Naslov
Comparison of standard and colorimetric method for estimating pasta cooking loss

Autori
Koceva Komlenić, Daliborka ; Strelec, Ivica ; Ugarčić-Hardi, Žaneta ; Jukić, Marko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Congress FLOUR-BREAD '03 / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2004, 88-94

Skup
Proceedings of International Congress FLOUR-BREAD '03

Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pasta; cooking loss; standard method; colorimetric method

Sažetak
Cooking loss is an important factor for pasta quality. Pasta cooking quality can be evaluated on the data base of the cooking loss. The standard method is used for determining the cooking loss by evaporating the cooking water to dryness and then drying at 130 °C for 1 hour. This method is long lasting and in some cases unreliable. Cooking loss can be determined by the colorimetric method which is performed by measurement absorption of the purified water aliquot of pasta cooking with iodine on 650 nm. This method is faster and more precise than the standard one. The cooking loss of pasta made from Triticum durum and Triticum aestivum wheat was determined by colorimetric and standard method after optimal and overcooked time. The samples of pasta made from Triticum durum wheat show much better coefficient of linear correlation between standard and colorimetric method when pasta is cooked optimal time and overcooked (r=0, 833 and r=0, 719). The samples of overcooked pasta made from Triticum aestivum wheat do not show correlation between methods.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA