A multi‐scale characterisation of the durum wheat pasta cooking process

Summary A multi‐level investigation was carried out to characterise uncooked to overcooked pasta. Macroscopic, mesoscopic and molecular properties were measured and their changes were clearly related to the process of cooking: hardness and viscoelastic decreased, moisture content and gelatinisation...

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Bibliographic Details
Published in:International journal of food science & technology 2019-05, Vol.54 (5), p.1713-1719
Main Authors: Littardi, P., Diantom, A., Carini, E., Curti, E., Boukid, F., Vodovotz, Y., Vittadini, E.
Format: Article
Language:English
Subjects:
1H NMR mobility
Cooking
dynamic mechanical analysis
Mobility
Moisture content
Molecular properties
multivariate statistics
NMR
Nuclear magnetic resonance
Pasta
pasta quality
Principal components analysis
Protons
starch gelatinisation
Viscoelasticity
Water content
Wheat
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Summary:Summary A multi‐level investigation was carried out to characterise uncooked to overcooked pasta. Macroscopic, mesoscopic and molecular properties were measured and their changes were clearly related to the process of cooking: hardness and viscoelastic decreased, moisture content and gelatinisation degree increased and 1H molecular mobility changed. Principal component analysis (PCA) explained 82% (PC1: 47.7% and PC2: 34.3%), enabling the differentiation by cluster of different cooking phases: uncooked, undercooked (described by degree of gelatinisation and rigid protons’ populations [FID and T2]); medium‐cooked (described by higher mobility protons [T2E1, T2E2 and %PopE2]), cooked at suggested cooking time (described by viscoelastic properties) and over‐cooked pasta by molecular mobility parameters (T2D, T2E and %PopF). Nuclear magnetic resonance relaxometry was a valuable tool to describe the entire cooking process, whereas viscoelastic properties effectively characterised suggested cooking time. Pasta was investigated during cooking at different scales of investigation. The considered parameters allowed to discriminate different cooking phases, as a function of the changes occurring at different scales of investigation.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14057