CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Physical, sensory and chemical evolution of cooked spaghetti
Autor/es:
MARTÍNEZ, C.A., RIBOTTA, P.D., LÉON, A.E., AÑÓN, M.C.
Revista:
JOURNAL OF TEXTURE STUDIES
Referencias:
Año: 2007 vol. 38 p. 666 - 683
ISSN:
0022-4901
Resumen:
The objectives of this research were to estimate the ability of chemicalanalysis, cooking properties, sensory evaluation and instrumental textureassays as descriptive quality parameters, and to evaluate the associationbetween sensory and instrumental measurements on commercial pastasamples. Five commercial samples, Com1 to Com5, were analyzed. Moisture,protein and ash contents were determined from raw materials, while cookingloss, water absorption and leached amylose were measured in cookedsamples. Color parameters (L*, a* and b*) were determined spectrophotometricallyand color scores were calculated from raw and cooked samples.Three instrumental texture assays by a texture analyzer (TA-xT2i) and sevensensory parameters were evaluated. Chemical analysis, cooking properties,sensory evaluation and texture measurement were found to be sensitive qualityparameters. From the analysis of the results, Com1 showed the best quality. Asignificant relationship between the sensory and instrumental measurementsaccording to Pearson correlation and the principal component analysis wasalso observed.