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vol. 13, nr. 1 (2009)
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Physical properties and chemical composition of extruded pasta
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Aldona Sobota, Anna Skwira
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Engineering and Cereals Technology Department, University of Life Sciences in Lublin ul. Skromna 8a, 20-704 Lublin |
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vol. 13 (2009), nr. 1,
pp. 245-260
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abstract:
The aim of the study was to determine the physical properties and chemical composition of commercially available extruded pasta. Assays were carried out for the content of soluble components of dry mass (water solubility index – WAI) and the water absorption index (WAI). Also determined in the present work were the cooking quality of extruded pasta (minimal cooking time, coefficient of weight increase, cooking losses of dry mass) and content of fundamental chemical components – total protein, total ash and dietary fibre. The content of dietary fibre was tested with three different methods. The Wendee method was employed to determine the content of crude fibre, the detergent method – to determine the content of detergent fibre (NDF – neutral detergent fibre, ADF – acid detergent fibre, CEL– cellulose, ADL – acid detergent lignin) and the enzymatic method – that of dietary fibre (TDF – total dietary fibre, IDF – insoluble dietary fibre, SDF – solu-ble dietary fibre). The studied assortments of pasta were characterised by a low water solubility index within the range from 4.17% to 8.87%. The cooking losses ranged from 2.71% to 17.37%. The better part of tested products were characterised by content of protein from 10.5% to 11%. Only two assortments were characterised by higher protein content – 13.5-14%. These products were characterised by the lowest cooking losses. Total dietary fibre content recorded for tested pasta was low and amounted to 4-4.5% d.b. Application of three methods for dietary fibre determination re-vealed an enormous scatter of results.
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keywords:
pasta, physical properties, cooking properties, chemical composition, dietary fibre
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original in:
Polish
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