Abstract
Abstract Maize pasta was produced using various heat treatment such as drum-drying, extrusion-cooking, pasting and steaming. Cooking quality of pasta products were compared and discussed on the basis of starch physico-chemical properties. The best products were obtained by using drum-drying or pasting, whereas the worst product was obtained using extrusion-cooked maize starch. This was interpreted in terms of starchy component degradation and amylose retrogradation ability. The treatment of fresh pasta at high temperature (95°C) with high relative humidity (95%) improved pasta quality: after 1 h under these conditions, cooking losses were decreased by 9%. Addition of monoglycerides also significantly improved pasta cooking quality by making complexes with amylose during pasta cooking. In contrast, cold storage promoted amylopectin retrogradation and scarcely improved maize pasta quality.
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