engleski

Quality parameters of pasta enriched with chestnut flour

Effect of chestnut flour (CF) addition (10, 15 and 20%) and processing parameters on quality of durum pasta was investigated. Pasta was produced on laboratory press (moisture content of mixtures was set to 36%, mixing time was 10 min) and on laboratory single screw extruder at temperature profile 80/90/90 °C, using a screw with compression ratio 1:1 (moisture content of mixtures was set to 30%, mixing time was 10 min). Pasta samples were air dried and sensory evaluation of uncooked and cooked pasta samples was performed as well as determination of colour, optimum cooking time, water absorption and texture profile analysis (hardness, adhesiveness, cohesiveness). Results showed that extruded pasta samples (EPS) had decreased cooking loss, shorter cooking time and lower apsorption of water in relation to samples produced on laboratory press (LPS). EPS and LPS showed increase in cooking tolerance with addition of CF. Overall, EPS were scored with a higher point then LPS. EPS were darker then LPS. There were differences in colour between uncooked, dried and cooked pasta samples. Addition of CF decreased L* and b* parameter and increased a* in uncooked, as well as in dried and cooked pasta samples. EPS showed higher hardness in relation to LPS, and the addition of CF decreased hardness of both samples.

durum semolina; chestnut flour; pasta; extrusion; cooking

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