A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti

被引：13
|
作者：
Chillo, S. [1 ]
Iannetti, M. [1 ]
Civica, V. [1 ]
Suriano, N. [2 ]
Mastromatteo, M. [3 ]
Del Nobile, M. A. [1 ,2 ]
机构：
[1] Univ Foggia, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, I-71100 Foggia, Italy
[2] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy
[3] Univ Foggia, Dept Prod Sci Engn Mech Econ Agr & Livestock Syst, I-71100 Foggia, Italy
来源：
JOURNAL OF FOOD ENGINEERING | 2009年 / 94卷 / 3-4期
关键词：
Spaghetti; Optimal cooking time; Mechanical properties; STARCH GELATINIZATION; COOKED PASTA; QUALITY; WATER;
D O I：
10.1016/j.jfoodeng.2009.03.010
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were analyzed. Tenacity, elongation at break and phase shift angle (tan delta) were monitored during the cooking and overcooking of spaghetti using a dynamic mechanical analyzer. The sensorial OCT was also determined by a trained panel. Results highlight that the mechanical parameters are related with the OCT for all investigated spaghetti samples. In particular, a relationship was observed with elongation at break and tan delta. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：222 / 226
页数：5
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