کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226438 464540 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis
چکیده انگلیسی

The objective of this study was to evaluate the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies: extrusion and lamination.The results of the study demonstrate that products have different characteristics in terms of colour and level of gelatinization, while they do not show significant differences with regard to the amount of absorbed water during the cooking stage. It was evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy.FT-NIR analysis results suggest the presence of a different matrix–water association, a diverse level of starch gelatinization and a distinct starch–gluten interaction in the two kinds of pasteurised samples.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 74, Issue 3, June 2006, Pages 402–409
نویسندگان
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