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vol. 12, nr. 1 (2008)
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Influence of ascorbic acid addition on texture of extruded precooked pasta
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Agnieszka Wójtowicz
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Department of Food Process Engineering, University of Life Sciences ul. Doświadczalna 44, 20-236 Lublin |
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vol. 12 (2008), nr. 1,
pp. 245-254
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abstract:
The results of chosen texture characteristics of precooked pasta products made from common wheat flour type 500 with various levels of addition of ascorbic acid are presented in the paper. Tests were performed on pasta processed on modified TS-45 extrusion-cooker at different screw rotation speeds (rpm) during extrusion. Hardness was defined as cutting force of dry and hydrated in hot water, and firmness as cutting work of hydrated pasta products. The influence of both ascorbic acid addition and the extrusion-cooking rpm on pasta hardness and firmness was observed. Hardness of dry pasta ranged from 16 to 32 N, but no explicit influence of rpm on pasta hardness was observed. Addition 0.02%, 0.08% and 0.1% of ascorbic acid to pasta recipe caused higher hardness of dry and hydrated products. Hardness and firmness decreased with extensional hot water hydration time. The firmest texture was noted for pasta with 0.08-0.1% addition of ascorbic acid processed at 100 and 120 rpm.
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keywords:
extrusion-cooking, precooked pasta, wheat flour, ascorbic acid, texture, hardness
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original in:
Polish
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