Naslov
Evaluation of the pasta quality made from mixture of Triticum durum and Triticum aestivum wheat semolina

Autori
Jukić, Marko ; Ugarčić-Hardi, Žaneta ; Kosović, Indira ; Šimonji, Kristina ; Koceva Komlenić, Daliborka ; Kuleš, Anđa

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

Izvornik
Brašno - kruh '11 : book of abstracts of the 6th International Congress Flour - Bread ’11 and 4th Croatian Congress of Ceral Technologists / Koceva Komelnić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011, 77-77

Skup
International Congress Flour – Bread ‘11" (6 ; 2011) ; Croatian Congress of Cereal Technologists (8 : 2011)

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pasta; texture profile analysis; amylograph; starch damage; pasta sensory quality

Sažetak
The aim of this work was to determine the quality of 6 different types of industrially produced pasta samples. Three pasta samples were produced from mixture (70:30) of Triticum durum and Triticum aestivum wheat semolina. For production of other 3 samples Triticum aestivum semolina was replaced with the Triticum aestivum wheat flour. Texture profile analysis (hardness, cohesiveness, resilience, chewiness and adhesiveness) of cooked pasta samples and evaluation of amylographic characteristics of grounded pasta samples were performed. Degree of starch damage in pasta samples, pasta colour, optimum cooking time, water absorption and sensory attributes were also determined. Results showed that replacing the Triticum aestivum wheat semolina with wheat flour significantly decreased cohesiveness and resilience of the pasta samples. Sensory attributes have not been significantly affected by semolina replacement. Cohesiveness and adhesiveness significantly correlated with the water absorption during the cooking of pasta. Also, there was significant negative correlation between pasta hardness and water absorption. Amylographic parameters had significant correlation with several textural properties of pasta. Significant positive correlation was also found between the degree of starch damage in pasta and the pasta cooking loss. It could be concluded that implementation of these kinds of analyses for pasta quality evaluation can objectively predict the cooking properties of pasta and even some sensory characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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