Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

被引：15

作者：

Diantom, Agoura ^{[1
]}

Carini, Eleonora ^{[1
]}

Curti, Elena ^{[1
,2
]}

Cassotta, Fabrizio ^{[3
]}

D'Alessandro, Alessandro ^{[3
]}

Vittadini, Elena ^{[1
]}

机构：

[1] Univ Parma, Dept Food Sci, I-43124 Parma, Italy

[2] Univ Parma, SITEIA PARMA Interdept Ctr, I-43124 Parma, Italy

[3] Barilla G&R Flli SpA, Res Dept, I-43123 Parma, Italy

来源：

FOOD CHEMISTRY | 2016年 / 195卷

关键词：

Shelf-stable pasta; Gluten; Physico-chemical properties; H-1 NMR mobility; BREAD; DYNAMICS; QUALITY;

D O I：

10.1016/j.foodchem.2015.04.026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A multi-analytical and multi-dimensional approach was used to investigate the effect of moisture and gluten on physico-chemical properties of shelf-stable ready to eat (RTE) pasta. Moisture and frozen water contents were not affected by formulation nor storage time. Hardness and retrograded amylopectin significantly increased during storage in all samples, more markedly in pasta with the lowest moisture content. Higher amounts of water and gluten reduced pasta hardening and contributed to control RTE pasta quality. H-1 FID became steeper in all samples during storage, but no effect of high moisture and gluten levels was observed on the mobility of these protons. Three proton T-2 populations were observed (population C, population D and population E). Population C and D were not resolved during all storage. H-1 T-2 relaxation time of the most abundant population (population E) shifted to shorter times and the amount of protons increased during storage, more importantly in the samples with lower moisture and gluten content. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：91 / 96

页数：6

共 18 条

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