Influence of die material on pasta characteristics

Lucisano, M.; Pagani, Maria Ambrogina; Mariotti, M.; Locatelli, D.P.

doi:10.1016/j.foodres.2008.03.016

Cited by 43 publications

(31 citation statements)

References 5 publications

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“…The microstructure of pasta samples depends on several factors of which the interaction between starch and the protein fraction is considered the most important (Lucisano and other ). The results of SEM analyses (Fig.…”

Section: Resultsmentioning

confidence: 99%

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

Kowalczewski

Lewandowicz

Makowska

et al. 2015

Journal of Food Science

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The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.

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Section: Resultsmentioning

confidence: 99%

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

Kowalczewski

Lewandowicz

Makowska

et al. 2015

Journal of Food Science

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“…Pagani et al 31 reported a slightly lower porosity (4%) in dry pasta that could be due to the use of a Teflon die during pasta shaping (instead of a bronze die in our study). 32 The addition of 35% of split pea or faba bean flour to semolina did not have a noticeable impact on the total porosity of dry pasta (6% for both) and a minor impact on the fraction of mezopores (80% for both) and micropores (20% for both).…”

Section: Porosity Of Dry Spaghettimentioning

confidence: 88%

Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility

et al. 2010

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Pasta is popular for its ease of cooking and its low glycaemic index (GI). This interesting nutritional property can be attributed to its specific compact structure generally described as a protein network entrapping starch granules. Despite this low GI, pasta is poor in fibres and lack some essential amino acids. To enhance its nutritional composition, pasta can be fortified with non-traditional ingredients such as legume flours. The objective of this study was to investigate the impact of legume flour addition on pasta structure and the inherent consequences on the in vitro digestibility of starch. The addition of a high level (35%, w/w) of legume flour, especially split pea flour, induced some minor structural changes in pasta. The inclusion of fibres, the dilution of gluten proteins by albumins and globulins, and the larger amount of thin protein films (in split pea pasta) may have favoured higher susceptibility of starch to digestive enzymes. At the opposite, the presence of some partially gelatinised starch granules in the core of fortified pasta may have favoured the decrease in the in vitro starch digestibility. As a consequence, a high level of legume flour addition in pasta did not have any significant impact on its in vitro starch digestibility. A high level of split pea and faba bean flours can thus be added to pasta to increase its nutritional composition while keeping its low glycaemic index.

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“…Pasta dried at HT were on average 6% less porous than pasta dried at LT. This may explain why HT drying has been associated to the production of pasta with higher breaking strength (Lucisano, Ambrogina Pagani, Mariotti, & Patrizia Locatelli, 2008;Manthey & Schorno, 2002). Indeed, in the case of fresh apples (Vincent, 1989), potatoes (Scanlon, Day, & Povey, 1998) and extruded starch (Bhatnagar & Hanna, 1997), mechanical properties like stiffness and breaking strength have been showed to be highly correlated to porosity.…”

Section: Dried Pasta Propertiesmentioning

confidence: 99%