Pasta industry has introduced in the market new pasta formulations to respond to consumers' nutritional/health needs. The resulting macromolecular, mesoscopic, and microscopic changes induced in pasta need to be evaluated. In this work, a multi-scale screening of physico-chemical properties was performed on commercial pasta formulations (wheat semolina, whole wheat semolina, veggie, gluten free). Pasta samples showed significantly (p ≤ 0.05) different properties: wheat semolina and whole flour samples had a more pronounced viscoelastic behaviour (Dynamic Mechanical Analysis), higher hardness (Texture Analysis) and higher mobility of the more rigid protons (1H Nuclear Magnetic Resonance); veggie pasta had the highest frozen water content and higher 1H T2 molecular mobility; gluten free pasta showed a larger rigid population (Population C). This study indicated the ability of a multi-scale approach in discriminating pastas' formulation. Besides physico-chemical properties, 1H NMR was particularly able to properly discriminate pastas’ formulations.

A multi-scale approach for pasta quality features assessment / Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena. - In: FOOD STRUCTURE. - ISSN 2213-3291. - 101:(2019), pp. 285-292. [10.1016/j.lwt.2018.11.004]

A multi-scale approach for pasta quality features assessment

Diantom, Agoura;Curti, Elena;Carini, Eleonora;Boukid, Fatma;Mattarozzi, Monica;Careri, Maria;Vittadini, Elena
2019-01-01

Abstract

Pasta industry has introduced in the market new pasta formulations to respond to consumers' nutritional/health needs. The resulting macromolecular, mesoscopic, and microscopic changes induced in pasta need to be evaluated. In this work, a multi-scale screening of physico-chemical properties was performed on commercial pasta formulations (wheat semolina, whole wheat semolina, veggie, gluten free). Pasta samples showed significantly (p ≤ 0.05) different properties: wheat semolina and whole flour samples had a more pronounced viscoelastic behaviour (Dynamic Mechanical Analysis), higher hardness (Texture Analysis) and higher mobility of the more rigid protons (1H Nuclear Magnetic Resonance); veggie pasta had the highest frozen water content and higher 1H T2 molecular mobility; gluten free pasta showed a larger rigid population (Population C). This study indicated the ability of a multi-scale approach in discriminating pastas' formulation. Besides physico-chemical properties, 1H NMR was particularly able to properly discriminate pastas’ formulations.
2019
A multi-scale approach for pasta quality features assessment / Diantom, Agoura; Curti, Elena; Carini, Eleonora; Boukid, Fatma; Mattarozzi, Monica; Vodovotz, Yael; Careri, Maria; Vittadini, Elena. - In: FOOD STRUCTURE. - ISSN 2213-3291. - 101:(2019), pp. 285-292. [10.1016/j.lwt.2018.11.004]
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/11381/2855926
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 14
  • ???jsp.display-item.citation.isi??? 16
social impact