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Pasta Products (pasta + products)
Selected AbstractsQuality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursJOURNAL OF FOOD SCIENCE, Issue 6 2005Yonghuan H. Zhao ABSTRACT Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea. [source] Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Part 1: Preparation, evaluation Abstract BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5,2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry [source] Chemical, biological and sensory evaluation of pasta products supplemented with ,-galactoside-free lupin floursJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 1 2007Alexia Torres Abstract ,-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg,1 of ,-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg,1 of ,-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked ,-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B1, vitamin B2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with ,-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the ,-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry [source] Produktdesign , Möglichkeiten der ProduktgestaltungCHEMIE-INGENIEUR-TECHNIK (CIT), Issue 8 2004W. Rähse Dr.-Ing.Article first published online: 29 JUL 200 Abstract Die Entwicklung leistungsstarker, auf den Anwendungsfall zugeschnittener Chemieprodukte erfolgt einerseits über gezielte Veränderungen am Molekül (Product Engineering) und andererseits über zugesetzte Hilfsstoffe, Formulierungen oder Mischungen (Product Design). Das Produktdesign umfasst zusätzlich die optimierte Produkthandhabung und Gestaltung. Es wird für Feststoffe an den Beispielen der Granulierung und des Coatings erläutert sowie konkret für die Qualitätseinstellung in der Papierindustrie und für die Gestaltung von Teigwaren diskutiert. Aus Schmelzen lassen sich über die Extrusionstechnologie beliebige Formen realisieren, z.,B. Folien, Stränge, Fasern, Hohl- bzw. Vollkörper (Flaschen, Rohre, Profile), oder über das Vertropfen/Versprühen entstehen Pulver, Granulate, Schuppen, Kügelchen und Pastillen. Für Flüssigkeiten erfolgt die Beschreibung der Einstellung gewünschter Produktleistungen am Beispiel der Niotenside, das Produktdesign am Beispiel der Milch und eines Öls. Die Kombination beider Produktdimensionen ist für die Lackindustrie dargestellt. Einige Gestaltungsmöglichkeiten von Suspensionen, Pasten und Lösungen werden an der Trocknung matrixverkapselter Enzyme, an der Zeolithherstellung sowie an der Verarbeitung keramischer Massen aufgezeigt. Product Design , Possibilities of Product Design The development of high-performance chemical products tailored to a concrete application is done either by making deliberate changes to a particular molecular structure (product engineering) or by adding auxiliary agents, formulations or mixtures (product design). Product design, besides the design proper, also includes the optimized application of the product. For solids it is exemplified by granulation and coating and discussed in concrete terms for the quality adjustment in the paper industry, and for the design of pasta products. Melts can take any desired shape when extruded, such as films, strands, fibers, hollow or solid bodies (bottles, tubes, sections) or they can be processed by dropping/spraying to produce powders, granulates, flakes, pearls or lozenges. The adjustment the desired properties for liquid products is described for the example of non-ionic surfactants and product design is shown for milk and for an oil. The combination of the two product dimensions is presented for the paint industry. Some design possibilities for suspensions, pastes and solutions are demonstrated by the drying of matrix-encapsulated enzymes, the production of zeolite and the processing of ceramic compounds. [source] | ||||||||||