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
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings 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, 2005, 186-195

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
Međunarodna recenzija

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

Sažetak
Pasta colour is usually considered to be an indicator of pasta quality. Colour of pasta changes during its making, drying and cooking. This article reports on colour changes of dried and cooked 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 was determined. Pasta colour was evaluated by measuring the L*, a* and b* parameters by means of a reflectance colorimeter (CR 300 Chroma-Metter, Minolta, Japan). The pasta colour index (PCI) was calculated for each sample. The sensory tests were carried out by the following parameters of cooked pasta: odour, external appearance, flavour and mouthfeel. Based on the 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 the b* values of fresh made pasta except in samples made with soy and soy/maize flour blends. The pasta produced from durum semolina and the pasta produced with supplement of extruded maize flour had the highest total sensory score.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA