Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Alamprese C., Casiraghi E., Rossi M., 2009. Modeling of fresh egg pasta characteristics foregg content and albumen to yolk ratio. J. Food Eng. doi:10.1016/j.jfoodeng.2009.01.025The high compositional variability of commercial fresh egg pasta radically affects its mechanical and cookingproperties. The aim of the work was to model the effects of total egg content (E) and albumen to yolk ratio (A/Y)on fresh egg pasta compositional and structural characteristics, by the application of a Central Composite Designusing response surface methodology. The analysis of effects showed that E directly affected the protein content,fat content, and break load of cooked pasta, whereas A/Y inversely affected fat content and directly affected theYoung modulus for cooked pasta, and the break load of both raw and cooked pasta. Response surfaces generallyshowed a greater influence of A/Y as compared with E. In particular, the higher the albumen content of thedough, the more ovalbumin there is in the dough, resulting in a corresponding increase in resistance to tensilestress in the finished product. On the contrary, yolk, due to its lipid content, weakens the protein network, favoringstarch granule swelling and weight increase in pasta during cooking.2. Alamprese C., Casiraghi E., Rossi M. 2008. Structural and cooking properties of fresh eggpasta as a function of pasteurization treatment intensity. J. Food Eng., 89:1-7.Packaged fresh egg pasta usually undergoes a double pasteurization thermal treatment, the first on loose pastaand the second on the packaged product. The aim of this work was to evaluate the mechanical and rheologicalproperties, cooking behavior, and protein structure organization of fresh egg pasta as a function of the thermaltreatment intensity expressed by C 0 . Eighteen samples of fresh egg pasta were produced in an industrial plant assheets for “lasagna” and subjected to different thermal treatments. For each pasteurization treatment, the C 0 valuewas calculated using an experimentally evaluated z value, which referred to the formation of Maillard reactionproducts in fresh egg pasta. The increase in C 0 value improved mechanical and rheological properties, plusthe cooking behavior of pasta, suggesting a proportional strengthening of the protein network. In fact, the evaluationof protein solubilities highlighted the increase in covalently linked protein aggregates with the increase inthermal treatment severity. Thus, at given formulation and packaging conditions, the more severe pasteurizationtreatments, aiming to extend shelf-life, also exert a structuring effect on fresh egg pasta.3. Alamprese C., Casiraghi E., Pagani M.A. 2007. Development of gluten-free fresh egg pastaanalogues containing buckwheat. Eur. Food Res. Technol., 225(2):205-213.To improve the use of common buckwheat (Fagopyrum esculentum), characterized by interesting nutritionalproperties, it could be used in pasta formulations. In particular, as buckwheat is devoid of the gluten-formingproteins, it might be an ingredient for celiac patient food. The aim of this study was to develop both fresh eggpastas integrated with buckwheat and fresh egg pasta analogues classifiable as gluten-free, based on buckwheatand rice flours. Matter loss in the cooking water and weight increase during cooking of buckwheat pasta werehigher than those of a reference sample made of common wheat flour. As buckwheat integration increased, samplebreak strain was significantly lower, as a result of the progressive reduction in gluten content. In the productionof gluten-free pasta analogues, wheat flour was substituted with rice flour, precooked rice flour or pregelatinizedrice starch. Since samples containing precooked rice flour gave the best results, in terms of workability,break strain and weight increase during cooking, they were also produced on an industrial scale. Industrial gluten-freefresh egg pasta analogues were tougher and less deformable in comparison with the laboratory-producedsamples. These results were determined by the presence of the double thermal pasteurisation treatment, which allowsto obtain a better structure of the product, showing also a lower matter loss during cooking.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.it179