INVESTIGADORES
OLIVERA Daniela Flavia
artículos
Título:
Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
Autor/es:
DANIELA OLIVERA, VIVIANA SALVADORI
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
Elsevier
Referencias:
Año: 2009 vol. 90 p. 271 - 276
ISSN:
0260-8774
Resumen:
The ready-meals market has grown significantly in developed countries over the past decade. In
particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is
an excellent choice of processed organic food.
Of the available preservation technologies, freezing has been recognized as an excellent method of
preserving the quality characteristics of foods. The aim of this work was to study the influence of two
freezing conditions (air blast and cryogenic) on the quality of
cooked organic pasta, in particular organic tagliatelle. Textural characteristics (Textural Profile Analysis) and
rheological measurements (relaxation and dynamic oscillatory tests) were performed in fresh cooked and
frozen cooked pasta. The experimental results confirm that freezing produces structural damage in both
frozen cooked organic pasta, the elasticity, the firmness and the water holding capacity being the more
affected parameters. Textural analysis demonstrated that freezing rate was directly correlated to their
derived parameters. A sensory analysis confirmed that instrumental results are detected by consumers.