Amylographic evaluation of pasta with the addition of barley flour

Abstract

Amilografsko ispitivanje brašna se često provodi u cilju predviđanja kvalitete proizvoda na bazi žitarica. Međutim, vrlo je malo istraživanja provedeno na već gotovim proizvodima. Zadatak ovog rada bio je istražiti utjecaj zamjene durum krupice s ječmenim brašnom u rasponu 0 50 %, pripremiti uzorke tjestenine koji su sušeni pri različitim temperaturnim režimima (50, 70 i 90 ˚C) te provesti amilografsko ispitivanje usitnjenih uzoraka sušene tjestenine i rezultate usporediti s onima dobivenim tradicionalnim metodama ispitivanja kao što su ispitivanje teksturalnog profila, određivanje postotka raskuhavanja, apsorpcije vode i koeficijenta povećanja volumena tijekom kuhanja tjestenine. Na osnovi rezultata istraživanja provedenih u ovom radu može se zaključiti da temperatura sušenja i udio ječmenog brašna imaju statistički značajan utjecaj na amilografske pokazatelje kvalitete tjestenine. Povećanje temperature sušenja tjestenine značajno smanjuje postotak raskuhavanja i koeficijenta povećanja volumena tijekom kuhanja dok dodatak ječmenog brašna povećava postotak raskuhavanja, a smanjuje apsorpciju vode i koeficijent povećanja volumena tjestenine. Temperatura sušenja tjestenine značajno utječe na teksturu tjestenine, dok dodatak ječmenog brašna nema statistički značajan utjecaj. Amilografski pokazatelji kvalitete tjestenine statistički značajno koreliraju sa svim teksturalnim svojstvima osim elastičnosti, kao i sa postotkom raskuhavanja tjestenine te se može zaključiti da se provođenjem ove vrste ispitivanja na uzorcima tjestenine može dobiti potpuniji uvid u kvalitetu gotovog proizvoda.Amylographic evaluation of flour is often carried out in order to predict the quality of cereal based products. However, very few studies have been conducted on the finished products. The aim of this study was to investigate the effect of replacing durum semolina with barley flour in the range 0 to 50%, prepare the pasta samples that were dried at different temperatures (50, 70 and 90 ° C), conduct amylographic testing of grounded samples of dried pasta and compare results with those obtained by traditional testing methods such as texture profile analyses, determination of cooking loss, water absorption and swelling index of pasta during cooking. Based on the results of research carried out in this paper it can be concluded that the drying temperature and the proportion of barley flour have a statistically significant impact on amylographic indicators of pasta quality. Increase of pasta drying temperature significantly reduces the cooking loss and swelling index of pasta during cooking and the addition of barley flour increases the cooking loss and reduces the water absorption and swelling index.The pasta drying temperature significantly affects the texture of the pasta, and the addition of barley flour has no significant effect. Amylographic indicators of pasta quality significantly correlated with all the textural characteristics (except elasticity), as well as with the pasta cooking loss. Therefore, it can be concluded that the implementation of these types of tests on pasta samples can provide a more complete insight into the quality of the finished product