Benders'dictionary of nutrition and food technology

358with egg and milk. Spinach, tomato or squid ink may be addedto the dough to give a green, red or black colour. The dough ispartly dried in hot air, then more slowly. Sold both completelydry, when it can be stored for a long period, and ‘fresh’, i.e. lessdried and keeping for only a week or so.Made in numerous shapes: spaghetti is a solid rod about 2 mmin diameter; vermicelli is about one-third this thickness, ravioli(envelopes stuffed with meat or cheese), fettucine and linguini(ribbons), and a range of twists, spirals and other shapes. Macaroniis tubular shaped, about 5 mm in diameter; at 10 mm it isknown as zitoni, and at 15 mm fovantini or maccaroncelli. Cannelloniare tubes 1.5–2 cm wide and 10 cm long, stuffed withmeat; penne are nib-shaped. Lasagna is sheets of pasta. Farfalsare ground, granulated or shredded.Composition/100 g: water 10.3 g, 1553 kJ (371 kcal), protein12.8 g, fat 1.6 g (of which 20% saturated, 20% mono-unsaturated,60% polyunsaturated), carbohydrate 74.7 g, fibre 2.4 g, ash 0.7 g,Ca 18 mg, Fe 1.3 mg, Mg 48 mg, P 150 mg, K 162 mg, Na 7 mg, Zn1.2mg, Cu 0.3mg, Mn 0.7mg, Se 62.2µg, B 1 0.09 mg, B 2 0.06 mg,niacin 1.7 mg, B 6 0.11 mg, folate 18 µg, pantothenate 0.4 mg.pasteurisation A means of prolonging the storage time of foodsfor a limited time, by killing the vegetative forms of many pathogenicorganisms. These can be killed by mild heat treatment,whereas destruction of all bacteria and spores (sterilisation)requires higher temperatures for longer periods, often spoilingthe product in the process.In flash pasteurisation, the product is held at a higher temperaturethan for normal pasteurisation, but for a shorter time,so that there is less development of a cooked flavour.Pasteurisation of milk destroys all pathogens, and althoughpasteurised milk will sour within a day or two, this is not a sourceof disease. It is achieved either by heating to 63–66 °C for 30 min(holder method), followed by immediate cooling, or (the hightemperatureshort-time process) heating to 71 °C for 15 s. Theefficacy of pasteurisation is checked by either the methyleneblue dye-reduction test or the phosphatase test.pasteuriser Equipment used to pasteurise liquids such as milkand fruit juices. The material is passed continuously over heatedplates, or through pipes, where it is heated to the required temperature,maintained at that temperature for the required time,then immediately cooled.pastillage Paste used on cakes, made from icing sugar, with gumtragacanth or gelatine and cornflour.pastourma Greek and Turkish; black-rinded smoked bacon,highly flavoured with garlic.