Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Baiano A., Fares C., Peri G., Romaniello R., Taurino A.M., Siciliano P., Gambacorta G.,Lamacchia C., Pati S., La Notte E. 2008. Use of a toasted durum whole meal in the productionof a traditional Italian pasta: chemical, mechanical, sensory and image analyses. InternationalJournal of Food Science & Technology, 43, 1610-1618.The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with remilledsemolina and other ingredients was obtained by means of physico-chemical, rheological, mechanical, sensoryand image analyses. The toasted meal showed higher ash, fibre and protein contents than re-milled semolina. Thereplacement of percentages of re-milled semolina with the toasted meal and soft flour increased tenacity and decreasedextensibility and strength, making the dough less suitable for pasta-making. The P⁄L values were indicesof high starch damage. The replacement of part of re-milled semolina and water with toasted whole wheat meal,soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking butmade the other cooking parameters worse. The image analysis provided evidence of the changes induced by theuse of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch.2. Baiano A., Siciliano P., Taurino A.M., Presicce D.S., Gambacorta G., Lamacchia C., Pati S.,La Notte E. 2007.Electronic nose and GC-MS as powerful tools to investigate the volatilecomponent of an Italian traditional pasta made from toasted durum wheat. Cereal FoodsWorld, May-June, 138-143.The present work investigated the possibility of combining headspace sampling–solid phase microextraction withgas chromatography–mass spectroscopy (GC-MS) analysis and an array of semiconductor gas sensors to studythe volatile fraction of traditional Italian cereal foods. In particular, it studied a pasta recognized as typical by theItalian laws and made with a semolina obtained from a toasted durum wheat. The GC-MS analysis allowed theidentification of several volatile compounds, almost always in small concentrations, in raw materials and in freshand dried pasta. The data deriving from the application of the GC-MS and electronic nose analyses weresubmitted to principal component analysis to evaluate the suitability of these techniques for emphasizingdifferences due to composition and/or processing. These preliminary results showed that both the analyticaltechniques allowed good discrimination among the meals but not among the pasta samples.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.it145