Effect of extrusion process on properties of cooked, fresh egg pasta

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 70-77

  Zardetto, Stefano ^a   Rosa, Marco Dalla ^b  

^a Quality Assurance   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Extrusion; Near infrared; NIR; Pasta

Indexed keywords

CHEMICAL PROPERTIES; EXTRUSION; EXTRUSION DIES; FOURIER TRANSFORMS; GELATION; HIGH ENERGY FORMING; INDUSTRIAL PLANTS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LAMINATING; ORGANIC COMPOUNDS; SURFACE STRUCTURE; WATER ANALYSIS; WATER TREATMENT;

CHEMICAL AND PHYSICAL CHARACTERISTICS; COLOUR DIFFERENCES; EXPERIMENTAL CONDITIONS; EXTRUSION PROCESSES; LAMINATION PROCESSES; NEAR INFRARED; NIR; NIR ANALYSIS; PASTA; RINSING WATERS; SENSORY ANALYSES; STARCH GELATINIZATIONS; STRUCTURE CHARACTERISTICS; SURFACE CHARACTERISTICS; TOTAL ORGANIC MATTERS; TWO TYPES;

WATER ABSORPTION;

EID: 58249131448     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.027     Document Type: Article

References (27)

1. Alamprese C., Iametti S., Rossi M., and Bergonzi D. Role of pasteurization heat treatment on rheological and protein structural characteristics of fresh egg pasta. European Food Research Technology 221 (2005) 759-767
2. Axford D.W.E., Chamberlain N., Collin T.H., and Elton G.A.H. Continuos breadmaking-The Chorleywood process. Cereal Science Today 8 (1963) 265-268
3. Chung O.K., Pomeranz Y., and Finney K.F. Wheat flour lipids in bread making. Cereal Chemistry 55 (1978) 598-599
4. Cubadda R.E., Carcea M., Marconi E., and Trivisonno M.C. Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chemistry 84 (2007) 48-55
5. D'Egidio M.G., De Stefanis E., Fortini S., Galterio G., and Sgrulletta D. Quality of spaghetti cooked in different kinds of water. Tecnica Molitoria 32 (1981) 505-511
6. D'Egidio M.G., Sgrulletta D., Mariani B.M., Galterio G., De Stefanis E., and Fortini S. Quantitative evaluation of stickiness and spaghetti quality. Tecnica Molitoria 27 (1976) 89-93
7. Dexter JE., Matsuo RR., and Dronzek BL. A scanning electron microscopy study of Japanese noodles. Cereal Chemistry 56 (1979) 202-208
8. Dexter JE., Matsuo RR., and Morgan BC. Spaghetti stickiness: some factors influencing stickiness and relationship to other cooking quality characteristics. Journal Food Science 48 (1983) 1545-1559
9. Fardet A., Baldwin P.M., Bertrand D., Bouchet B., Gallant D.J., and Barry J. Textural images analysis of pasta protein network to determine influence of technological processes. Cereal Chemistry 75 (1998) 699-704
10. Feillet P. The biochemical basis of pasta cooking quality- Its consequences for durum wheat breeders. Science Aliments 4 (1984) 551-555
11. Lintas C., and D'Appollonia B.D. Effect of spaghetti processing on semolina carbohydrates. Cereal Chemistry 50 (1973) 563-570
12. Malcolmson L.J., and Matsuo R.R. Effects of cooking water composition on stickiness and cooking loss of spaghetti. Cereal Chemistry 70 (1993) 272-275
13. Massini R., De Pilli T., and Di Fabio G. Selection and training of an expert panel for the objective sensory evaluation of dry pasta. Tecnica Molitoria 1 (1998) 13-22
14. Matsuo RR., Dexter JE., and Dronzeek BL. Scanning electron microscopy study of spaghetti processing. Cereal Chemistry 55 (1978) 744-753
15. Meilgaard M., Civile G.V., and Carr T.B. Sensory Evaluation Techniques (1999), CRC Press, USA
16. Pagani M.A., Resmini P., and Dalbon G. Influence of the extrusion process on characteristics and structure of pasta. Food Microstructure 8 (1989) 173-182
17. Pagani M.A., De Noni I., Resmini P., L. Pellegrino- Filiera produttiva e danno termico della pasta alimentare secca. In: Un Mondo di Pasta (Chiriotti Editori) Atti 1 Congresso Mondiale della Pasta, Roma, 1995.
18. Rebello C.A., and Schaich K.M. Extrusion chemistry of wheat flour proteins: II sulfhydryl-disulfide content and protein structural changes. Cereal Chemistry 76 (1999) 756-763
19. Resmini P., Pagani M.A., Pellegrino, L.- Valutazione del danno termico nella pasta alimentare mediante determinazione per HPLC della furoilmetil-lisina (furosina)- Tecnica Molitoria- 10, 821-826, 1990.
20. Sirieix A., and Downey G. Commercial wheatflour authentication by discriminant analysis of near infrared reflectance spectroscopy. J. Near Infrared Spectroscopy 1 (1993) 187-197
21. UNI 11073:2003 Sensory analysis: triangular test. Ente Nazionale Italiano di Unificazione. Italy.
22. UNI ISO 8589 Sensory analysis: general guidance for the design of test rooms. Ente Nazionale Italiano di Unificazione. Italy.
23. Zardetto S., Di Fresco S., and Dalla Rosa M. Effetto di trattamenti termici sulle caratteristiche chimico-fisiche della pasta. Tecnica molitoria 2 (2002) 113-130
24. Zardetto S., Dalla Rosa M., and Di Fresco S. Effect of heat different treatment on the furosine content in fresh filled pasta. Food Research International 36 (2003) 877-883
25. Zardetto S. Measurement of the degree of starch gelatinization in fresh pasta by near infrared reflectance analysis. Tecnica molitoria 55 (2004) 662-668
26. Zardetto S., Dalla Rosa M., Placucci G., and Capozzi F. Effect of extrusion processes on chemical and physical properties of fresh egg pasta. Tecnica molitoria 56 (2005) 505-514
27. Zardetto S., and Dalla Rosa M. Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis. Journal of Food Engineering 74 (2006) 402-409