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vol. 16, nr. 1 (2010)

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Influence of cooking time on spaghetti pasta physical properties
Dariusz Dziki, Renata Różyło, Beata Biernacka
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Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin

vol. 16 (2010), nr. 1, pp. 35-48
abstract: The aim of the present work was to evaluate the influence of pasta cooking time on spaghetti physical properties. Four types of commercial spaghetti samples were used for the investigations. The diameter and minimal cooking time of spaghetti were similar. The sensory analysis, weight increase index, cooking losses and pasta mechanical properties were determined. For the evaluation of the mechanical properties of pasta the universal testing machine ZWICK Z020/TN2S was used. On the basis of the curves obtained, the maximum shear force and shear work were determined. Overcooking has a negative influence on the sensory evaluation of samples, especially for pasta from common wheat flour. The quality and overcooking resistance of all spaghetti samples made from semolina were similar and higher than those of the common wheat flour product. As the cooking time increased, the values of weight increase index for spaghetti produced from semolina were observed to increase (form 2.9 to 3.5). The reverse relationship was observed for pasta made from common wheat flour (decrease from 3.0 to 2.0). The lowest values of shear force were obtained for common wheat pasta (average from 1.2 to 2.0 N in relation to cooking time). The durum wheat samples were characterised by about two times higher values of shear force. In the case of durum wheat pasta overcooking caused a non-linear decrease of shear work (average form 3.56 to 2.15 mJ), whereas for common wheat pasta the decrease was linear (average from 1.37 to 0.81 mJ).
keywords: pasta, spaghetti, cooking, physical properties, quality
original in: Polish