Naslov
Colour changes due to cooking and sensory properties of fresh made and dried pasta produced with different supplements

Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Koceva Komlenić, Daliborka ; Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004

Skup
2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
cooked pasta quality; colour changes; pasta colour index; sensory properties

Sažetak
Pasta colour is widely used as an indicator of pasta quality. Colour changes during pasta making, drying and cooking. This article reports on colour changes of dried and coked pasta made with flour of Triticum aestivum supplemented with soy, maize, extruded maize flour and lecithin. Pasta samples were made, dried and cooked under the same condition according to the Croatian specification. The colour of fresh made pasta, cooked fresh pasta, dried pasta and cooked dried pasta were determined. Pasta colour was evaluated by measuring L*, a* and b* parameters by means of a reflectance colorimeter (CR 300 Chroma-metter, Minolta, Japan). For each sample the pasta colour index (PCI) was calculated. The sensory tests were carried out by following parameters of cooked pasta: odour, external appearance, flavour and mouthfeel. Based on obtained results fresh made pasta showed higher colour loss than dried pasta samples after cooking. The b* values (yellow colour) of dried pasta were higher than b* values of fresh made pasta except samples made with soy and soy/maize flour blends. The highest total sensory score had the pasta produced from durum semolina and the pasta produced with supplement of extruded maize flour.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA