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Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
Carbohydr Polym. 2016 Nov 20; 153:229-235.CP

Abstract

The influence of drying temperature on the starch crystallites and its impact on durum wheat pasta sensory properties is addressed in this work. In particular, spaghetti were produced by means of a pilot plant using 5 different drying temperature profiles. The sensory properties, as well as the cooking quality of pasta were assessed. X-ray powder diffraction was used for investigating changes in the crystallinity content of the samples. Starch crystallinity, size and density of the starch crystallites were determined from the analysis of the diffraction profiles. As expected, spaghetti sensory properties improved as the drying temperatures increased. In particular, attributes as resistance to break for uncooked samples and firmness, elasticity, bulkiness and stickiness for cooked samples, all benefit from drying temperature increase. The spaghetti cooking quality was also positively affected by the drying temperature increase. Diffraction analysis suggested that the improvement of sensory properties and cooking quality of pasta were directly related to the increase in density of both physical crosslink of starch granules and chemical crosslink of protein matrix.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Padalino L
University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy.
Caliandro R
CNR, Institute of Crystallography, Via Amendola 122/O, 70126 Bari, Italy.
Chita G
CNR, Institute of Crystallography, Via Amendola 122/O, 70126 Bari, Italy.
Conte A
University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy; University of Foggia, Services Center of Applied Research, Via Napoli 25, 71122 Foggia, Italy.
Del Nobile MA
University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy; University of Foggia, Services Center of Applied Research, Via Napoli 25, 71122 Foggia, Italy. Electronic address: matteo.delnobile@unifg.it.

MeSH

Analysis of VarianceCookingCrystallizationDesiccationDietary ProteinsElasticityFlourFood QualityHot TemperatureProtein DenaturationStarchTasteTriticumX-Ray Diffraction

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27561491

Citation

Padalino, Lucia, et al. "Study of Drying Process On Starch Structural Properties and Their Effect On Semolina Pasta Sensory Quality." Carbohydrate Polymers, vol. 153, 2016, pp. 229-235.
Padalino L, Caliandro R, Chita G, et al. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality. Carbohydr Polym. 2016;153:229-235.
Padalino, L., Caliandro, R., Chita, G., Conte, A., & Del Nobile, M. A. (2016). Study of drying process on starch structural properties and their effect on semolina pasta sensory quality. Carbohydrate Polymers, 153, 229-235. https://doi.org/10.1016/j.carbpol.2016.07.102
Padalino L, et al. Study of Drying Process On Starch Structural Properties and Their Effect On Semolina Pasta Sensory Quality. Carbohydr Polym. 2016 Nov 20;153:229-235. PubMed PMID: 27561491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of drying process on starch structural properties and their effect on semolina pasta sensory quality. AU - Padalino,Lucia, AU - Caliandro,Rocco, AU - Chita,Giuseppe, AU - Conte,Amalia, AU - Del Nobile,Matteo Alessandro, Y1 - 2016/07/26/ PY - 2016/05/03/received PY - 2016/06/28/revised PY - 2016/07/25/accepted PY - 2016/8/27/entrez PY - 2016/8/27/pubmed PY - 2018/2/3/medline KW - Drying temperature KW - Durum wheat KW - Pasta KW - Sensory properties KW - Starch SP - 229 EP - 235 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 153 N2 - The influence of drying temperature on the starch crystallites and its impact on durum wheat pasta sensory properties is addressed in this work. In particular, spaghetti were produced by means of a pilot plant using 5 different drying temperature profiles. The sensory properties, as well as the cooking quality of pasta were assessed. X-ray powder diffraction was used for investigating changes in the crystallinity content of the samples. Starch crystallinity, size and density of the starch crystallites were determined from the analysis of the diffraction profiles. As expected, spaghetti sensory properties improved as the drying temperatures increased. In particular, attributes as resistance to break for uncooked samples and firmness, elasticity, bulkiness and stickiness for cooked samples, all benefit from drying temperature increase. The spaghetti cooking quality was also positively affected by the drying temperature increase. Diffraction analysis suggested that the improvement of sensory properties and cooking quality of pasta were directly related to the increase in density of both physical crosslink of starch granules and chemical crosslink of protein matrix. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/27561491/Study_of_drying_process_on_starch_structural_properties_and_their_effect_on_semolina_pasta_sensory_quality_ DB - PRIME DP - Unbound Medicine ER -