Instrumental and sensory evaluation of cooked pasta during frozen storage

DANIELA OLIVERA; VIVIANA SALVADORI

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2011 vol. 46 p. 1445 - 1454

0950-5423

Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present paper was to study the influence of frozen storage on the quality of cooked organic tagliatelle. Instrumental measurements of different quality parameters (moisture content, colour, textural and rheological characteristics of frozen cooked pasta) were performed during twelve months of storage. The sensory properties of pasta were also evaluated by means of an acceptability study. In general, both instrumental and sensory analysis found that frozen storage affects negatively the acceptability of cooked pasta. The advantages obtained through fast freezing procedures are not maintained along storage, being hardness (instrumental) and consistency (sensory) the most relevant quality indices. Finally, the shelf life of the product was calculated as 3.6 and 3.8 months in the cryogenic device and air-blast tunnel, respectively, based on simple kinetic models.