NDLI: Studying physiochemical changes in a new pasta product containing beef heart by vibrational spectroscopy

Content Provider	Springer Nature Link
Author	Dhanasettakorn, Khwankaew Grün, Ingolf U. Lin, Mengshi Ellersieck, Mark
Copyright Year	2009
Abstract	A new pasta product was developed by partially replacing durum wheat flour with beef heart to enhance its nutritional value. Physiochemical changes of the pasta were investigated by vibrational spectroscopy, namely Fourier transform infrared (FT-IR) and Raman spectroscopy. Relationships between pasta texture and the intensity of vibrational spectra were established. Lipid-protein complex formation, β-sheet arrangement, degree of polysaccharide polymerization, and cysteine thiol group were related to hardness and chewiness of pasta. The lipid portion and β-sheet structure were two significant parameters for explaining pasta adhesiveness, while pasta firmness might be related to β-sheet alignment and the polysaccharide network. Pasta cohesiveness might involve the α-helical structures and hydrogen bonding formation in the gluten network. However, no variable met the p < 0.1 significance level for inclusion into the model to explain pasta springiness. These results reveal that FT-IR and Raman spectroscopy could be employed to evaluate the physical chemistry of pasta and showed a potential use for quality assessment in pasta products.
Starting Page	122
Ending Page	129
Page Count	8
File Format	PDF
ISSN	19327587
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	3
Issue Number	2
e-ISSN	19329954
Language	English
Publisher	Springer-Verlag
Publisher Date	2009-04-16
Publisher Place	New York
Access Restriction	Subscribed
Subject Keyword	Pasta Physical chemistry Beef heart Texture FT-IR Raman Engineering Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Chemical Engineering

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