Skip to main content

Advertisement

Log in

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

A standard fresh pasta formulation (STD, the control sample) was modified by introducing soy and carrot ingredients both in dry and in liquid forms (soy and carrot flour and soy milk and carrot juice) to obtain eight nutritionally enriched fresh pasta samples with different formulations. The effect of formulation on selected physicochemical properties and water status of fresh pasta were studied. Colour, texture (force at rupture and extensibility), and cooking loss were found significantly affected by the formulation. Soy and carrot decreased the force at rupture and extensibility of fresh pasta and increased the solids loss during cooking. Improper gluten network development due to either a steric hindrance of soy and carrot solids or improper water availability for gluten hydration due to different water–solid interaction developed were hypothesized. Soy and carrot ingredients significantly altered the water dynamics in the pasta matrix at different space-time levels (macroscopic, moisture content and water activity; macromolecular, frozen water content; molecular, proton nuclear magnetic resonance relaxometry) of fresh pasta in a manner dependent upon the physical state of the added ingredient. Soy flour increased both the frozen water content and the overall proton mobility (1H FID, 1H T 1 and T 2) of fresh pasta while these parameters did not markedly differed from STD when soy milk was used. The presence of both carrot flour and carrot juice decreased significantly the frozen water content of fresh pasta but, at a molecular level, carrot flour altered the proton molecular mobility, while carrot juice did not.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Ames, N. P., Clarke, J. M., Marchylo, B., Dextel, J. E., & Woods, S. M. (1999). Effect of environment and genotype on durum wheat gluten strength and pasta viscoelasticity. Cereal Chemistry, 76(4), 582–586.

    Article  CAS  Google Scholar 

  • Approved methods of the AACC, No. 66-50 “Semolina, pasta, and noodle quality”. Approved 1-11-1989, Revised 3-11-1999. St Paul, MN: The Association.

  • Autran, J. C., Laignelet, B., & Morel, M.-H. (1987). Characterization and quantification of low molecular weight glutenins in durum wheats. Biochimie, 69(6–7), 699–711.

    Article  CAS  Google Scholar 

  • Baik, M. Y., & Chinachoti, P. (2001). Effects of glycerol and moisture gradient on thermomechanical properties of white bread. Journal of Agriculture and Food Chemistry, 49(8), 4031–4038.

    Article  CAS  Google Scholar 

  • Bejosano, F. P., Joseph, S., Lopez, R. M., Kelekci, N. N., & Waniska, R. D. (2005). Rheological and sensory evaluation of wheat flour tortillas during storage. Cereal Chemistry, 82(3), 256–263.

    Article  CAS  Google Scholar 

  • Bertram, H. C., Purslow, P. P., & Andersen, H. J. (2002). Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study. Journal of Agriculture and Food Chemistry, 50(4), 824–829.

    Article  CAS  Google Scholar 

  • Borgia, G. C., Brown, R. J. S., & Fantazzini, P. (1998). Uniform-penalty inversion of multiexponential decay data. Journal of Magnetic Resonance, 132(1), 65–77.

    Article  CAS  Google Scholar 

  • Borgia, G. C., Brown, R. J. S., & Fantazzini, P. (2000). Uniform-penalty inversion of multiexponential decay data II. Data spacing, T2 data, systematic data errors, and diagnostic. Journal of Magnetic Resonance, 147, 273–285.

    Article  CAS  Google Scholar 

  • Brennan, C. S. (2008). High-fibre pasta products. In B. R. Hamaker (Ed.), Technology of functional products (pp. 428–442). Florida: CRC.

    Chapter  Google Scholar 

  • Brynin, R. (2002). Soy and its isoflavones: a review of their effects on bone density. Alternative medicine review, 7(4), 317–327.

    Google Scholar 

  • Bub, A., Watzl, B., Abrahamse, L., Delincée, H., Adam, S., Wever, J., et al. (2000). Moderate intervention with carotenoid-rich vegetable products reduces lipid peroxidation in men1. The Journal of Nutrition, 130(9), 2200–2206.

    CAS  Google Scholar 

  • Carini, E., Vittadini, E., Curti, E., Antoniazzi, F., & Viazzani, P. (2009a). Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta. Food Chemistry, 122(2), 462–469.

    Article  Google Scholar 

  • Carini, E., Vittadini, E., Curti, E., & Antoniazzi, F. (2009b). Effects of different shaping modes on physico-chemical properties and water status of fresh pasta. Journal of Food Engineering, 93(4), 400–406.

    Article  Google Scholar 

  • Chinachoti, P. (1993). Water mobility and its relation to functionality of sucrose-containing food system. Food Technology, 47(1), 134–140.

    CAS  Google Scholar 

  • CIE (Commission Internationale de l’eclairage) (1978). Recommendations on uniform colourspaces-colour equations, psychometric colour terms. Supplement No. 2 to CIE Publ. N. 15 (E-1.3.L) 1971/9TC-1-3, CIE, Paris.

  • Colquhoun, I. J., & Goodfellow, B. J. (1994). Nuclear magnetic resonance spectroscopy. In R. H. Wilson (Ed.), Spectroscopic techniques for food analysis (pp. 87–145). New York: VCH.

    Google Scholar 

  • D’Egidio, M. G., Mariani, B. M., Nardi, S., Novaro, P., & Cubadda, R. (1990). Chemical and technological variables and their relationships: a predictive model for pasta cooking quality. Cereal Chemistry, 67(3), 275–281.

    Google Scholar 

  • Doona, C. J., & Baik, M. Y. (2007). Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy. Journal of Cereal Science, 45(3), 257–262.

    Article  CAS  Google Scholar 

  • Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H., & Tananaki, C. (2002). Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry, 77(2), 219–227.

    Article  CAS  Google Scholar 

  • DPR (Decreto del Presidente della Repubblica) 9 Febbraio 2001, n.187. Regolamento per la revisione della normativa sulla produzione e commercializzazione di sfarinati e paste alimentari, a norma dell’articolo 50 della legge 22 febbraio 1994, n. 146.

  • Edwards, N. M., Biliaderis, C. G., & Dexter, J. E. (1995). Textural characteristics of whole wheat pasta containing non-starch polysaccharides. Journal of Food Science, 60(6), 1321–1324.

    Article  CAS  Google Scholar 

  • Engelsen, S. B., Jensen, M. K., Pedersen, H. T., Norgaard, L., & Munck, L. (2001). NMR-baking and multivariate prediction of instrumental texture parameters in bread. Journal of Cereal Science, 33(1), 59–67.

    Article  CAS  Google Scholar 

  • Halle, B., & Wennerström, H. (1981). Interpretation of magnetic resonance data from water nuclei in heterogeneous systems. Journal Of Chemical Physics, 75(4), 1928–1943.

    Article  CAS  Google Scholar 

  • Hasler, C. M. (1998). Functional foods: their role in disease prevention and health promotion. Food Technology, 52(11), 63–70.

    Google Scholar 

  • Hoie, L. H., Guldstrand, M., Sjoholm, A., Graubaum, H. J., Gruenwald, J., Zunft, H. J. F., et al. (2007). Cholesterol-lowering effects of a new isolated soy protein with high levels of nondenaturated protein in hypercholesterolemic patients. Advances in Therapy, 24(2), 439–447.

    Article  CAS  Google Scholar 

  • Kim, Y. R., & Cornillon, P. (2001). Effects of temperature and mixing time on molecular mobility in wheat dough. Lebensmittel-Wissenschaft und-Technologie (LWT), 34(7), 417–423.

    Article  CAS  Google Scholar 

  • Knorr, D., & Betschart, A. A. (1978). The relative effect of an inert substance and protein concentrates upon loaf volume of breads. Lebensmittel-Wissenschaft Technologie, 11, 198–201.

    Google Scholar 

  • Kumar, A. J., Singh, R. R. B., Patel, A. A., & Patil, G. R. (2006). Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying. Lebensmittel-Wissenschaft und-Technologie (LWT), 39(7), 827–833.

    Article  CAS  Google Scholar 

  • Mariette, F., & Lucas, T. (2005). NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams. Journal of Agriculture and Food Chemistry, 53(5), 1317–1327.

    Article  CAS  Google Scholar 

  • Mariotti, F., Mahe, S., Benamouzig, R., Luengo, C., Daré, S., Gaudichon, C., et al. (1999). Nutritional value of [15N]-soy protein isolate assessed from ileal digestibility and postprandial protein utilization in humans1. The Journal of Nutrition, 129(11), 1992–1997.

    CAS  Google Scholar 

  • Matsuo, R. R., Dextel, J. E., Kosmolak, F. G., & Leisle, D. (1982). Statistical evaluation of tests for assessing spaghetti-making quality of durum wheat. Cereal Chemistry, 59(3), 222–228.

    Google Scholar 

  • Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2010). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology. in press, doi:10.1007/s11947-009-0226.

  • Rahman, M. S., Senadeera, W., Al-Alawi, A., Truong, T., Bhandari, B., & Al-Saidi, G. (2010). Thermal transition properties of spaghetti measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). Food Bioprocess Technology. in press, doi:10.1007/s11947-009-0258-z.

  • Riccardi, G., Capaldo, B., & Vaccaro, O. (2005). Functional foods in the management of obesity and type 2 diabetes. Current Opinion in Clinical Nutrition & Metabolic Care, 8(6), 630–635.

    Article  CAS  Google Scholar 

  • Ross, Y. H. (1995). Phase transitions in foods. California: Academic.

    Google Scholar 

  • Ruan, R. R., & Chen, P. L. (2001). Nuclear Magnetic Resonance Techniques. In P. Chinachoti & Y. Vodovotz (Eds.), Bread staling (pp. 113–127). Florida: CRC.

    Google Scholar 

  • Scazzina, F., Del Rio, D., Serventi, L., Carini, E., & Vittadini, E. (2008). Development of nutritionally enhanced tortillas. Food Biophysics, 3, 235–240.

    Article  Google Scholar 

  • Schmidt, S. J., & Lai, H. M. (1991). Use of NMR and MRI to study water relations in foods. In S. Levine & L. Slade (Eds.), Water relationships in food (advances in experimental medicine and biology), 302 (pp. 405–452). New York: Plenum.

    Google Scholar 

  • Sereno, N. M., Hill, S. E., Mitchell, J. R., Scharf, U., & Farhat, I. A. (2007). Probing water migration and mobility during the aging of bread. In I. A. Farhat, P. S. Belton, & G. A. Webb (Eds.), Magnetic resonance in food science: from molecules to man (pp. 89–95). UK: RSC.

    Google Scholar 

  • Serventi, L., Carini, E., Curti, E., & Vittadini, E. (2009). Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas. Journal of the Science and Food Agriculture, 89, 73–79.

    Article  CAS  Google Scholar 

  • Shogren, R. L., Hareland, G. A., & Wu, Y. V. (2006). Sensory evaluation and composition of spaghetti fortified with soy flour. Journal of Food Science, 71(6), 428–432.

    Article  Google Scholar 

  • Traynham, T. L., Myers, D. J., Carriquiry, A. L., & Johnson, L. A. (2007). Evaluation of water-holding capacity for wheat-soy flour blends. Journal of American Oil Chemistry Society, 84(20), 151–155.

    Article  CAS  Google Scholar 

  • Tudorica, C. M., Kuri, V., & Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50(2), 347–356.

    Article  CAS  Google Scholar 

  • Valachovicova, T., Slivova, V., & Sliva, D. (2004). Cellular and physiological effects of soy flavonoids. Mini Reviews in Medicinal Chemistry, 4(8), 881–887.

    CAS  Google Scholar 

  • Vittadini, E., & Vodovotz, Y. (2003). Changes in the physicochemical properties of wheat- and soy-containing breads during storage as studied by thermal analysis. Journal of Food Science, 68(6), 2022–2027.

    Article  CAS  Google Scholar 

  • Vittadini, E., Clubbs, E. A., Shelhammer, T. H., & Vodovotz, Y. (2004). Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas. Journal of Cereal Science, 39(1), 109–117.

    Article  CAS  Google Scholar 

  • Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79, 221–226.

    Article  CAS  Google Scholar 

  • Wang, X., Choi, S. G., & Kerr, W. L. (2004). Water dynamics in white bread and starch gels as affected by water and gluten content. Lebensmittel-Wissenschaft und-Technologie (LWT), 37(3), 377–384.

    Article  Google Scholar 

  • Wilson, T. A., Orthoefer, F., & Nicolosi, R. J. (2007). Soy protein concentrate lowers serum high-density lipoprotein cholesterol concentrations compared with casein in ovariectomized rats fed a low-fat, cholesterol-free diet. Nutrition Research, 27, 417–422.

    Article  CAS  Google Scholar 

  • Zardetto, S., & Dalla Rosa, M. (2006). Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis. Journal of Food Engineering, 74(3), 402–409.

    Article  CAS  Google Scholar 

Download references

Acknowledgement

The authors would like to thank Sandro Salardi for his precious help in optimising pasta formulations and for carrying out part of the experiments.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Elena Vittadini.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Carini, E., Curti, E., Spotti, E. et al. Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta. Food Bioprocess Technol 5, 1642–1652 (2012). https://doi.org/10.1007/s11947-010-0476-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-010-0476-4

Keywords

Navigation