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Spaghetti cooking by microwave oven: Cooking kinetics and product quality
Abstract
The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by microwave (MWC) using an innovative oven suitable for pasta cooking were investigated. The quality of cooked spaghetti was studied as a function of the following cooking parameters: weight increase, total thermal effect and gelatinization extent.Microwave cooking resulted in a time–temperature profile different from that of the traditional cooking process and when the cooking parameters were equal, the microwave cooking was characterized by a lower total thermal effect.In spite of the lower total thermal effect, when the weight increase was equivalent, microwave cooking resulted in more gelatinized and softer products than traditional cooking. The higher gel degree and amylose solubility were not reflected in a higher cooking loss or stickiness; this was due to a more compact gluten network in the outer layer of spaghetti.By modulating the cooking time it was possible to obtain MWC samples with values of weight increase, gel degree and firmness, respectively, equal to the TRC ones; thus different “optimum cooking times” were defined. Sensory panels did not perceive any significant differences between TRC spaghetti and MWC spaghetti samples cooked for different “optimum cooking times” except for the yellow colour intensity, which resulted higher for MWC pasta in agreement with the instrumental analysis data.
... Stickiness and adhesiveness are usually associated with the formation of a surface layer of exudates (amylose and amylopectin) that give a clumping tendency to the strands [70]. Regarding these texture parameters, the addition of chestnut flour to pasta (fresh and dried) or cooking process resulted in stickier and more adhesive pastas [70]. ...
... Stickiness and adhesiveness are usually associated with the formation of a surface layer of exudates (amylose and amylopectin) that give a clumping tendency to the strands [70]. Regarding these texture parameters, the addition of chestnut flour to pasta (fresh and dried) or cooking process resulted in stickier and more adhesive pastas [70]. Pasta cooking quality is determined by the physical competition between protein coagulation in a continuous network and starch swelling with exudate losses during cooking. ...
... The results highlight that the most suitable percentage of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour or pollen powder increased the stickiness, adhesiveness and intensified the color of the final product (fresh or dried) while maintaining Stickiness and adhesiveness are usually associated with the formation of a surface layer of exudates (amylose and amylopectin) that give a clumping tendency to the strands [70]. Regarding these texture parameters, the addition of chestnut flour to pasta (fresh and dried) or cooking process resulted in stickier and more adhesive pastas [70]. ...
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.
... Thus, improvement/optimization of cooking methods is still arousing increasing interest. 2 Pasta is conventionally cooked in a proper amount of boiling water for a sufficient time until hot water diffuses into the centre of pasta and starch gelatinization completes. That is why the recommended cooking time is generally written on pasta packages by producers. ...
... The ratio of pasta:water (w:v) should be approximately 1:10 to obtain an optimum quality for cooked product. 2,3 Electric or flame heating devices are commonly used for cooking pasta. However, in these systems, the process takes quite a long time. ...
... For example, the cooking time of pasta was reduced by 10% with the use of microwave heating. 2 A similar result was also obtained in the boiling of rice. Microwave heating reduced the cooking time of rice by 40%. ...
BACKGROUND
In this study, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in the cooking process for pasta and its comparison with the conventional method. For this purpose, OH was operated at four different voltage gradients (10, 20, 30, 40 V cm⁻¹). The electrical conductivity of pasta σ (S m⁻¹) was calculated for the temperature range 22–95 °C and a three‐phase linear relation between σ and temperature was determined.
RESULTS
According to the results, the energy consumption of the OH system and cooking time were lower than the conventional method. Energy conservation was about 73.7% at 40 V cm⁻¹ and increased up to 90.4% (at 10 V cm⁻¹) with lower voltage gradients. Total cooking time, cooking loss, water absorption, degree of gelatinization, volume uptake, energy consumption and sensorial properties were investigated. No significant differences between the results of samples cooked with the conventional method and OH at 30–40 V cm⁻¹ were found in terms of starch gelatinization degree, volume change, water absorption, and sensorial analysis (P > 0.05).
CONCLUSION
These results revealed that OH did not cause any negative effects on the quality parameters of pasta samples, and positive effects were observed on energy and time saving. © 2021 Society of Chemical Industry.
... While rehydration occurs very fast at first, the moisture concentration of pasta increases, water absorption rate of starch molecules decreases and then moisture uptake gradually slow down as time progresses (Cafieri, Mastromatteo, Chillo, & Del Nobile, 2010). Although the traditional cooking method is pretty simple to operate, possible problems/disadvantages are generally arise or experienced especially after long cooking times such as excessive cooking, dry matter loss or excessive energy consumption (Cocci, Sacchetti, Vallicelli, Angioloni, & Dalla Rosa, 2008). Apart from the time that is spent to cook pasta, in traditional method, a notable amount of time is also required before cooking to heat the cooking water to boiling temperature. ...
... Ohmic heating has been previously studied for cooking different food materials such as rice (Jittanit, Khuenpet, Kaewsri, Dumrongpongpaiboon, Hayamin, & Jantarangsri, 2017;Kanjanapongkul, 2017), chickpea (Loypimai, Moonggarm, & Chottanom, 2009), artichoke (Guida, Ferrari, Pataro, Chambery, Di Maro, & Parente, 2013), quince (İçier, Yıldız, Eroğlu, Sabancı, & Eroğlu, 2013), cauliflower (Eliot, Goullieux, & Pain, 1999). It was previously stated that ohmic heating can accelerate moisture diffusion to starchy foods due to increased porosity as a result of the impact of electrical field (electroporation) (Cocci, Sacchetti, Vallicelli, Angioloni, & Dalla Rosa, 2008;Jittanit, Khuenpet, Kaewsri, Dumrongpongpaiboon, Hayamin, & Jantarangsri, 2017). ...
... The Peleg and Weibull models are widely used in the modelling of rehydration process (Demiray & Tülek, 2016) and they were previously used to describe the hydration of various food stuffs. For example Cocci, Sacchetti, Vallicelli, Angioloni, and Dalla Rosa (2008) used Peleg and Weibull models to predict water absorption of pasta while Dıaz, Martınez-Monzo, Fito, and Chiralt (2003) also used these two models to predict rehydration behaviour of orange slices. With Peleg's equation rehydration kinetics of firik, dovme and wheat (Maskan, 2002), amaranth grain (Resio, Aguerre, & Suarez, 2006), broccoli stem slabs (Sanjuán, Simal, Bon, & Mulet, 1999), red kidney beans (Abu-Ghannam & McKenna, 1997) were predicted adequately. ...
In the present study, rehydration of pasta samples was examined during soaking at different temperatures (75, 85 and 95°C) and during ohmic heating at different electrical potential levels (10, 20, 30 and 40 V/cm) as an alternative method of pasta cooking. Two effective diffusion coefficients were defined using Fick’s second law of diffusion for regular soaking experiments and three diffusion coefficients were calculated to describe the rehydration behaviour during ohmic heating. The effect of applied voltage and temperature on the diffusion coefficients were evaluated using an Arrhenius type equation. Moreover, the two common models that are used to describe rehydration behaviour of food materials, namely Peleg and Weibull models, were used for kinetic analysis of rehydration experiments. It was observed that an increment both in temperature of cooking water and applied voltage for ohmic heating enhanced the water absorption rate of pasta samples then the rehydration was completed faster. The Peleg and Weibull models showed promising performance for regular soaking experiments where the first one could not describe moisture change of pasta during ohmic heating at a desired level. Different from soaking testes, a delayed moisture uptake phase was observed at the very beginning of ohmic heating experiments however it can be concluded that ohmic heating led an increment in moisture uptake rate in general.
... Microwave pasteurization of pasta, included in many convenience foods, presents several challenges. Proper cooking of pasta requires achievement of a specific moisture content and internal temperature, as well as frequent agitation to prevent pasta strands from clumping during cooking (Cocci et al., 2008). While the Microwave Assisted Pasteurization System (MAPS) has been used to pasteurize pasta (Joyner sensory acceptability of the microwavepasteurized pasta was not evaluated. ...
... Because training and maintaining a trained sensory panel is timeconsuming and expensive, pasta quality has also been evaluated chemical and mechanical analyses (Cole, 1991). Compressive and extensive tests have been used to evaluate pasta mechanical properties, such as those measured in texture profile analysis (TPA) or similar methods (Carini, Curti, Littardi, Luzzini, & Vittandini, 2012;Cocci et al., 2008;Lucisano et al., 2012;Martinez, Ribotta, Leon, & Anon, 2007;Olivera & Salvadori, 2011;Pilli, Giuliani, Derossi, & Sverini, 2009). Other rheological techniques, such as small-strain and large-strain oscillatory rheology, can be used to evaluate pasta rheological behavior. ...
... This severe clumping was attributed to leaching amylose that was unable to be washed away during the cooking process, resulting in an adhesive surface layer that promoted strand clumping. Strand clump occurs naturally during conventional boiling of pasta, particularly when the pasta is not adequately stirred, or is not cooked in an adequate amount of water (typically less than a 1:10 ratio of pasta to water) (Cocci et al., 2008). The layer of amylose on the pasta surface, observed as a white film, would also impact color, shininess, and smoothness. ...
Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking.
Practical applications:
The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability.
... Using a sensory panel of trained judges, no differences were observed between traditionally cooked (TRC) pasta and microwave-cooked (MWC) pasta except in yellow color intensity. 96 As the cooking time proceeds, MWC pasta shows a lower weight increase kinetic than TRC pasta, with an initial diffusion-like step followed by a linear increase in weight. At the same level of water uptake, MWC pasta shows a significantly higher gel degree and lower firmness than TRC pasta. ...
... A chemical method showed rates of gelatinization of 13 and 16.1% for TRC pasta and MWC pasta respectively, while the corresponding values from DSC measurement were 96.2 and 99.8%; by SEM observation, MWC pasta shows a morphological modification of starch granules, which take the shape of a flattened disk. 96 In accordance with Cocci et al., 96 at the same weight increase we observed greater morphological modification of the starch granules of MWC pasta ( Fig. 2A) compared with those of TRC pasta, where the flattened disk shape was less expressed (Fig.2B). The higher extent of gelatinization is probably due to the effect of dielectric heating on the pasta's inner polar molecules during MWC; microwaves reach the inner pasta layer, affecting the temperature profile inside the food. ...
... A chemical method showed rates of gelatinization of 13 and 16.1% for TRC pasta and MWC pasta respectively, while the corresponding values from DSC measurement were 96.2 and 99.8%; by SEM observation, MWC pasta shows a morphological modification of starch granules, which take the shape of a flattened disk. 96 In accordance with Cocci et al., 96 at the same weight increase we observed greater morphological modification of the starch granules of MWC pasta ( Fig. 2A) compared with those of TRC pasta, where the flattened disk shape was less expressed (Fig.2B). The higher extent of gelatinization is probably due to the effect of dielectric heating on the pasta's inner polar molecules during MWC; microwaves reach the inner pasta layer, affecting the temperature profile inside the food. ...
Pasta is a traditional Italian cereal-based food, worldwide popular, because of its convenience, versatility, sensory and nutritional value. The aim of this paper is to present a step-by-step guide to facilitate the understanding of all the most important events that can affect pasta characteristics directing the reader to the appropriate production steps.
Due to its unique flavor, color, composition and its rheological properties durum wheat semolina is the best raw material for the pasta production. Although pasta is made traditionally from only two ingredients, sensory quality and chemical-physical characteristics of the final product may largely vary. Starting from the same ingredients, during pasta production there are a lot of different events in each step that could develop a variety of pasta with different characteristics.
Moreover illustrative purposes, numerous studies have demonstrated the importance of the temperature and humidity conditions of the pasta drying operation as well as the significance in the choice of the raw material and operating conditions on pasta quality.
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... Dried spaghetti were characterized for their diameter, hardness and colour according to literature [9]. Spaghetti cooking was carried out according to previous studies [9]. ...
... Dried spaghetti were characterized for their diameter, hardness and colour according to literature [9]. Spaghetti cooking was carried out according to previous studies [9]. The optimum cooking time (OCT) was determined as the time required for the white core disappearance [9]. ...
... Spaghetti cooking was carried out according to previous studies [9]. The optimum cooking time (OCT) was determined as the time required for the white core disappearance [9]. Weight increase, diameter increase, cooking loss and hardness were determined at different times during cooking [9] and overcooking (OCT + 25 %). ...
A durum wheat was milled in order to obtain medium (M), medium coarse (MC) and coarse (C) semolinas with an average particle size of 275, 375 and 475 mu m respectively. The three semolinas were characterized for their chemical and physical properties. The M semolina showed higher ash, protein and gluten content, a higher gluten extensibility but a lower gluten index and yellow colour than coarser semolinas. Spaghetti were produced with the three semolinas. Dried spaghetti were characterized for their diameter, hardness and colour and eventually tested for their cooking quality. Spaghetti from MC and C semolina showed higher optimum cooking time (OCT) than spaghetti from M semolina. Cooking time being equal, the weight and diameter increase was higher in spaghetti from coarser semolinas. Within OCT, the hardness of spaghetti from MC and C semolina was higher than that of spaghetti from M semolina. The high OCT and hardness (before OCT) of the semi-cooked pasta obtained from MC and C semolina could be useful in two-step cooking processes in which pasta is pre-cooked and cooled before the final cooking step. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.
... The cooking kinetics of spaghetti was studied by Cocci, Sacchetti, Vallicelli, Angioloni, and Rosa (2008) and it revealed that the total thermal effects were lower for microwave cooking as opposed to the traditional cooking (Cocci et al., 2008). Microwave cooking resulted in more gelatinized and softer products with better color retention, higher gel degree and more compact gluten network in the spaghetti outer layer. ...
... The cooking kinetics of spaghetti was studied by Cocci, Sacchetti, Vallicelli, Angioloni, and Rosa (2008) and it revealed that the total thermal effects were lower for microwave cooking as opposed to the traditional cooking (Cocci et al., 2008). Microwave cooking resulted in more gelatinized and softer products with better color retention, higher gel degree and more compact gluten network in the spaghetti outer layer. ...
... In color retention, grains with high yellow pigments were most suitable for high quality pasta making. However, traditional spaghetti cooking underwent higher color changes than that of microwave cooking (Cocci et al., 2008). In microwave cooking of chickpea, the losses in B-vitamins (riboflavin, thiamin, niacin and pyridoxine) were less than that in traditional cooking such as autoclaving and boiling (Alajaji & El-Adawy, 2006). ...
Microwave heating has vast applications in the field of food processing such as cooking, drying, pasteurization and preservation of food materials. In this article, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed. The advantages and the factors affecting the microwave cooking of food materials have been reviewed. Microwave pasteurization of fresh juices, milk and various food products has been elaborately discussed. Microwave pasteurization has the ability to achieve destruction of microorganisms at temperatures lesser than that of conventional pasteurization due to significant enhancement or magnification of thermal effects. Applications of microwave drying include microwave assisted hot air drying, microwave vacuum drying and microwave freeze drying. Microwave drying combined with other conventional methods of drying enhances the drying characteristics of the sole effect of microwave drying. Modeling of microwave heating of food materials based on Maxwell's equations and Lambert's law equations have been reviewed along with their applications. Microwave modeling can be used to predict the temperature and moisture distributions during microwave heating of food materials. The factors affecting the dielectric property of food material and the applications of dielectric property measurements were also discussed. Various solution strategies to overcome non-uniform temperature distribution during microwave heating of food materials were proposed. It is required to obtain better end product qualities of food materials by conducting more research at pilot scale levels. It is also necessary to eliminate hot spots or non-uniform temperature distribution during microwave heating of food materials.
... Cimini et al. [8] pointed out that cooking dried pasta in a large excess of water, which is generally recommended, may be pointless and that a more appropriate pasta cooker is needed. Cocci et al. [9] compared the cooking kinetics and product quality of spaghetti boiled in boiling water with those of microwave-cooked spaghetti and reported that there was no significant difference in quality, but the cooking time was shorter with microwave heating. However, they did not consider energy consumption. ...
... When spaghetti immersed in water at room temperature was heated using a microwave, the moisture content approached a low constant value when the water temperature was below the gelatinization temperature of starch, and then increased almost linearly when the water temperature exceeded the gelatinization temperature [9]. ...
Dried foods are often cooked in boiling water prior to their consumption. Dried spaghetti is one such food. The normal cooking method for dried spaghetti is to rehydrate it in boiling water, which consumes energy during heating. Here, we sought to find ways to minimize this energy use. Changes in moisture content and force-deformation curve over time were measured when spaghetti was placed in water at room temperature and heated at various power levels using an induction heater. These changes were also measured during the normal cooking method. The energy consumed by different power levels was compared when spaghetti with an initial diameter of 1.6 mm was cooked to 1.6 g-H2O/g-d.m. The lower the power level of the induction heater, the less energy was consumed and the lower the force at breaking deformation. When cooked non-isothermally at 935 W, the highest power level of the induction heater used, the force at breaking deformation was almost the same as that of spaghetti when cooked normally in boiling water. However, the energy consumption was greatly reduced, by about 60%, during the non-isothermal cooking. This suggests that energy consumption could be reduced when cooking spaghetti by placing it into water at room temperature and rapidly heating the water rather than cooking the spaghetti in boiling water.
... Diameter was calculated from the force-displacement curve as the difference between the total displacement of the cutting edge and the displacement at the contact point with the pasta samples. The latter, in turn, was measured using a trigger force of 0.004 N [24]. ...
... The spaghetti were cooked for different times, and immediately drained for 30 s just after cooking. Optimum cooking time (OCT) was evaluated by the disappearance of the white uncooked core in small pasta [24]. ...
The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as different from control wheat semolina spaghetti (without any persimmon flours added) by sensory analysis. Persimmon flour enriched spaghetti had higher total dietary fiber than control spaghetti, which allows applying the nutritional claim ‘source of fiber”. The addition of persimmon flours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon flours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any significant change in their cooking quality. The type of persimmon flour and its concentration caused differences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not different from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon flours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon flour from ‘Rojo Brillante’ was added at 3%.
... durum) is the cereal of choice for pasta production because of the peculiar properties of its proteins and gluten, as well as its yellow pigment content. 1 Pasta is traditionally cooked in an excess of fresh water (the recommended pasta/water ratio is 1/10) at boiling temperature. 4 During the cooking of pasta, high temperature and high moisture conditions lead to progressive hydration and component solubilization, resulting in major structural changes, i.e. protein coagulation and starch gelatinization. [5][6][7] Both structural changes are competing for water and antagonistic because protein coagulation and interaction, leading to a continuous and strengthened network, are opposed to starch swelling and gelatinization in the network interspaces. ...
... amylopectin melting) may supersede amylose content in imparting firmness. 4 Stickiness did not differ significantly (P > 0.05), remaining surprisingly unaffected within the range of batch number tested (Fig. 3). This can be explained by both mass and composition factors, thus referring to surface material quantity and quality, respectively. ...
BACKGROUND
Professional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to water properties changes and overflow. The added fresh water has to be then reheated. The effect of continuous cooking on cooked pasta quality and water properties was investigated for the first time by simulating professional pasta cooking on a laboratory‐scale.
RESULTS
Continuous cooking procedure of 12 batches led to a solid content of cooking water of 37 (g kg‐1) resulting in an increase in shear‐thinning behaviour and consistency index. Pasta cooking loss decreased from 52.7 to 35.7 (g kg‐1) due to the lower water concentration gradient through the pasta. This was confirmed by the decrease in swelling index from 2.0·10‐3 to 1.6·10‐3 (g kg‐1) during the optimal cooking time (13 min 45 s). Surprisingly, continuous cooking made the pasta firmer while stickiness did not significantly differ (p ˃ 0.05).
CONCLUSION
Taking batch number 7 as the acceptability threshold, further studies are required to find an optimal solution for retaining cooking water properties highly affecting daily cooking procedures in food service kitchens.
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... In recent years, microwave process has emerged food industry as one of the fastest heating techniques available and has been explored in a variety of food processes [22,26,30,31,32,33]. Microwave heating is different from other indirect thermal heating methods. ...
... These results can be explained by considering differences in terms of the activation period of depolymerizing enzymes between the FTC and the traditional process. As reported in previous papers, in fact the endogenous pectinases, hemicellulases, and cellulases, hydrolyzing the cell wall, improve the amount of phenolic compounds released in the oil and vegetation water during processing [30,41]. In this context, the time and temperature of malaxation show a strong impact [61]. ...
The mechanically extraction of olive oil has three main steps: preparation of the paste (crushing with a mechanical metal crusher and kneading with malaxer), solid-liquid and liquid-liquid separation (horizontal-axis centrifugal separator (decanter)). For every extraction process (solid-liquid separation type), the factors such as temperature, time, adjuvants, amount of processing water oxygen and processing type can be changed. Moreover, the need to production of high-quality virgin olive oil at the highest yield and minimum cost, as well as using an environmentally friendly olive oil production encourages the processing of olive oil in different forms and research of new technologies. The main goal for this purpose is to reduce the process time and increase the extraction yield along with transform the discontinuous malaxing step in a continuous phase and improve the working capacity. Another important aspect to consider is the reduction of energy requirements of the process, thereby reducing both environmental and financial costs. This trend triggered the rapid progress in the application of emerging technologies in olive processing. Ultrasounds (US), microwaves (MW), and pulsed electric fields (PEF), flash thermal conditioning (FTC) are emerging technologies that have already found application in the virgin olive oil extraction process on pilot scale plants. This paper aims to describe the basic principles of these technologies as well as the results concerning their impact on virgin olive oil yields. In this review, different technological processes being implemented in recent years to prevent the loss caused by the conventional methods in the production of olive oil and effects of these technological treatments on quality and chemical characteristics of the olive oil is gathered.
... 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. ...
... 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. ...
... 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 inTable 2 it is also clear that particles size has a marked effect on the fibrous nature of spaghetti. ...
... 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. ...
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.
... respectively. Spaghetti, which was traditionally cooked in boiling water, had a quicker weight rise kinetic than microwave-cooked spaghetti [30]. Also, color is a significant factor in determining pasta quality; hence, grains with high levels of yellow pigments (carotenoids and xanthophylls) are preferred for high-quality pasta production [31,32]. ...
Cooking is a crucial step that not only renders food palatable but also permits maximal utilization of the nutrients included in the food for the maintenance of the body. Nowadays, food can be cooked using a variety of ways, such as sous-vide cooking, boiling, steaming, frying, and microwaving. Due to its quick heating, great efficiency, use of renewable energy, and ease of control, microwave heating technology is widely used in commercial and household cooking. It can influence the appearance and flavor of food, improve nutrient absorption and quicken the transformation of active ingredients, all of which open the door for the creation of novel foods. In this review, the effects of microwave heating on food are discussed in comparison to other cooking techniques. A brief explanation of the microwave method’s fundamentals is followed by a discussion of how it affects the food’s physical quality, proximate composition, phytochemical composition, and sensory quality.
... Microwave cooking is characterized by a lower total thermal effect. Although microwave cooking has a less thermal effect, the process resulted in more gelatinized and softer spaghetti than conventional cooking (Cocci et al. 2008). Alajaji and El-Adawy (2006) have recommended cooking chickpea using the microwave technique, since the process improved the nutritional values, reduced the antinutritional level and flatulence factors, increased the digestibility of in-vitro protein, retained minerals and vitamin B, and significantly reduced the cooking time. ...
Nowadays there are several innovative food processing technologies with some promising applications at the industrial scale. However, thermal processing remains as one of the most important pathways towards food safety for consumers associated with the food industry. The development of advanced thermal treatment techniques is crucial to address the issues of undesirable degradation of thermally unstable quality attributes of food products. Currently, electro-heating technologies such as microwave and ohmic heating have gained significant attention in the food industry owing to several benefits these technologies have offered over the conventional well-established thermal processes. Consumer trends towards safety and quality of food have driven us to reinvent ourselves in arriving at novel thermal food processing techniques. This chapter focuses on the safety and quality aspects of food during the major applications of electro-heating technologies (microwave and ohmic heating) namely pasteurization, sterilization, cooking, drying, thawing, and tempering of food products.KeywordsElectro-heatingFood safety and qualityMicrowave heatingOhmic heatingThermal processing
... The swelling strength of flour can depend on granules size, temperature, water, kinds of starch, carbohydrates, and proteins and processing methods [51]. It is known that the protein content and the strength of the gluten network resist the swelling of the starch granules through cooking due to the competition among protein and starch for water availability [52]. Thus, lower protein content in semolina with a larger granules size can lead to swelling of greater starch grains and in diameter increase. ...
In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant activity of the raw materials were investigated. The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The results showed that the lentil had significant ( p < 0.05) higher amounts of nutritional compositions such as crude protein (25.38%) and crude fiber (12.47%). The maximum carbohydrate content (91.47%) was found in rice followed by durum wheat semolina (81.83%) respectively. The significantly ( p < 0.05) higher phenolic content (12.51 mg/g), flavonoid content (10.32 mg/g), and antioxidant activity such as ABTS (6.59 Mmol TEACg ⁻¹ ), DPPH (4.69 Mmol TEACg ⁻¹ ) and FRAP (8.62 Mmol TEACg ⁻¹ ) were recorded in millets followed by lentil. The solubility decreased steadily from 3.25% in a blend (5) to 1.52% in control semolina flour. The swelling powder of macaroni was decreased with increasing proportion of lentils. The optimal cooking time was also increased with increasing proportion of lentils. The cooking time range was 5.28 min (control) to 7.12 min (blend 5). Therefore, it could be recommended that the use of a small amount of lentils at 10% and 20% are potential to obtaining macaroni with high consumer acceptability. Moreover, the macaroni blends from lentils at 30% blend (4) had medium acceptability.
... Sensory evaluation was carried out according to Cocci et al. (2008). Eight trained panelists were invited to evaluate the sensory attributes of the three kinds of RN mentioned above. ...
Brown rice noodles (RN) are typical whole‐grain products with health benefits. This study investigated the effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown RN. Three kinds of RN, including RN, brown RN (BRN), and bran fermented RN (BFRN), were involved in this study. The results indicated that bran fermentation reduced the cooking loss of BFRN and improved the elongation and the sensory attributes of brown RN. After fermentation, aldehydes were significantly decreased while alcohols increased, and more pleasant flavours were shown in BFRN. Fermentation increased the content of free phenolics and decreased the content of bound phenolics. Among the four major phenolics detected in this study, ferulic acid was the most abundant one in all three RN samples. The DPPH radical scavenging activity and the ferric reducing antioxidant power of free phenolics in BFRN increased significantly compared to BRN. This study proved that rice bran fermentation is an effective approach to improve palatability, enrich the flavour as well as enhance the antioxidant activity of brown RN, which may facilitate the development of processing technology for brown RN.
... Compared to the conventional methods, microwave heating causes the least alteration of flavor and sensory qualities and is therefore practiced for several decades. Cooking spaghetti using microwaves resulted in enhanced softer and gelatinized products [10]. Moreover, the products observed higher gel degrees and better color retention with less thermal effects as compared to the spaghetti cooked by traditional methods. ...
Dehydration is the earliest form of conventional preservation method known to provide long-lasting durability of foods. Preserving the freshness of fruits and vegetables (F&V) through the process of osmotic dehydration (OD) has attracted a lot of research in recent years, which includes impregnation in hypertonic solutions mostly sugar and salt solution, thereby developing the intermediate moisture products through moisture content reduction and solute gain. It is commonly applied before the actual drying process. Moreover, this process extends the shelf life of food products by slowing down the deteriorating physical, chemical and biological activities. It works at ambient temperature preventing the phase change and is less energy consuming than other drying processes besides improving the sensory and nutritional characteristics of foods. This process also helps in the retention of natural color, inhibition of enzymatic browning and volatile compounds retention in foods. In this chapter, we will discuss the mechanism of OD, the factors influencing it and various processes used in combination with it to enhance the process of OD coupled with improving the quality of fruits and vegetables during storage. Moreover, emphasis will be on applications of OD in food processing with recent advances in the process.
... This alternative method is preferred because of its simplicity, rapid processing, high energy efficiency, and ease of use. Therefore, microwave cooking has been proposed in several cooking applications and the quality and textural properties of microwave-cooked food products such as pasta, noodles, meat products, and seasonings have been evaluated (Behera, Nagarajan, & Rao, 2004;Cho, Lee, & Rhee, 2010;Cocci, Sacchetti, Vallicelli, Angioloni, & Dalla Rosa, 2008;Xue, Sakai, & Fukuoka, 2008). ...
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color and nutritional value) and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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... To test the overall acceptability of the product, sensory analysis was conducted using a semi-structured hedonic scale [30,31]. A 42-member panel of untrained consumers with some experience in the sensory evaluation of SRN was recruited. ...
“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
... In order to test the acceptability of three kinds of flat rice noodles, a sensory evaluation was carried out according to Cocci [22] with some modifications. A group of 30 trained panelists (half was male and half was female) was invited to evaluate the sensory attributes. ...
To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.
... Three different preparations of white fusilli pasta (Asda Stores Ltd., Leeds, UK) with a simple Tomato and Basil Stir-in pasta sauce (Dolmio R , Mars Inc., Slough, UK) were tested in this study: hot, cold and reheated. Each participant was given 100 g (dry weight) of pasta, which was cooked in water for 20 min [10], at a ratio of 566 mL of water to 100 g of pasta, with 100 g of pasta sauce. The hot pasta meal was freshly cooked, the cold pasta meal was cooked and chilled for 24 h overnight in a refrigerator at 4 • C in a sealed plastic container, while the reheated pasta meal followed the same treatment as the cold condition but was then reheated on the day of the experiment for 3 min in a 750 W microwave (Proline SM18) on the high setting, with stirring every minute. ...
The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.
... Three different preparations of white fusilli pasta (Asda Stores Ltd., Leeds, UK) with a simple Tomato and Basil Stir-in pasta sauce (Dolmio R , Mars Inc., Slough, UK) were tested in this study: hot, cold and reheated. Each participant was given 100 g (dry weight) of pasta, which was cooked in water for 20 min [10], at a ratio of 566 mL of water to 100 g of pasta, with 100 g of pasta sauce. The hot pasta meal was freshly cooked, the cold pasta meal was cooked and chilled for 24 h overnight in a refrigerator at 4 • C in a sealed plastic container, while the reheated pasta meal followed the same treatment as the cold condition but was then reheated on the day of the experiment for 3 min in a 750 W microwave (Proline SM18) on the high setting, with stirring every minute. ...
The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 minutes after ingestion of each meal for 120 minutes. There was a significant interaction between temperature and time (F(8.46-372.34) = 2.75, p = 0.005), with the reheated (90 minutes) condition returning to baseline faster than both cold (120 minutes) and hot conditions. Blood glucose AUC was significantly lower in the reheated (703 ± 56 mmol L-1 min-1) compared with the hot condition (735 ± 77 mmol L-1 min-1, t(92) = -3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol L-1 min-1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions compared with the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.
... (1999) was used to monitor the central white core of spaghetti during cooking up to its disappearance. Cooking loss (CL) and water uptake (WU) by cooked pasta were determined in accordance with D' Egidio et al. (1990), while the degree of starch gelatinization (SGD) was colorimetrically measured according to Cocci et al. (2008). The texture analysis (TA) of cooked pasta was carried out using the Universal Testing Machine UTM mod. ...
In this work, the main chemico-physical cooking quality of commercial spaghetti was evaluated using two typical home gas-or electric-fired hobs by setting the cooking water-to-pasta ratio (WPR) and power supplied (P C) during the pasta cooking phase in the presence or absence of stirring at 3 or 10 L kg-1 and 0.15 or 1.0 kW, respectively. The average values of cooked pasta water uptake (1.3±0.1 g g-1), cooking loss (38±4 g kg-1), degree of starch gelatinization (12±1 %), hardness at 30 % (6.0±0.4 N) or 90 % (15±1 N) deformation, and resilience (0.60±0.02) resulted to be practically constant and independent of the cooking system, WPR and P C values used at the 95 % confidence level. The overall energy efficiency of the induction hob was about the double of that of the LPG-fired one. Moreover, at WPR=3 L kg-1 and P C =0.25 kW, it was possible to cook spaghetti under mild mixing in no more than 15 min with a minimum energy consumption of 0.54 Wh g-1 , this amounting to about the 35 % of that consumed with the same sustainable cooking procedure at WPR=10 L kg-1. The intermittent mixing degree at a rotational speed of 50 rev min-1 appeared to be sufficient at WPR=3 L kg-1. The induction hob was thus eligible to develop a specialized appliance for pasta cooking.
... The water uptake by cooked pasta (WU) was expressed as the difference between the mass of cooked pasta (m CP ) and that of raw pasta (m PA ) divided by m PA . The starch gelatinisation degree (SGD) was colorimetrically measured as described by Cocci et al. (2008). ...
Pasta cooking is an energy-intensive process. Its energy requirements might be significantlycut by reducing simultaneously the cooking water-to-dry pasta ratio (WPR) and effectivepower supplied during the so-called pasta cooking phase. In the case of cooked short-cutextruded pasta of the Penne rigate type, the textural (i.e., hardness at 40% and 98% compres-sion, and resilience) and chemical (i.e., relative water uptake, degree of starch gelatinisation,and cooking loss) parameters were almost constant for WPR ranging from 3 to 10 L kg−1.When cooking one kg of short pasta with just 3 L of water under mild mixing the energyneeds reduced by about two-thirds with respect to the conventional WPR value of 10 L kg−1.In this way, it would be possible to reduce the greenhouse gases emitted to sustain thecurrent consumption of dry pasta by about 50%.An empirical equation was also developed to predict a minimum WPR value assuring noagglomeration of any pasta type (short or long) by accounting for the external surface andempty volume of each pasta piece, and most probable water uptake by cooked pasta.
... The loss of solid substances (%) in cooking water was performed according to Cocci et al. (2008). ...
Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of new Andean ingredients-based fresh pasta (Gnocchi) and to relate these characteristics to consumer response. There was no difference in moisture among raw gnocchi (p < 0.05). Commercial gnocchi (C) had the highest values of WAI (Water Absorption Index), cooking loss and luminosity. The values of WSI (Water Solubility Index) and water absorption were the highest for quinoa gnocchi (Q). Textural parameters and microstructure in cooked gnocchis showed that A and Q were the gummiest, showing little loss of granular structure. The average acceptability of Q, A and C was 3.79, 3.96 and 4.49, respectively. In addition, it was reflected in the purchase intention, which may be due to the lack of variety in the local market. This study demonstrates that fresh pasta gnocchis with Andean ingredients are high-quality and contribute to the revaluation of these exceptional Andean crops, which are very important to community of food and gastronomy sciences.
... Starch gelatinization was estimated via the colorimetric measurement of starch-iodine complex formed in an aqueous suspension of the cooked pasta sample and after complete starch gelatinization. 25,26 The degree of starch gelatinization (SGD) was calculated as the ratio between the net absorbance of the iodine complexes prepared from the aqueous suspension before or J Sci Food Agric 2019; 99: 1258-1266 ...
BACKGROUND
During daily pasta cooking, the general consumer pays little attention to water and energy issues. The present study aimed to measure the cooking quality and environmental impact of a standard format of dry pasta by varying the water‐to‐dried pasta ratio (WPR) from 12 to 2 L kg⁻¹.
RESULTS
In the above WPR range, the cooked pasta water uptake (1.3 ± 0.1 g g⁻¹), cooking loss (0.037 ± 0.009 g g⁻¹) and degree of starch gelatinization (11.2 ± 0.8%) were approximately constant, whereas the main Texture Analysis parameters (eg, cooked pasta hardness at 30% and 90% deformation, and resilience) showed no statistically significant difference. As the WPR was reduced from 12 to 2 L kg⁻¹, the specific electric energy consumption linearly decreased from 1.93 to 0.39 Wh g⁻¹ and the carbon footprint and eutrophication potential of pasta cooking lessened by approximately 80% and 50%, respectively.
CONCLUSION
Cooking dry pasta in a large excess of water (ie, 10 L kg⁻¹), as commonly suggested by the great majority of pasta manufacturers, might be pointless. Such a great mitigation with respect to the environmental impact of pasta cooking should be checked further for other commercial pasta formats and would highlight the need for novel and more suitable pasta cookers than those currently in use. © 2018 Society of Chemical Industry
... Microwaves are electromagnetic waves operating from 300 MHz to 300 GHz (Datta & Anantheswaran, 2000;Lauf, Bible, Johnson & Everliegh, 1993), which volumetrically heat materials, especially through internal friction between water molecules. Microwave heating is widespread and often used as an alternative system to replace direct heating through service fluids and reduce heating time (Cocci, Sacchetti, Vallicelli, Angioloni & Dalla Rosa, 2008;Karaaslan & Tunçer, 2008;Chandrasekaran, Ramanathan & Basak, 2013). Microwave localised heating causes the rupture of cell wall materials through the formation of internal vapour pressure flow, facilitating the release of cell wall components (Aguilera & Stanley, 1999;Jiao et al. 2013). ...
The malaxation step is a lengthy batch operation in the traditional olive oil extraction, consisting of kneading and shearing the olive paste. This study evaluated the ability of microwave heating to substitute the malaxation process without and with megasonic treatment of the paste. An industrial microwave and megasonic prototype was installed in a commercial olive oil plant. Four processing scenarios were evaluated. The average olive oil yield obtained by using microwaves, showed no significant difference with respect to the traditional malaxation. Yields showed increased extractability after exposing the microwave-treated and malaxed paste to a megasonic field by 1.98% and 2.25%, respectively. The oil content in the pomace verified the yield trends observed. Both microwave and megasonic treatments reduced the consistency of the paste. This study confirms the ability of microwave-treated to substitute the malaxation and for the first time demonstrates the ability of a subsequent megasonic intervention to increase yields.
... From Table 3, it was observed that conventional, sous-vide and microwave assisted pretreatments provide different cooking characteristics to the black rice pasta. In general, the cooking characteristics of pasta primarily depends on the rates of water penetration and starch gelatinization (Cocci, Sacchetti, Vallicelli, Angioloni, & Dalla Rosa, 2008). It was observed that the cooking yield of pasta was increased with the increase in temperature during the conventional (240.75-305.95%) ...
The effect of various pretreatment methods, such as conventional, sous‐vide, and microwave, on water absorption, solubility, cooking characteristics, and phytochemical properties of black rice pasta was investigated. Water adsorption index and water solubility index of pretreated pasta sample were significantly increased with an increase in temperature or microwave radiation. The cooking yield of conventional (240.75–305.95%) and sous‐vide (252.48–354.31%) pretreated pasta showed a significant increase with increasing temperature. Whereas, in microwave pretreatment, cooking yield (304.45–255.34%) was decreased with the increase in microwave radiation. The cooking losses of pretreated pasta showed an increasing pattern with an increase in temperature or microwave radiation. The pasting properties in terms of the peak, holding, final, breakdown, and setback viscosity were decreased. The degradation of anthocyanin and phenolic contents was higher in the sous‐vide and microwave treated pasta than the conventionally treated sample. The conventional treatment also led to the highest 2,2‐diphenyl‐2‐picrylhydrazyl hydrate scavenging activity than other pretreatment methods. The study provides valuable insight to understanding and predicting the changes that occur during processing of black rice pasta.
Practical applications
Pasta is one of the most common foods, preferred worldwide for its usefulness, easy cooking, and good nutritional qualities. While traditional pasta is manufactured from only durum semolina, it can be developed using non‐durum ingredients with known functionalities as a functional food. In this study, black rice was used as a source of bioactive compounds in pasta. Moreover, the effect of pretreatment on functional and cooking quality of pasta indeed needs to know. This study also provides the basic information on pretreatment effect on pasta to the food industry.
... Se ha reportado que la calidad de cocción de la pasta se atribuye principalmente al contenido de proteína y gluten debido a su papel restrictivo en la gelatinización del almidón, pero el mismo almidón interactúa con otros componentes de la sémola afectando así mismo la calidad de cocimiento de las mismas (32). De acuerdo a lo reseñado por Guerra y col. ...
Traditionally, pasta has been manufactured from wheat durum semolina (STD), but an alternative to reliance on this imported item is through the partial replacement of wheat by defatted corn germ (GDM), a byproduct of the maize industry. In order to assess the technological feasibility for producing pasta substituted with GDM in an industrial scale, several formulations were proposed (with substitution levels of 10, 20 and 30% of STD by GDM), which were prepared at an early stage in a semi-industrial scale and subjected to sensory evaluation, being well accepted until a 30% level of replacement. For industrial purposes, a 25% substitution of STD was chosen. The obtained supplemented product had a higher amount of fat, ash and fiber than traditional pasta. Cooking parameters indicated higher loss of solids and soluble proteins in water, greater weight and volume increase compared to 100% STD pasta (control). Sensory testing showed a substituted pasta significantly different from the traditional pasta, but with good acceptance. The industrial feasibility of developing pasta with GDM was proved using equipment, conditions and processes common of integral pasta processing, however, it is necessary to set up additional operations like the mixing of raw materials, as well as to establish the drying curves and test extruders designed to work with flours of finer granulometry than of semolina.
... It also reduces the drying time and prevents food from decomposing (Maskan, 2000;Decareau, 1985 The study of the drying kinetic of foods during microwave heat treatment has recently been a subject of interest for various investigators. Some of the previous studies about microwave drying can be listed as; corn (Nair et al., 2011;Gabor et al., 2007;Bake, 1992;Beke and Mujumdar, 1997), basil (Demirhan and Özbek, 2009), apple (Askari et al., 2008), okra , spinach , noodles (Xue et al., 2008), garlic (Sharma and Prasad, 2006;Souraki and Mowla, 2008), potato (Gunasekaran and Yang, 2007;Oztop et al., 2007), bacon (James et al., 2006), maize (Velu et al., 2006), mint , spaghetti (Cocci et al., 2008), tomato (Al-Harahsheh et al., 2009), red pitaya (Nordin et al., 2008), leek , avocado (Guzmán-Gerónimo et al., 2008), Chilean hazelnuts (Uquiche et al., 2008), and parsley (Soysal et al., 2006). ...
This study is on the determination of drying kinetics of corn and selecting proper model in microwave drying method. For this purpose, semi-mathematical models earlier specified were run with test results; the coefficients in the equations as well as X 2 , root mean square error (RMSE) and R 2 values were found and they were compared with the developed model. Also, the corn’s physical and mechanical features at initial and final-drying moisture values and post-drying color parameters were specified. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 400, 550, 700 and 800 W, but Page 2 is the best model at 300 W in drying corn by microwave. It was determined according to initial and final moisture values that the reduction in moisture value causes decrease in other physical properties measured with the exception of porosity. Key words: Microwave, dent corn, physical properties, color parameters, drying.
... 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. ...
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.
... With this in mind, in this work, the authors consider employing microwave radiation in olive oil extraction plants during the malaxation phase. In recent years, microwave processing of food has emerged as one of the fastest heating techniques available and is being investigated in various food processes Singh et al., 2014;Mudgett, 1986;Cheng et al., 2006;Datta, 1990;Cocci et al., 2008;Seixas et al., 2014;Catalano et al., 2013). ...
... In food processing, microwave heating is often used as an alternative system to replace indirect heating through service fluids (Chandrasekaran, Ramanathan, & Basak, 2013;Cocci, Sacchetti, Vallicelli, Angioloni, & Dalla Rosa, 2008;Datta, 1990;Karaaslan & Tunç er, 2008;Rosenberg & Bogl, 1987;Soysal, Ayhan, Es ‚ tü rk and Arikan, 2009;Soysal, € Oztekin, & Eren, 2006). The widespread use of microwaves in food processing is a result of the ability of food materials to adsorb microwave energy and convert the energy into heat. ...
An industrial prototype continuous microwave-assisted system (MWS) to condition olive paste was specified, built and implemented as an industrial process. The developed system was tested to assess its performance during implementation in an industrial olive oil extraction plant. The extraction efficiency of the olive oil plant was investigated for different operating conditions of the MWS and compared with conventional methods to condition the olive paste. The results indicate that exposing the olive paste to microwaves determines the thermal and non-thermal effects that influence the coalescence phenomena and the extraction efficiency.
The experiments showed the feasibility of the continuous microwave-assisted prototype and great the potential to become an alternative technique to effectively condition olive paste. The MWS removes the limitations of the batch malaxation process and produces an olive oil extraction process that is truly continuous.
... protein content and the strangth of the gluten network are known to counteract starch granule swelling during cooking due to the competition between protein and starch for water availability. 50 Cooking quality is also related to the ability of spaghetti to maintain textural properties during cooking. 44 Mean values for hardness show significant differences between the investigated spaghetti samples. ...
The mixture of different cultivar provides semolina with proper processing properties but not always having good nutritional properties. In this study, the effect of monovarietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sensory properties of the final product.
Durum wheat spaghetti was manufactured using semolina from both six monovarietal cultivars . A commercially available semolina mixture was also used to produce the control pasta sample. Instrumental (i.e., rheological and texture analysis), sensory (i.e., elasticity, firmness, adhesiveness) and nutritional (i.e., protein, ash and fibre content, glycemic index) analyses were carried out. Results highlighted differences between selected cultivars. In particular, spaghetti obtained with Anco Marzio and Cappelli semolina (modern and old cultivars, respectively) showed the highest protein content and the lowest cooking loss, compared to the other samples.
Spaghetti made up with Cappelli semolina showed the lowest adhesiveness, the highest hardness, recorded the best overall quality judge and presented the lowest glycemic response. Hence, durum wheat pasta with good balance between nutritional and cooking quality could be obtained from semolina based on monovarietal cultivars.
The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country’s economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave–dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.
Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.
Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.
Background and Objectives
In catering environments, subsequent batches of pasta are cooked in the same water to save water and energy. This results in formation of a foam layer made up by solids leached from the pasta. Here, the effect of cooking up to 13 subsequent batches on spaghetti cooking and foaming of the cooking water was investigated. Cooking at acidic pH was also studied for a single batch.
Findings
Water uptake by dry spaghetti decreases with batch number. The increasingly lower mobility in the network of swollen starch and polymerized protein network reduces the extent to which albumins and globulins are leached out. Evidently, the solid content in the cooking water increases with batch number while its pH drops. Separation of pasta fragments from the cooking water does not significantly affect ( p > 0.05) the foam stability.
Significance and Novelty
This study provides additional insights in the composition and foaming properties during the continuous cooking process of pasta.
Iran, due to its climatic diversity, diverse freshwater ecosystems as well as long coastlines, is an important habitat for freshwater and marine fishes. So far, about three hundred species of freshwater fishes have been identified from the inland waters of Iran, about one third of which are unique to the country, that are known as endemic to Iran. Significant species diversity (nearly one thousand species) has been recorded in marine fishes, both in the Caspian Sea and in the Persian Gulf and the Sea of Oman. But on the other hand, due to various human impacts, climate change and improper management of natural resources in recent years and decades, many threats have been made to this valuable ichthyodiversity. Therefore, due to the importance of protecting the fish biodiversity and the need for appropriate culture in this field, the Caspian Sea Basin Research Institute of the University of Guilan in collaboration with the Iranian Society of Ichthyology have organized the "Second National Conference on the Conservation of Iranian Endemic Fishes; with special reference to Fishes of the Caspian Sea Basin".
Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow color is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer’s disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.
This chapter reviews ingredient-based solutions to improve the quality and heating performance of microwavable foods. The major defects include bread and meat toughening, pasta softening, bumping, and runaway heating. The mechanisms and solutions are discussed.
The central kitchen model has promoted the industrialization of the catering industry. The quality of central kitchen products is related to processing technology. The new non-thermal technology and heating technology not only have advantages over traditional technologies in improving product quality and safety, but also have more precise control over the processing process and a higher degree of automation. Using non-thermal technology conditioning before cooking can change the properties of food ingredients, and improve the quality and safety of cooked food. The new heating technology replaces the traditional heating method to provide thermal energy for food cooking, and has the advantages of shortening cooking time, improving quality attributes, improving processing efficiency and product safety. This article reviews the application and research progress of non-heating and heating technologies in fresh food processing in the central kitchen.
Stickiness is commonly observed in foods. This chapter gives examples of stickiness in different kinds of foods. These include, but are not limited to, dough, rice, sticky sweets, sugar-rich foods, soft cookies, toffees, and, in some dishes, such as sticky toffee pudding, stickiness of pasta through cooking, stickiness of semi-solid foods and fruit food powders, stickiness in non-fat processed cheeses, jams, food powders, and jaggery granules. The chapter also serves as a general introduction to those chapters in which various types of food stickiness/adhesion are discussed in more detail. It also describes the relationships between technological processes and stickiness, for example, in spray-drying, during the freezing/thawing of food products, and in the milk industry. Low stickiness values were reported in spaghetti cooked at low temperatures, and the limited stickiness of microwave-cooked spaghetti could also be due to the lower cooking temperature of the microwave-cooking process.
en Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave‐treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta.
Practical Applications
pt Microwave pasteurization may be used to prepare ready‐to‐eat and heat‐and‐eat pasta dishes, providing consumers with a convenience product with a lower risk of pathogen contamination. This technology may be adapted to similar products, providing the needed lethality step for pathogens that is critical to the safety of convenience products.
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 degrees 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.
The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R2, reduced mean square of the deviation X2 and root means square error RMSE. Also, the lentil's physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.
The aim of this work was to develop a mathematical model describing the evolution of elastic modulus and tensile strength of spaghetti cooked at different times. The model exploits the theory of the mechanical behavior of long-fiber composites with perfect fiber–matrix adhesion. Specifically, the whole spaghetti sample is envisaged as composite material made of co-axial cylinders each of which with a specific elastic modulus, which is strongly dependent on local water concentration. The Weibull cumulative distribution function is used to describe the changes in the mechanical properties of each co-axial cylinder as related to the corresponding local water concentration. The proposed model has been tested on three semolina pasta samples and three non-conventional pasta samples, which included one whole meal semolina sample and two maize-based samples. The model satisfactorily describes the experimental data in terms of elastic modulus and tensile strength. Moreover, it is able to provide an insight on the dependence of pasta mechanical properties on water concentration.
An expert panel was selected and trained for the objective sensory evaluation (appearance, elasticity, stickiness, and texture) of dry pasta. The panel evaluations on ten commercial "spaghetti" samples were compared with the results of the laboratory analysis commonly used as quality index for pasta products (absorbed water, dry residue, and total organic matter released in the washing water, measured after normal cooking as well as after overcooking). Concerning the quality assessment of pasta in the Italian market, the sensory evaluation appeared to be more selective compared to the laboratory analysis, and thus the former results to be more useful for the technological and marketing purposes of the pasta industry.
Cereal Chem. 70(2):122-126 Extruded noodles were prepared from durum wheat semolina of variable ness. The Instron peak force measurement was found to be a more precise protein content to provide a series of samples with a range of cooking indicator of noodle firmness than was peak energy. The rheometer was quality. Firmness of cooked extruded noodles was measured using an able to differentiate between samples and to rank the noodle samples Instron Universal Testing Machine and compared with the storage in the same order as the Instron did. Although moisture content was modulus and dynamic viscosity obtained by dynamic rheometry. A strong shown to have a major influence on the texture of cooked noodles, the correlation (r 2 at least 0.87) was found between the Instron values and differences in moisture between samples were not sufficient to produce the rheometer measurements at both optimum and overcooking times, the differences measured by either the Instron or by dynamic rheometry. indicating the sensitivity of dynamic rheometry to changes in pasta firm-It is generally accepted that texture is the main criterion for assessing overall quality of cooked pasta. Proper evaluation of pasta cooking quality requires consideration of a number of factors including elasticity, firmness, surface stickiness, cooking tolerance, water absorption, and loss of solids to cooking water (Manser 1981). Taste panels can be used to estimate pasta cooking quality (Menger 1979), but they are time-consuming and im-practical when sample size is limited or large numbers of samples are to be evaluated. In response to these constraints, a number of instrumental methods have been developed that successfully estimate cooked pasta texture parameters (Matsuo and Irvine 1969, 1971; Walsh 1971; Voisey and Larmond 1973; Feillet et al 1977; Voisey et al 1978). Furthermore, a chemical test was developed by D'Egidio and co-workers (1982) that related sensory evaluation of spaghetti glueyness, bulkiness, and firmness to the amount of total organic matter rinsed from the surface of cooked spaghetti. The use of the Instron Universal Testing Machine (Instron, Canton, MA) is well established for the measurement of pasta firmness (Walsh 1971, Oh et al 1983). It is the instrument recom-mended by AACC (1983) in approved method 16-50. Like most instrumental tests used to evaluate pasta quality, it involves large deformation measurements on the samples tested. There has been growing interest in the use of dynamic mechani-cal tests employing controlled strain and stress to study the funda-mental rheological properties of dough (Navickis et al 1982, Abdelrahman and Spies 1986, Dreese et al 1988). These methods are applicable to polymeric materials, such as cooked pasta, dis-playing viscoelastic behavior. Therefore, it seemed reasonable to use dynamic rheometry to study the viscoelastic properties of cooked pasta and to determine the relationship with Instron firm-ness values.
Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch‐containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.
Purpose of review: This review introduces the field of industrial microwaves and the various processing applications of microwaves for food and biological materials.Recent findings: The development of applications of microwave processing of foods has been increasing steadily over the past two decades with successful industrial applications in meat tempering, bacon cooking and food services reheating of meals. Overall the greatest success of microwave processing of foods is in the home microwave which can now be found in most household in America and Europe.Directions for future research: The challenge for the food industry lies in the formulation of processed foods that cater to the use of microwaves for cooking or reheating.
It is well known that during the cooking process the physical and the chemical characteristics of pasta change in a sensible manner. Usually the weight, the volume, the consistence, the color and the porosity of pasta are assessed on the uncooked product and on the cooked product at the optimum cooking time, i.e. the time required for the white core in the pasta to disappear. Although this approach provides useful informations which can be utilized by food technologists to improve the cooking performance of pasta, it does not fully describe the commercial quality of the product. For this purpose it seems more appropriate to observe the physical and the chemical changes which occur during the cooking process determining the kinetics with which they evolve and expanding the observation at times longer than the optimum cooking time.
Cereal grains, tubers, and roots are the main sources of starches for industrial and consumer applications. Following synthesis, starch is stored in the plant as compact micron-sized granules that are partly crystalline and, hence, water-insoluble, facilitating starch isolation and handling. The first step in starch utilization disrupts the granular structure leading to granule swelling and the hydration and solubilization of starch molecules. These events, collectively referred to as starch gelatinization, are affected by heating the granules that are slurried in water. For thickening foods, sizing and coating papers, sizing textiles, use in drilling muds or adhesive formulations, and use in a host of other applications, starch gelatinization in aqueous media is the first step. When starch is cooked, the flow behavior of a granule slurry changes because the suspension becomes a dispersion of swollen granules, partially disintegrated granules, and molecularly dispersed granule contents. The cooked product is called a starch paste. Transition from a suspension of granules to a paste is accompanied by a large increase in apparent viscosity. During cooling, paste consistency increases as molecular association forms a cross-linked network that increases paste resistance to deformation. In a cooled state, pastes may remain fluid or form a semi-solid or solid gel showing considerable strength.
Thin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower protein levels. Loss of starch birefringence was complete in all samples after a 15 min cook time regardless of protein level and source of variety.
Effects of industrial pasta drying temperatures on various starch properties and the quality of pasta were investigated. A short cut pasta (fusilli) was processed from durum semolina and dried by high temperature (HT) and very high temperature (VHT) drying cycles. Starch properties were examined by Rapid Visco Analyzer, differential scanning calorimeter, X-ray diffractometer and polarized light microscope. Cooking quality was evaluated by determining cooking loss (CL) into cooking water, total organic matter (TOM) in washing water after cooking, and sensory evaluation. The X-ray diffractograms of semolina samples showed typical A-type diffraction patterns. The diffractograms of pasta products using HT and VHT drying were similar. However, an additional small peak appeared at about 2θ=20° for both drying cycles, indicating the formation of a V-type X-ray diffraction pattern. All starch granules of semolina displayed a clear “Maltese cross” under polarized light, but approximately 20% of starch granules of HT- and VHT-dried pasta samples either partially or completely lost their birefringence. Starch from VHT-dried pasta had greater RVA peak viscosity and breakdown viscosity than HT-dried pasta. Both gelatinization enthalpy and peak temperature of HT-dried pasta were significantly lower than those of VHT-dried pasta. The HT-dried pasta had lower quality scores based on TOM and CL values and sensory evaluation as compared with the VHT-dried pasta. The present study indicated that the changes in starch during HT and VHT drying may affect the pasta cooking quality.
The colour, re-hydration capacity and macaroni cooking quality, related to cooked weight, cooking loss and firmness of drying of short-cut (ditalini) macaroni were evaluated. The textural properties of uncooked and cooked macaroni samples were measured using a TA-XT2i texture analyser. Protein denaturation of dried samples increased significantly with microwave power level. Physical and textural properties of macaroni samples dried with combined hot air/microwave (210 W) were equal to or better than those dried with hot air. Also, hot air/microwave combination drying exhibited superior cooking properties. Firmness of samples increased while cooking loss decreased generally with microwave application after hot air drying, i.e., hot air/microwave combination shortened the drying time and improved many of the physical, textural and cooking properties of macaroni samples.
The formation of a gel phase is very common in the biopolymer field and is at the basis of many important biological and industrial processes Among the several known gelling systems, those occurring by the local association of conformationally ordered chains are the most interesting for their peculiar reversibility. A structural and thermodynamic characterisation of these processes is presented, in particular, for three categories of biopolymers. A regular non-ionic microbial polysaccharide is shown to exhibit a very cooperative phase transition which is the prerequisite for a thermo-reversible gelation process (even at very low polymer concentration, down to 0.1 g/L) and its behaviour is discussed in view of the supramolecular structures formed. The second example is given by the ionic and temperature dependence of the gelling properties of the sulphated algal polysaccharides, in which the interactions between ordered chains are dominated by the ionic interactions. Finally, the thermodynamic and kinetic characterisation of a new gel phase formed in a semi-concentrated solution of the microbial polyester, poly(D-(-)-(β-hydroxybutyrate, is reported.
In an attempt to understand the effect of solutes on starch gelatinization the theory of polymer-amorphous phase transitions has been developed to consider melting in a three component system consisting of polymer, diluent and solute. An expression has been derived according to this theory which relates melting temperatures to composition. It is suggested that the expression may be used to explain certain features of gelatinization. However while the theory successfully predicts some of the effects of various solutes on gelatinization temperatures, the fact that the analysis is based on an idealized model of the relatively complex gelatinization transition is emphasized.
Cereal Chem. 76(4):541-547 Semolina from four durum wheat genotypes (cvs. Ben, Munich, Rugby, and Vic) were processed into spaghetti that was dried by low (LT), high (HT), and ultrahigh (UHT) temperature drying cycles. Starch was iso- lated from dried pasta and unprocessed wheat and semolina references. Pasta-drying cycles had no significant effect on the amylose content of starches. Significant increases in enzyme-resistant starch were observed in HT- and UHT-dried pasta (2.27 and 2.51%, respectively) compared with LT-dried pasta (1.68%). Differential scanning calorimetry (DSC) gelatin- ization characteristics of pasta starches showed a significantly narrow range (Tr), but no changes in onset and peak temperatures ( To and Tp, respectively) and gelatinization enthalpy ( ΔH1) were observed. When com- pared with unprocessed reference samples (wheat and semolina), all pasta starches shifted to higher gelatinization To and Tp, with narrow Tr and no changes in ΔH1. The second endothermic DSC peak indicated no increase in amylose-lipid complexation (ΔH2) due to drying cycle. Starches isolated from LT and HT pasta exhibited lower peak viscosities than those from UHT-dried pasta. Genotypes Ben and Rugby demonstrated higher pasting temperature and lower peak and breakdown viscosities than Vic and Munich.
The effects of analytical replication, cooking time, and protein quantity and quality on the cooking properties of spaghetti were investigated. Spaghetti cooking quality, as related to cooked weight, cooking loss, and cooked firmness, was determined at specified cooking time intervals. Results showed that replication did not affect analysis and that cooking time was the prime determinant of cooking quality. Protein quantity and quality were also significant factors affecting cooking quality particularly with respect to the maintainance of firmness and cooking stability.
The dependence of the melting temperature of starch on its concentration in a polymerdiluent mixture was determined. The resultant data were analysed by application of the thermodynamic equations appropriate to a first-order phase transition. It is suggested that this analysis may be used to explain certain features of starch gelatinization.
A model for the changes in shape of lenticular wheat starch granules during gelatinization and subsequent swelling is proposed. This suggests that swelling occurs, essentially, in the plane of the two major axes only. The swelling is a two stage process; radial expansion to form a flattened disc, followed by tangential expansion to produce a complex puckered granule. The model, based on microscopic observations using a range of techniques, is in agreement with the current views on the structure and biosynthesis of the starch granule, and can be related to the structure of granules extracted from a variety of processed food products.
Hypothese über die morphologischen Veränderungen beim Erhitzen von linsenförmiger Weizenstärke in Wasser. Ein Modell für die Formveränderungen von linsenförmigen Weizenstärkekörnern während der Verkleisterung und der nachfolgenden Quellung wird vorgeschlagen. Danach tritt die Quellung im wesentlichen lediglich in der Ebene der zwei Hauptachsen auf. Die Quellung ist ein Zweistufen-Prozeß und besteht aus einer radialen Ausdehnung unter Bildung einer abgeflachten Scheibe, gefolgt von tangentialer Ausdehnung unter Bildung eines kompliziert gefalteten Kornes. Das auf mikroskopischen Beobachtungen basierende Modell steht in Übereinstimmung mit den derzeitigen Kenntnissen über die Struktur und die Biosynthese des Stärkekorns und kann auf die Struktur der aus den verschiedensten Nahrungsmittelprodukten extrahierten Körnern übertragen werden.
Scanning electron microscopy of swollen starch granule systems is valuable for interpretation of structural changes, but the results obtained must be interpreted with caution. The two major drying systems used, solvent exchange and lyophilization, both produce artefacts but of different types. The presence of pores on specimens prepared by lyophilization has often been interpreted as a true feature of the granule structure, but our experience suggests that this is incorrect. Furthermore, we consider that the fibrillar structure present in preparations of lyophilized starch solubles results from ice crystal formation effectively concentrating, in the remainder of the solution, solute which is subsequently preserved as a dry web.
Entwässerungs-Artefakte in gelatinierten Stärken.
Die Raster-Elektronenmikroskopie von gequollenen Stärkekorn-Systemen ist für die Interpretation von Strukturänderungen wertvoll, aber die erhaltenen Ergebnisse müssen mit Vorsicht interpretiert werden. Die zwei am häufigsten angewendeten Trocknungssysteme — der Lösungsmittelaustausch und die Lyophilisation (Gefriertrocknung) — erzeugen beide Artefakte unterschiedlicher Art. Die Anwesenheit von Poren in Proben, die durch Gefriertrocknung erhalten werden, ist häufig als wahres Merkmal der Kornstruktur interpretiert worden. Unsere Erfahrung legt es jedoch nahe, daß dies nicht korrekt ist. Außerdem muß bedacht werden, daß die Faserstruktur, die in Präparaten von gefriergetrockneter gelöster Stärke vorliegt, durch die Bildung von Eiskristallen verursacht wird, wodurch die gelösten Bestandteile in der zurückbleibenden Lösung konzentriert werden und infolgedessen als trockenes Netz anfallen.
Flow behaviour of wheat starch pastes has been studied over a large range of concentrations (0.3 to 8%) with a coaxial cylinders viscometer (Rheomat 30) and a highly sensitive viscometer (Low-Shear 30). The flow curves indicated a non-Newtonian and shear thinning behaviour with a Newtonian limit viscosity η° between 0.3% and 1.5%. Above this concentration, the flow curves could be described by an Ostwald-De Waele equation over a limited range of shear rates. Moreover, for the highest concentrations a tendency to a yield stress was displayed. By comparing the effect on the flow curves of three preparation procedures, large differences were observed which were interpreted on the basis of particles dispersed in a macromolecular medium. The size of these particles and the composition of this macromolecular medium are determining for this flow behaviour.Rheologische Studien an Stärke – Fließverhalten von Weizenstärkekleistern.Das Fließverhalten von Weizenstärkekleistern wurde durch Viskometrie in einem weiten Bereich von 0,3 bis 8% untersucht. Dafür wurden ein gewöhnliches koaxiales Zylinderrheometer (Rheomat 30) und ein besonders empfindliches Rheometer (Low-Shear 30) benutzt. Die Kurven zeigten ein nicht Newtonsches und pseudoplastisches Fließverhalten mit einer Initialviskosität η° zwischen 0,3 und 1,5%. Oberhalb dieser Konzentrationen konnten die Fließkurven durch eine Ostwald-De Waele-Gleichung auf einem begrenzten Gebiet der Schergeschwindigkeiten beschrieben werden. Für die höchsten Konzentrationen konnte außerdem eine Tendenz zu einer Fließgrenze beobachtet werden. Bei dem Vergleich des Fließverhaltens nach 3 verschiedenen Zubereitungsarten wurden große Unterschiede beobachtet, die auf der Basis von in einem makromolekularen Medium dispergierten Teilchen ausgewertet wurden. Die Größe dieser Teilchen und die Zusammensetzung des makromolekularen Mediums sind für das Fließverhalten bestimmend.
A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking is presented. The phenomena involved during the hydration process, such as starch crystalline domains melting kinetics, water diffusion, macromolecular matrix relaxation kinetics, and “residual deformation” release kinetics, were separately described. To validate the developed model, water sorption tests on commercially available spaghetti strands were run at 100 °C. In particular, the weight, diameter, and length of spaghetti strands were monitored over a period of 200 min. The fitting and predictive ability of the model was successfully tested, corroborating the validity of the approach used to derive the model.
Published sorption curves in the form of moisture vs time relationships of milk powder and rice, exposed to moist atmosphere or soaked In water, were fitted by a two parameter, nonexponential empirical model. The model enabled prediction of moisture contents after long exposure from experimental data obtained in relatively short time, i.e., well before the moisture level appeared to reach a plateau. The model implied that the moisture equilibrium was somewhat higher than that determined on the assumption that the sample reached a constant weight, but there was no conclusive evidence that this was really the case.
The extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp-bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.
Product colour is one of the most important criteria for determining pasta quality. For pasta produced without eggs, pasta
colour will depend mostly on the content of the yellow pigment in flour. Analyses were done with 12 samples of hand-made pasta
without eggs. The yellow pigment content was determined by the standard spectrophotometric method, while the pasta colour
(fresh shaped and dry milled pasta) was measured using the Minolta CR-300 colorimeter. The results obtained show that there
is a correlation between spectrophotometric determination of the yellow pigment content and the results of colorimetric measurement.
The correlation coefficient between the colorimetric results of dry milled pasta and the yellow pigment content is higher
than that between the colorimetric results of fresh shaped pasta and the yellow pigment content.
Textural quality of Durum wheat pasta is influenced by the properties and transformation of the protein and starch fraction. The aim of this study was to evaluate changes in the structure of dried pasta during cooking in relation to surface and internal structure of Durum wheat spaghetti. Light microscopy with two specific staining procedures for protein and starch, respectively, and scanning electron microscopy were used. Cooking in excessive water resulted in a disintegration of the starch granules with a substantial leakage of amylose in the outer layer of the strand, and in the formation of domains containing high amounts of starch in the protein matrix. In the centre of pasta, starch granules retained their shape due to a limited water diffusion, and the protein network remained dense. On the surface of dry spaghetti, numerous loosely attached starch granules were visible. With increasing cooking time, the surface of the spaghetti became rough, and parts of gelatinized starch granules were well recognizable. It is likely that both the state of starch and the surface structure contribute to the development of the elastic texture and in particular to the stickiness of pasta.
In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.
Microwave baking of potatoes comprised two phases. In the first phase the internal temperature of the potatoes rose to approximately 100 °C with little loss of water vapour. The uniformity of internal heating during this phase was assessed by identifying gelatinised starch. Starch gelatinisation began near the outer surface after 1.5 min of cooking and was complete by 2.5 min. During the second cooking phase the thermal energy absorbed was used to evaporate water. When immersion in boiling water was substituted for this second phase of microwave cooking, it took significantly longer for the internal texture to soften adequately for the potatoes to be considered cooked. This suggests that microwave cooking influences texture independently of the thermal profile of the cooking process. Damage by escaping steam is suggested as a mechanism.
© 2002 Society of Chemical Industry
Commercial durum wheat semolina was fractionated into protein, starch, water-extractable, and sludge fractions. The starch fraction was hydroxypropylated, annealed, or cross-linked to change its gelatinization and pasting properties. Spaghettis were made by reconstitution of the fractions, and their quality was assessed. Hydroxypropylated starches were detrimental for cooked pasta quality. Cross-linked starches made the reconstituted pasta firmer and even brittle when the degree of cross-linking was too high. These results indicate that starch properties play a role in pasta quality, although the gluten remains very important as an ultrastructure agent. It was concluded that, given a certain gluten ultrastructure, starch water uptake and gel properties and/or its interference with or breakdown of the continuous gluten network during cooking determine pasta quality.
Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other semolina components. Reconstituted spaghetti was made with untreated (control) or treated starches. The pasta made from the starting semolina material had lower cooking time and was of lower quality than the samples made from reconstituted material. This was not due to changes in gluten properties as a result of the first step of the fractionation process. For the reconstituted samples, starch interaction behavior was not changed after surface protein or surface lipid removal. Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion. All reconstituted pasta samples also had generally the same cooking quality. It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.
Correlation between cooking factor and colour saturation of microwave cooked (MWC) spaghetti and colour saturation of tradition-ally cooked (TRC) spaghetti
- Fig
Fig. 5. Correlation between cooking factor and colour saturation of microwave cooked (MWC) spaghetti and colour saturation of tradition-ally cooked (TRC) spaghetti.
Indagini calorimetriche sulla cinetica di gelatinizzazione dell'amido durante la cottura della pasta e del riso
- L Piazza
- M Riva
- A Schiraldi
Piazza, L., Riva, M., & Schiraldi, A. (1994). Indagini calorimetriche sulla
cinetica di gelatinizzazione dell'amido durante la cottura della pasta e
del riso. Tecnica Molitoria, 45, 638-646.
Gelatinization of starch during cooking of spaghetti
- Marshall
Marshall, S., & Wasik, R. (1974). Gelatinization of starch during cooking
of spaghetti. Cereal Chemistry, 51, 146-147.
Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde
- E Cocci
- G Sacchetti
- A Angioloni
- M Vallicelli
- M Rosa
Cocci, E., Sacchetti, G., Angioloni, A., Vallicelli, M., & Dalla Rosa, M.
(2004). Valutazione di alcune caratteristiche qualitative di pasta
alimentare sottoposta a cottura mediante innovativo forno a microonde. In Ricerche e Innovazione nell'Industria Alimentare. In S.
Porretta (Ed.). Atti del VI CISETA (Vol. 6). Pinerolo: Chiriotti
editore.