NDLI: Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices

Content Provider	Springer Nature Link
Author	Cavazza, A. Corradini, C. Rinaldi, M. Salvadeo, P. Borromei, C. Massini, R.
Copyright Year	2012
Abstract	The drying process of pasta plays a crucial role in assuring its final quality, since the operational conditions of this process may imply thermal and mechanical damage that also affect final product yield. In this work, independent analyses on furosine, carbohydrates, and color indices (red, yellow, and lightness) have been conducted on pasta samples produced by an Italian pasta factory in order to correlate the examined parameters with pasta drying process. The investigation has been focused on pasta samples having different shapes in order to evaluate how the considered parameters are affected by the specific thermal process scheduled for each pasta format. The same analyses were also performed on semolina used for each pasta sample production, with the aim of verifying whether furosine amount, color indices, and maltulose change in relationship with Maillard reaction (MR) occurring during the drying process. Maltulose presence has been evaluated in semolina for the first time. In addition, the study has been extended to commercial pasta samples of different qualities; a Principal Component Analysis (PCA) has also been conducted to combine together all observed data with the aim of proposing an overall quality index. Finally, a statistical model based on chemical and color parameters as independent variables was successfully developed (R $^{2}$ = 0.990) by means of a multiple linear regression (MLR) analysis to predict commercial pasta cook values and drying cycles as consequences.
Starting Page	2721
Ending Page	2731
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	10
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2012-07-01
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Pasta Maillard reaction Color indices Furosine Maltulose Thermal treatment Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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