Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. De Noni I., Pagani M. A. (2009). Cooking properties and heat damage of dried pasta as influencedby raw material characteristics and processing conditions. Accepted for publication:Critical Reviews in Food Science and Nutrition.Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in termsof cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parametersstarting from the usage of durum wheat semolina as raw material. In this paper, chemical and physicalcharacteristics of semolina directly related to dried pasta quality are discussed, taking into account the biochemicalphenomena involving semolina components and occurring during the whole pasta-making chain. Thequality of pasta is also discussed with relation to drying conditions which account for both ultrastructuralchanges in protein and starch organisation and occurrence of unnatural molecules arising from the Maillard reaction.The information provided here suggest that comprehensive evaluation of pasta quality should includeheat-damage induced by processing conditions.2. Lucisano M., Pagani M.A., Mariotti M., Locatelli, D.P. (2008). Influence of die material onpasta characteristics. Food Research International, 41(6): 646-652.Pasta dough, that is formed in the kneading machine and then driven by the extrusion screw towards the head ofthe press, is forced through a die whose characteristics strongly affect the appearance of the pasta surface. Traditionaldies made entirely of bronze make the pasta surface rough, which helps to capture the sauce, whereas theTeflon insert gives the product an even surface and a smoother texture. To find out if other quality characteristicscould be affected by die materials, pasta (spaghetti) was prepared with semolina having two different sizedistributions and extruded through Teflon and bronze dies. Samples were dried at both high (92 °C) and medium(70 °C) temperatures. The dried spaghetti were evaluated for mechanical strength, porosity, susceptibility to infestationwith Sitophylus oryzae (L.) and SEM ultrastructure before and during insect infestation. Resultsshowed that pasta extruded through the bronze die had a higher porosity. This characteristic caused a 20-30 %reduction in the spaghetti breaking strength and a higher development of insects as the rough surface of pastamade the deposition of eggs easier. The size distribution of the semolina and the drying cycle influenced thespaghetti breaking strength and insect development to a lesser extent.3. Pagani M.A., Lucisano M., Mariotti M., (2007). Traditional Italian products from wheat andother starchy flours. In: Handbook of food products manufacturing, Hui Y.H. ed., John WileyLtd, New York, pp. 327-388.4. Pagani M.A., Sinelli N., Mariotti M., Lucisano M., Riva M., D’Egidio M.G. (2006). A preliminarystudy applying FT-NIR spectroscopy to predict semolina and pasta quality. AACCInt. Annual Meeting, S. Francisco (CA), 17-20 September.The aim of this research was to investigate the feasibility of applying FT-NIR Spectroscopy both on durumwheat kernels and semolina to predict pasta cooking quality. This work was carried out on durum wheat kernelsand the corresponding semolina and pasta produced on pilot-scale. 193 samples of both kernel and semolinawere analysed. Pasta cooking quality was determined by a sensory approach. Spectral data were collected by usinga FT-NIR spectrometer fitted with an integrative sphere over the range 10000-3700 cm -1 . Predictive models(PLS regression) were evaluated using raw data, 1 st derivative and 2 nd derivative after pre-treatment with StandardNormal Variate (SNV). Protein and gluten content, W and P/L alveographic indices of semolina sampleswere fitted using durum wheat kernel spectra. Protein content (R cv =0.97 for 2002-2003 samples; R cv =0.92 for2003-2004 samples) and gluten content (R cv =0.94 for 2002-2003 samples; R cv =0.80 for 2003-2004 samples)were well correlated to kernel spectral data. Other semolina attributes, such as W (R cv = 0.90 for 2002-2003 samples;R cv =0.54 for 2003-2004 samples) and P/L (R cv = 0.93 for 2002-2003 samples; R cv =0.64 for 2003-2004)were less successfully modelled to the raw spectra of durum wheat kernel. Pasta cooking quality was fitted usingthe 2 nd derivative spectra of semolina (R cv =0.60 for 2002-2003 samples; R cv =0.58 for 2003-2004 samples).These models were less accurate due to the complexity of the phenomena involved in pasta cooking. Overall,these preliminary results show that FT-NIR spectroscopy, being a non-destructive method, could be implementedin conventional techniques to predict semolina behaviour and pasta cooking quality.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.it212