Naslov
Impact of pectin and carboxymethylcelullose on sensory properties of pasta

Autori
Koceva Komlenić, Daliborka ; Ugarčić-Hardi, Žaneta ; Primorac, Ljiljana

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

Izvornik
Proceedings of the Euro Food Chem XII : Strategies for Safe Food / Eklund, T. ; De Brabander, H. ; Deaseleire, E. ; Dirinck, I. ; Ooghe, W. - Briž : Koninklijke Vlaamse Chemische Vereniging, 2003, 276-279

Skup
Euro Food Chem XII : Strategies for Safe Food (12 ; 2003)

Mjesto i datum
Brugge, Belgija, 24.09.2003. - 26.09.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sensory properties; pectin; carboxymethylcellulose; α -amylase activity; pasta quality

Sažetak
In this work was tested the impact of two selected hydrocolloids (pectin and carboxymethylcellulose), added in various concentrations, on sensory properties of pasta produced from Triticum aestivum flour types with different α -amylase activity. The sensory properties were tested on pasta stored for three months in dried (at 25 º ; C) and frozen state (at – 18 º ; C). We evaluated cooked pasta odour, appearance (stickyness), taste and consistency. The results obtained by sensory evaluation of pasta samples were statistically elaborated by variance analysis and Scheffe’ s test with significance level 0, 05. The examination results showed that by adding high concentrations of hydrocolloids (2 % of pectin and 0.75 % carboxymethylcellulose) significant statistical improvement of pasta appearance (stickyness) as well as consistency have been achieved. Dried pasta with pectine addition made from flour with an optimal amylolytic activity showed better sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA