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  • UNIVERSITÀ DEGLI STUDI DI NAPOLI

    FEDERICO II DIPARTIMENTO DI AGRARIA

    Tesi sperimentale per il conseguimento del titolo di Dottore di

    ricerca in Scienze e Tecnologie delle Produzioni Agro-Alimentari

    Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina.

    Docente tutor:

    Chiar.ma Prof.ssa Silvana Cavella

    Docente cotutor:

    Chiar.ma Prof.ssa Rossella Di Monaco

    Candidato:

    Dott. Angelo Sicignano

    XXVII CICLO

  • 2

    To all my loved ones

  • 3

    TABLE OF CONTENTS

    0. Preface ....................................................................................................................................................... 6

    1. State of art .................................................................................................................................................. 7

    1.1. Historical and economic comments ................................................................................................ 7

    1.2. The Italian choice: pasta from 100% durum wheat semolina ..................................................... 7

    1.3. Unconventional raw material for special pasta production ......................................................... 8

    1.4. Durum wheat quality....................................................................................................................... 8

    1.5. Physicochemical changes during processing and cooking ......................................................... 10

    1.5.1. Semolina particle size and mixing operation ........................................................................... 10

    1.5.2. Die material and extrusion operation ....................................................................................... 11

    1.5.3. Drying operation ...................................................................................................................... 12

    1.5.4. Cooking procedure .................................................................................................................. 13

    1.6. References ...................................................................................................................................... 16

    2. Aim of the thesis ...................................................................................................................................... 19

    3. I Study Case: Effect of raw material and drying temperature on pasta overall quality ........................... 20

    3.1. Introduction ................................................................................................................................... 21

    3.2. Materials and Methods ................................................................................................................. 22

    3.2.1. Pasta samples ........................................................................................................................... 22

    3.2.2. Chemical analysis .................................................................................................................... 22

    3.2.3. Cooking properties determination ........................................................................................... 22

    3.2.4. Texture analysis ....................................................................................................................... 22

    3.2.5. Sensory evaluation ................................................................................................................... 22

    3.2.6. Data analysis ............................................................................................................................ 24

    3.3. Results and Discussions ................................................................................................................. 25

    3.3.1. Physico-chemical parameters .................................................................................................. 25

    3.3.2. Sensory properties ................................................................................................................... 28

    3.3.3. Relationships between physico-chemical variables and sensory characteristics ..................... 33

    3.4. Conclusions .................................................................................................................................... 37

    3.5. References ...................................................................................................................................... 38

    4. II Study Case: Effect of innovative cooking methods on pasta properties .............................................. 40

    4.1. Introduction ................................................................................................................................... 41

    4.2. Materials and methods .................................................................................................................. 42

    4.2.1. Pasta samples ........................................................................................................................... 42

  • 4

    4.2.2. Cooking procedures ................................................................................................................. 42

    4.2.2.1. Conventional .................................................................................................................... 42

    4.2.2.2. Microwave ....................................................................................................................... 42

    4.2.2.3. Passive ............................................................................................................................. 42

    4.2.3. Determination of pasta cooking properties .............................................................................. 42

    4.2.3.1. Water absorption .............................................................................................................. 42

    4.2.3.2. Optimum Cooking Time .................................................................................................. 42

    4.2.3.3. Cooking Loss ................................................................................................................... 42

    4.2.3.4. Thickness increase ........................................................................................................... 42

    4.2.4. Microstructure ......................................................................................................................... 42

    4.2.5. Texture analysis ....................................................................................................................... 43

    4.2.6. Sensory evaluation ................................................................................................................... 43

    4.2.7. Glycemic index ........................................................................................................................ 43

    4.2.8. Data analysis ............................................................................................................................ 43

    4.3. Results and Discussion .................................................................................................................. 44

    4.3.1. Water absorption...................................................................................................................... 44

    4.3.2. Physico-chemical parameters .................................................................................................. 45

    4.3.3. Microstructure ......................................................................................................................... 46

    4.3.4. Sensory evaluation ................................................................................................................... 47

    4.4. Conclusion ...................................................................................................................................... 51

    4.5. References ...................................................................................................................................... 52

    5. III Study Case: Effect of microwave drying operation and chickpea addition on pasta glycemic index. 54

    5.1. Introduction ................................................................................................................................... 55

    5.2. Materials and methods .................................................................................................................. 56

    5.2.1. Chemical composition of chickpea and durum wheat semolina .............................................. 56

    5.2.2. Samples preparation ................................................................................................................ 56

    5.2.3. Experimental design ................................................................................................................ 56

    5.2.4. Total starch .............................................................................................................................. 57

    5.2.5. Resistant starch and available starch ....................................................................................... 57

    5.2.6. Glycemic index ................................

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