[Rivista ISI; Impact Factor (2009)=2,490; Riviste nella categoria=118; Posizione nella categoria=9; Quartile=Q1; Mediana=0,9] Short Abstract. The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently.

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

FALCONE, Pasquale Massimiliano;
2008-01-01

Abstract

[Rivista ISI; Impact Factor (2009)=2,490; Riviste nella categoria=118; Posizione nella categoria=9; Quartile=Q1; Mediana=0,9] Short Abstract. The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/39953
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 174
  • ???jsp.display-item.citation.isi??? 138
social impact