Study of the effect of hydrothermal process conditions on pasta quality

Abstract

Abstract.Effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied. The Instantaneous Controlled Pressure Drop (DIC) treatment is defined as a hydrothermal treatment that involves a physical modifications at high temperature (<144°C) and restricted moisture contents (<30%) during a very short time (15 -40 sec) followed by a rapid pressure drop to a vacuum (50 mbar). Two process variables (steam pressure level and processing time) were investigated using response surface methodology. Steam pressure level had the greatest effect on hydration and pasting parameters. Increasing of pressure level resulted in elevation of mass ratio between cooked and uncooked pasta (W i /W 0 ) 100°C and reduction of optimum cooking time (OCT) for all treated pasta. The OCT of untreated pasta was 7 min (W/W o =2.4), while for the same ratio it was less than 1 minute for pasta treated at pressures ranging between 2.5 and 3.5 bar. The viscosity at 10 minutes (V 10 ) increased linearly when pressure level increased. V 10 was 146 cP for the untreated pasta whereas it reached 2659 cP for the pasta treated at 3.9 bar (144°C) during 25 second. The cold paste viscosity (CPV) and setback viscosity (SB) decreased when the pressure varied from 1 to 3.9 bar.Keywords: Hydrothermal treatment; Pasta; Hydration properties; RVA 1: IntroductionDurum wheat semolina is considered to be the best material for making high quality pasta products. The intrinsic quality attributed to the pasta are influenced primarily by the properties of the protein and starch fraction and by many others factors such as the origin of the semolina (Wood et al., 2001), and the pasta production process (mixing, extrusion and drying conditions) (Kobrehel and Abecassis, 1985;Debbouz and Doetkott, 1996). Starch and proteins are responsible for most desirable characteristics of cereals products. The many textures and culinary quality of pasta are related to the interactions of these two biopolymers in presence of water (Resmini and Pagani, 1983;Güler et al., 2002). The influence of protein on the properties of pasta has received a large research attention (Dexter et al., 1983;Fortini, 1988;Favier, et al., 1996), however, less informations are available on the influence of starch on pasta quality although this macromolecule is the major component of durum wheat semolina (approx. 70%).Few studies exist on the application of hydrothermal treatments to the pasta for the production of instant products, or for improvement of the cooking quality. Abecassis et al., (1986) noted, on pasta previously dried at 37 °C, an improvement of cooking quality and colour after hydrothermal treatment at 90 °C for short time.The application of high temperature (HT) in the drying process (Abecassis et al., 1984;Anese et al., 1999) is the most noticeable innovation in pasta industry in recent years.The temperature usually reaches 70°C-80°C and in some cases more than 100°C (Güler et al., 2002). Under these conditions the objective of dryi...

Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

“…In contrast to the previous study carried by Maache-Rezzoug and Allaf (2005), the matter losses (solid and soluble losses) are not more important at high pressures, but they decrease regularly as a function of pressure. According to Alamprese et al (2005a), the heat treatment of pasta causes denaturation of proteins, leading to a stiffening of pasta structure, with a consequent reduction in the matter loss during cooking.…”

“…As expected the processing pressure had the greatest effect on mechanical, structural and cooking characteristics. Maache- Rezzoug and Allaf (2005) already showed by using response surface methodology that this parameter had a significant effect on all the response variables investigated. Under studied pressure conditions, the fresh pasta was undergoing physical modifications resulting in improvement of water absorption, and thus cooking time and colour quality.…”

“…hydrothermal treatment for pasta were described previously by Maache- Rezzoug and Allaf (2005). During D.I.C.…”

“…The authors attributed it to the difference of the intensity of heat treatments undergone by pasta during the production process. Maache- Rezzoug and Allaf (2005) pasta. This recent process has been developed and patented by Allaf et al (1993) and consists in a short pressurisation of product followed by a sudden pressure drop towards vacuum pressure.…”

“…treatment was also studied on hydration of various materials as schleroglucan (Rezzoug et al, 2000). Applied on fresh egg pasta, it has shown some great modifications on their quality: the water absorption, cooking time and colour quality were improved and a modification of their internal structure was observed (Maache- Rezzoug and Allaf (2005).…”