| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185339 | Food Chemistry | 2014 | 6 Pages |
•RTE pasta was characterised during storage for the first time.•RTE underwent physico-chemical changes similar to those found in bread staling.•Proton rotational molecular mobility significantly changed during storage.
The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product.Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators (1H FID, 1H T2) during storage.Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability.
