Fac-simile Scheda Linee di Ricerca - Federalimentare

2. Chillo S., Laverse J., Falcone P. M., Protopapa A., Del Nobile M.A. 2008. Influence of theaddition of buckwheat flour and durum wheat bran on the spaghetti quality. Journal of CerealScience. 47, 144-152.The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition ofbuckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared withthat of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakagesusceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time(OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggestthat the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colourchanges with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina,while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of theCTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently.3. Chillo S., Laverse J., Falcone P.M., Del Nobile M.A. 2008. Quality of spaghetti in base amaranthuswholemeal flour added with quinoa, broad bean and chickpea. Journal of FoodEngineering. 84, 101-107.The quality of three gluten free spaghetti typologies, made from amaranthus flour plus the addition of quinoa(CQA), broad bean (CBA) or chick pea (CCA), was investigated. The quality of the produced spaghetti wascompared to that of spaghetti made of durum semolina (CTRL). Tests were run on the samples to determinebreakage susceptibility of dry spaghetti, the cooking resistance, instrumental stickiness in cooking and overcooking,cooking loss and some sensorial attributes at the optimal cooking time. The spaghetti obtained from amaranthusflour when compared to the CTRL, had equal or lower dry breakage susceptibility and cooking resistance,higher cooking loss and visibly lower instrumental stickiness. However, these spaghetti did not demonstrate relevantsensorial differences.4. Chillo S., Laverse J., Falcone P.M., Del Nobile M.A. 2007. Effect of carboxymethylcelluloseand pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of FoodEngineering. 83(4), 492-500.Six gluten-free spaghetti typologies in base of amaranthus flour were produced, using two types of glutensubstitutes, carboxymethylcellulose sodium salt (CMC) at three different percentages, 0.1%(LCMC),0.2%(MCMC), 0.3%(HCMC) and pregelatinized corn starch (PCS) at three different percentages, 5%(LPCS),7%(MPCS), 9%(HPCS). The amaranthus spaghetti were compared with a control spaghetti sample of durumsemolina (CTRL). We ran some tests on the samples to determine breakage susceptibility by water sorption kinetics,cook in gloss, the cooking resistance by fitting the values of elastic modulus, instrumental stickiness andsensory analysis. The spaghetti obtained from amaranthus flour containing CMC and PCS showed breakage susceptibilityhigher than that of the CTRL, while they showed a cooking resistance equal or lower with respect tothe CTRL. The spaghetti with CMC had a lower stickiness, equal values of cooking loss and similar values ofsensory attributes with respect to that of the CTRL. For the spaghetti containing PCS, the cooking loss valueswere higher and the sensorial attributes were lower with respect to that of the CTRL and of the spaghetti containingCMC. Moreover, the stickiness value for the spaghetti samples with PCS increased as the pregelatinizedcorn-starch concentration increased. From the result it emerged that spaghetti samples containing CMC presentedbetter performances especially in cooking with respect to the spaghetti samples with PCS.5. Baiano A., Conte A., Del Nobile M.A. 2006. Influence of Drying Temperature on the SpaghettiCooking Quality. Journal of Food Engineering. 76, 341-347.The influence of protein content and drying temperature on the cooking quality of durum wheat spaghetti wereaddressed. Nine samples of spaghetti were obtained from three wheat flours differing in protein content and thedrying was carried out at three different temperatures (low, medium, and high). The pasta was submitted to sensorialanalysis – in order to evaluate adhesiveness, bulkiness and firmness – and to physical, chemical and instrumentalanalyses in order to objectify these parameters. Mathematical equations were used to determine thesignificance of the differences among the spaghetti samples. The spaghetti with the highest protein content anddried at high temperature showed the highest firmness and the lowest stickiness.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it126