Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Abstract

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.

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

“…The maximum value of OCT (4.34 min) was obtained at BT= 105 ºC with N= 50 rpm. This value is less than the one mentioned by Kosović et al [25] and Manthey et al [22] (6.2 ± 0.1 and 10.2 min) for pasta made from durum semolina. On the other hand, Iancu et al [26] found OCT = 3 ± 0.5 min for GFP.…”

“…Generally, pasta made by extruder showed shorter OCT than other manufactures processing due to higher temperatures in the extrusion process and thus starch gelatinization [25]. The maximum value of OCT (4.34 min) was obtained at BT= 105 ºC with N= 50 rpm.…”

Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties

“…In recent times, research has been focused on enrichment of extruded snacks with highly nutritious ingredients, such as protein and fiber, through the addition of vegetables, fruits, legumes, and food industry by‐products (Jozinović et al, ; Jozinović, Šubarić, Ačkar, Babić, & Miličević, ; Kosović, Jukić, Jozinović, Ačkar, & Koceva Komlenić, ; Larrea, Chang, & Martinez‐Bustos, ; Obradović, Babić, Šubarić, Jozinović, & Ačkar, ; Obradović et al, ; Panak Balentić et al, , ; Stojceska, Ainsworth, Plunkett, Ibanoglu, & Ibanoglu, ;Stojceska, Ainsworth, Plunkett, & Ibanoglu, ; Stojceska, Ainsworth, & Plunkett, ).…”

Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

“…Besides the nutritional advantages, chestnut is a gluten-free fruit and therefore suitable for people suffering gluten-related disorders such as celiac disease, which treatment relies on absolute and lifelong dietary withdrawal of gluten [8]. Indeed, in the last years several works have reported the use of chestnut flour in the manufacture of gluten-free and functional food products, such as, bread, cookies, muffins, pasta, snacks and probiotic fermented milk supplemented with chestnut flour [7,[9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]. In fact, since most of the gluten-free cereal products contain low amounts of health beneficial components, it may be advantageous to use chestnut flour due to its nutritional value [23].…”