17 research outputs found
Estimation of dry matter and starch concentration in potatoes by determination of under-water weight and near infrared spectroscopy
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Physical, Sensory and Chemical Evaluation of Cooked Spaghetti
No full textThe objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association between sensory and instrumental measurements on commercial pasta samples. Five commercial samples, Com1 to Com5, were analyzed. Moisture, protein and ash contents were determined from raw materials, while cooking loss, water absorption and leached amylose were measured in cooked samples. Color parameters ( L*, a* and b*) were determined spectrophotometrically and color scores were calculated from raw and cooked samples. Three instrumental texture assays by a texture analyzer (TA‐xT2i) and seven sensory parameters were evaluated. Chemical analysis, cooking properties, sensory evaluation and texture measurement were found to be sensitive quality parameters. From the analysis of the results, Com1 showed the best quality. A significant relationship between the sensory and instrumental measurements according to Pearson correlation and the principal component analysis was also observed.Fil: Martinez, Cristina Susana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: León, Alberto E.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion
No full textSurface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
No full textCombination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
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Rheological characterization of galactomannans extracted from seeds of Caesalpinia pulcherrima
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