Drying process plays a fundamental role in pasta making. The greatest number of studies have been focused on the optimization of drying conditions for semolina pasta, and the obtained results have been applied in a similar way on pasta made up of nonconventional raw materials without considering a processing optimization. The aim of this research was to evaluate the influence of different drying treatments (low, medium, and high temperature) on the quality of uncooked and cooked soft wheat pasta enriched with oat flour. Results of total organic matter and dried residue showed no significant difference between samples dried by medium and high temperature treatments. Moreover, these last samples showed a slight improvement in cooking quality over samples dried at low temperature (total organic matter results were 1.31 versus 1.66 g/100 g of dried pasta). This study revealed that the improvement of cooking quality of pasta enriched with oat flour did not require the application of high drying temperature (>80 degrees C) that involves a considerable consumption of energy and could favor the development of a Maillard reaction, decreasing quality characteristics of this kind of product.

Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material

SEVERINI, CARLA;DE PILLI, TERESA;DEROSSI, ANTONIO;GIULIANI, ROMA
2015

Abstract

Drying process plays a fundamental role in pasta making. The greatest number of studies have been focused on the optimization of drying conditions for semolina pasta, and the obtained results have been applied in a similar way on pasta made up of nonconventional raw materials without considering a processing optimization. The aim of this research was to evaluate the influence of different drying treatments (low, medium, and high temperature) on the quality of uncooked and cooked soft wheat pasta enriched with oat flour. Results of total organic matter and dried residue showed no significant difference between samples dried by medium and high temperature treatments. Moreover, these last samples showed a slight improvement in cooking quality over samples dried at low temperature (total organic matter results were 1.31 versus 1.66 g/100 g of dried pasta). This study revealed that the improvement of cooking quality of pasta enriched with oat flour did not require the application of high drying temperature (>80 degrees C) that involves a considerable consumption of energy and could favor the development of a Maillard reaction, decreasing quality characteristics of this kind of product.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/331146
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