradation process of rice cakes, which will solve industrial problems. Applying the Avrami equation for retrogradation kinetics of rice cake was suitable in XRD and DSC with high coefficient of determination (0.9 < R2). Meanwhile, the other retrogradation index improved the R2 when the exponential rise to maximum equation was used. This suggests that there is an alternative of Avrami equation to predict the retrogradation.

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“…Firmness (force at brake, N) was determined using a Texture Analyser (Stable Micro Systems, Godalming, UK) equipped with a 25 kg load cell as described in Curti et al (2015). Results are the average of at least six cooking batches (during which ten 'penne' samples were analysed for each batch) for each pasta type.…”

Section: Texturementioning

confidence: 99%

An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

Morreale

Boukid

Carini

et al. 2018

Int J of Food Sci Tech

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Summary A roundup of gluten‐free (GF) pasta sold in the Italian market in 2015 was characterised throughout cooking behaviour, texture, colour and nutritional value. A preliminary evaluation of cooking quality of the thirty‐three available products underlined an extremely heterogeneous technological quality. Eleven categories were, therefore, discriminated based on the main ingredients declared on the labels. Interestingly, the most numerous category (rice and corn) was pulverised on the factorial space indicating highly heterogeneous properties. This result was confirmed throughout multivariate statistics and can be likely due to diversity in ingredients proportions or/and processing. Nutritional evaluation of GF pasta pointed out a good nutritional quality. Therefore, the combination of technological and nutritional analyses demonstrated a huge difference among the analysed pasta samples, which can increase the difficulty of consumers to make their choice, and leaves room for further improvement of GF pasta formulation and productive processing.

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Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta

Cited by 12 publications

References 28 publications

A multi‐scale characterisation of the durum wheat pasta cooking process

A multi‐scale characterisation of the durum wheat pasta cooking process

Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

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