Spaghetti cooking by microwave oven: Cooking kinetics and product quality

Cocci, Emiliano; Sacchetti, Giampiero; Vallicelli, Melania; Angioloni, Alessandro; Rosa, Marco Dalla

doi:10.1016/j.jfoodeng.2007.08.013

Cited by 45 publications

(61 citation statements)

References 25 publications

(35 reference statements)

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“…Almost all authors are convinced that MW process enhances food quality preservation and taste retention (Cocci, 2008). Adedeji et al (2009) added that microwave at 6.7 w/g power density decreases significantly the oil uptake in chicken nuggets during deep-fat frying, and then improves its nutritional value.…”

Section: Impact On Food Qualitymentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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Section: Impact On Food Qualitymentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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“…Incorporation of different food ingredients into pasta can increase the nutritional value of these products, but at the same time when pasta dough is fortified with other than traditional raw materials, such as cereals, it behaves differently (Chillo et al 2008;Gallegos-Infante et al 2010;de la Peña et al 2014). Pasta cooking quality is defined by the physical competition between protein coagulation in a continuous network and starch swelling with exudate losses during cooking (Delcour et al 2000;Cocci et al 2008).…”

mentioning

confidence: 99%

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

Kosović¹,

Jukić²,

Jozinović³

et al. 2016

Czech J. Food Sci.

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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.

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“…These results could be explained by the reduction of protein, as resulting from the increment of the average particles size. In fact, the sample with the coarse particles showed a slight drop in protein content that is known to counteract starch granule swelling during cooking, due to competition between protein and starch for water availability [24]. Regarding the adhesiveness, the 15-TP/FPS sample recorded the smallest value (0.51 N), and concerning the hardness, the same sample recorded the highest value, in accordance to sensory quality and cooking loss.…”

Section: Chemical Compositionmentioning

confidence: 76%

“…Padalino [12] also found that the high protein content of pea flour increased pasta hardness due to low hydration of starch granules. Most probably, during cooking, the protein can link to most of the water molecules, leaving less water to swell the starch phase [24]. From data reported in Table 2 it is also clear that particles size has a marked effect on the fibrous nature of spaghetti.…”

Section: Step 2 Effects Of Tomato Peels Particles Size On Spaghetti Qmentioning

confidence: 96%

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.

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Spaghetti cooking by microwave oven: Cooking kinetics and product quality

Cited by 45 publications

References 25 publications

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Microbiological comparison of microwave and traditional thawing processes for poultry meat

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

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

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