Fac-simile Scheda Linee di Ricerca - Federalimentare

4. Alamprese C., Casiraghi E., Primavesi L., Rossi M., Hidalgo A. 2005. Functional andrheological characteristics of fresh egg pasta. Ital. J. Food Sci., 17:5-17.The composition, colour, cooking behaviour and rheological properties of different samples of industrial packagedand retail-manufactured fresh egg pasta were evaluated. All of the parameters showed high variability, dueto differences in product formulations and technology. Retail-manufactured pastas were clearly distinguishedfrom packaged samples due to the absence of pasteurisation. Pasteurisation caused raw pasta to become tougherand harder, while its break strain and matter loss in cooking water decreased. Principal Component Analysisseparated the pasta samples into three groups, according to the severity of the thermal treatment applied. It wasobserved that cooking causes an overall reduction in the variability of the rheological characteristics, making retail-manufacturedand packaged pastas more similar to one another.5. Alamprese C., Iametti S., Rossi M., Bergonzi D. 2005. Role of pasteurisation heat treatmentson rheological and protein structural characteristics of fresh egg pasta. Eur. Food Res. Technol.,221:759-767.The influence of egg pasteurisation and of thermal treatment(s) of fresh egg pasta on the protein network in thepasta were studied. Protein structural parameters were correlated with the physico-chemical and rheologicalcharacteristics of pasta. Twelve samples of fresh egg pasta were laboratory-produced, using raw or pasteurisedwhole egg, and either left untreated or submitted to one or two pasteurisation processes. Industrial pasteurisationof the eggs did not affect the protein network of pasta or its rheological and functional characteristics. Doublethermal pasteurisation of egg pasta deeply influenced its structural characteristics, due to the formation of a tightprotein network stabilised by disulfide bonds, in which ovalbumin plays an essential role. This tight protein networkaffected the cooking behaviour and the rheological properties of fresh egg pasta, decreasing weight increaseupon cooking and break strain, while increasing break load and Young modulus. The indexes derivedfrom these studies were applied to the characterisation of twenty-four commercial samples of fresh egg pasta. Byusing the Young modulus before and after cooking (rheological parameters) and protein solubility in buffersaline(structural parameter), it was possible to discriminate three groups of samples as a function of the severityof their thermal treatment.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.it180