Physico-chemical properties of ready to eat, shelf-stable pasta during storage

被引：19
|
作者：
Carini, E. [1 ,2 ]
Curti, E. [1 ,3 ]
Cassotta, F. [4 ]
Najm, N. E. O. [4 ]
Vittadini, E. [1 ]
机构：
[1] Univ Parma, Dept Food Sci, I-43124 Parma, Italy
[2] Univ San Raffaele Rome, Rome, Italy
[3] Univ Parma, SITEIA PARMA Interdept Ctr, I-43100 Parma, Italy
[4] Barilla G&R Flli SpA, Res Dept, Parma, Italy
来源：
FOOD CHEMISTRY | 2014年 / 144卷
关键词：
RTE pasta; H-1 NMR mobility; Shelf-stability; Physico-chemical properties; Water status; WATER STATUS; MOISTURE DISTRIBUTION; FROZEN STORAGE; FRESH PASTA; QUALITY; BREAD; LASAGNA; MEALS; DIFFUSION; TORTILLAS;
D O I：
10.1016/j.foodchem.2013.02.117
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators (H-1 FID, H-1 T-2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：74 / 79
页数：6
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