Commercial Spaghetti Research Articles

강력분을 이용한 다단압출 생면 스파게티 개발

In this study, a comparative evaluation of multi-step extruded spaghetti prepared with bread flour, traditional spaghetti, and commercial spaghetti was carried out. Multi-step extruded wheat flour spaghetti (MWS) showed the highest pH value at 6.54 which was significantly higher than that of the conventional pasta-making spaghetti (CPS) and commercial semolina spaghetti (CSS)(p0.05). This could be due to the influence of cold soda, a minor ingredient. The water activity of CPS, 0.77±0.02, was significantly lower than those of MWS and CSS. Chromaticity showed significantly different results in MWS than in the CPS and CSS. This was influenced by a gardenia yellow color added to MWS. The changes in the volume and weight after cooking were the largest in CPS, followed by CSS and MWS. The change in the volume and weight of MWS was significantly different (p0.05). In addition, an analysis of cooking characteristics revealed that MWS (152.00%) and CSS (148.00%) had significantly higher water absorption and significantly lower turbidity values. Texture measurement showed that the hardness and springiness were similar, and the gumminess of MWS and CSS were 14.05 and 13.74, respectively, which were significantly lower than CPS (16.46) (p0.05). There was no significant difference between MWS and CSS in terms of flavors, taste, and overall acceptability. The appearance of MWS evoked a lower sensual preference compared to the CSS and hence, further research on the minor ingredients and additives of multi-stage extruded spaghetti is necessary. When subjected to scanning electron microscopy (SEM), CPS showed wide pores and poor homogeneity, and MWS and CSS showed denser and more homogeneous honeycomb microstructures. In conclusion, spaghetti prepared by multi-step extrusion can be a replacement for semolina spaghetti.

Robust Design of Spaghetti Products based on Consumer Needs

To produce competitive advantage, a product has to be designed according to the criteria of consumer needs. The results of identifying consumer needs become technical requirements and target specifications in robust product design. The purpose of this research was to propose a robust design of gluten-free spaghetti product concept using the Taguchi method. The selection of factors and experimental levels utilized the zero one matrix and the evaluation matrix. The results showed that the priority quality attributes required by consumers include good product display, nutrition, acceptable taste, competitive prices, and made from local ingredients. Product specifications that are targeted at product quality are closer to commercial spaghetti products. Based on the experimental design, four factors and three levels with an orthogonal matrix (Taguchi) L9 (34) resulted in 9 product concepts. The selected concept has confirmed the quality of its spaghetti products.

Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?

Abstract • Dry pasta is a staple food in many countries of the world and it is traditionally made of durum wheat semolina. The aim of this study was to evaluate the impact of pasta composition on microstructure, water absorption and mobility during cooking and nutritional properties of two commercial spaghetti made of durum wheat semolina (S) and whole durum wheat semolina (WS). Scanning Electron Microscopy (SEM) revealed no significant microstructural differences between the uncooked pasta samples, whereas the presence of fibre altered the integrity of the protein network in the cooked samples. Moreover, the water absorption during cooking and the water mobility at molecular level were investigated as weight increase and by low-resolution 1H NMR experiments, respectively. Compared to durum wheat spaghetti, the presence of fibre increased the water absorption while decreased the proton relaxation times 1H T2 and 1H T1 indicating an increased degree of water-polymers interaction. Lastly, the rate of starch hydrolysis, evaluated by means of in vitro methods, increased in presence of fibre, resulting in higher RDS and estimated Glycemic Index (eGI) for whole durum wheat spaghetti compared to the traditional ones. These findings were quite unexpected.

Prediction of commercial spaghetti quality based on sensory and physicochemical data

In this paper, a range of nine commercial spaghetti samples was studied to compare and describe relationships between physicochemical and sensory data. Analysis of variance showed that all examined sensory and physicochemical properties were significant (p < .05) in discriminating the samples, which could support the usefulness of their application in characterizing the spaghetti appearance quality. According to the results of sensory analysis, the samples were differentiated into four significantly different quality groups, regarding the overall appearance of the samples, as well as all individually evaluated attributes. Successful rating of the appearance quality of commercial spaghetti can be conducted on the basis of instrumental determinations, in the first place using color and mechanical characteristics. Principal component analysis was used to discriminate groups of samples according to similarity in physicochemical and sensory parameters, and the first two principal components explained 75.04% of the total variance of samples. Practical application This work can be useful for manufacturers and technologists in the pasta production sector, who wish to improve the performance of their productive and quality control process in order to satisfy consumer demands and expectations of spaghetti. The selected physicochemical parameters could be used in future studies to evaluate various production samples of dried spaghetti by establishing models and investigating the predictability of sensory appearance quality.

Developing and Testing Gluten-Free Spaghetti using Quinoa

The goal of this study was to make quinoa pasta only with flour and water using extrusion processing and to compare quinoa spaghetti with commercial spaghetti from Barilla containing gluten thanks to physico-chemical tests. First, using a KitchenAid, several tests were carried out in order to find the recipe with a suitable proportion of water and quinoa flour. After the moisture content has been found, three formulations with the same moisture content (38%) were selected using several percentage of pre-gelatinization (20%, 30% and 40%) in order to compare the influence of level of pre-gelatinization on dough properties. The pre-gelatinization was in order to improve the texture and the appearance of pasta because with 38% of moisture content without pre-gelatinization, pasta were too breakable and sticky. However, as regarding results on physico-chemical properties, pre-gelatinization had increased the percentage of cooking loss and the water activity. Moreover, the pre-gelatinization did not have an impact on moisture content, unit density, cooking time and the texture. Concerning the color, the pre-gelatinization had improved the lightness only for 30% of pre-gelatinization. The main problem with the pre-gelatinization was an excessive starch swelling which caused damage, an irreversible disruption of the protein-starch network. Moreover, the optimal formulation (30%) used to produce quinoa pasta with extruder, did not have good results. According to sensory analysis, the major problem with quinoa pasta was due to the texture, which was too breakable, with a lack of firmness, as well as the color of quinoa pasta.

Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far received limited attention. The main focus of this work was to assess how the instrumental and sensory quality of cooked pasta is affected by the water-to-dried pasta ratio (WPR) using a model cooking system with three commercial brands of spaghetti. At WPR equal to 10 or 3 L/kg, the three sensory attributes of firmness, stickiness, and bulkiness, as well as the overall cooking quality, displayed no statistically significant sensitivity towards WPR. Cooked pasta water uptake, diameter, hardness at 90% deformation, and resilience were more influenced by the raw protein content of dried pasta than by WPR, while the cooking loss was regarded as approximately constant. Using the model cooking system that assured mild mixing of spaghetti to avoid their sticking during cooking, it would be possible to use 70% less cooking water and consume about 65% less electricity, the latter cutting significantly the climate change potential of home pasta cooking.

Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours

Alternative ingredients such as unripe plantain (whole and pulp), maize and chickpea flour were used to prepare extruded dry gluten-free spaghetti with functional characteristics. The chemical composition, cooking quality and metabolomic profile in different processing steps (dough formation, uncooked and cooked) were analysed. Two formulations were prepared using unripe plantain pulp and whole unripe plantain fruit (pulp and peel). The two spaghetti samples showed a similar chemical composition, but the whole flour product had a higher dietary fibre content. No difference in cooked weight and cooking loss of the spaghetti samples was found, and the optimal cooking time was slightly lower for spaghetti with whole flour. The spaghetti sample with whole flour showed higher hardness than spaghetti with pulp flour but was similar to commercial spaghetti. The water absorption of spaghetti with whole flour was lower than spaghetti with pulp flour, but this did not affect the diameter of the cooked spaghetti. The metabolomic profile for both spaghetti was similar; a decrease in the area of metabolites present in the spaghetti was observed with uncooking and cooking, but an important number of metabolites was maintained after cooking. It is possible to develop gluten-free pasta with quality characteristics using whole unripe plantain flour.

Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

The effects of barrel temperature on cooking quality and texture of extruded rice spaghetti were examined. The substitution of rice flour with defatted soy flour (DSF) at 90:10 increased protein content from 6.28 to 10.69 g/100 g pasta, and resulted in a more yellowish product with greater hardness of the cooked spaghetti strand compared to the product extruded from rice flour only. The addition of cross-linked modified starch (rice flour:DSF:Elastitex 3 at 86:10:4) could improve the texture of the cooked rice pasta. Sensory evaluation showed that rice spaghetti made from rice flour, DSF and the modified starch at the above ratio was comparable to commercial spaghetti made from durum semolina. Cooking time, cooking weight, cooking loss, and tensile strength of the product were 8.0 min, 274 g/100 g dry pasta, 8.19 g/100 g dry pasta, and 0.15 N, respectively.

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using 1H magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I0) and transverse dephasing time (T2⁎) serve as indicators of the local water concentration and water–macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78μm in all three dimensions. MRI was combined with light microscopy to link I0 and T2⁎ to microstructure components such as fiber particles and the extent of starch gelatinization. Four commercial spaghetti samples were analyzed which were made of durum wheat flour, both plain and enriched with wheat fiber, as well as with wholegrain and soft wheat flour. Although all pasta samples showed similar macroscopic water absorption as measured by weight increase, the sample structures differed at the microscopic scale. Compared to durum wheat spaghetti, the presence of fiber particles decreased T2⁎, while spaghetti enriched with soft wheat flour increased T2⁎. In addition, light microscopy showed that large fiber particles partly acted as barriers against water migration and protected starch granules from swelling. Smaller wheat fiber particles did not affect local starch swelling. Thus, the combination of light microscopy and MRI is a powerful tool to study the microstructure and water distribution in pasta.

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total, insoluble, and soluble fiber and β-glucan contents of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements, which could allow these pastas to deserve the health claims "good source of dietary fiber" and "may reduce the risk of heart disease". When the barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had a significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process.

A Standardized Method for the Instrumental Determination of Cooked Spaghetti Firmness

ABSTRACTA standardized method to determine cooked spaghetti firmness was developed. The effects of process and instrument variables were investigated and optimized to provide reproducible results between laboratories and to enable discrimination among samples with similar firmness characteristics. Commercial spaghetti samples of varying thickness were chosen to artificially create a range in firmness, and used to investigate the effect of a wide range of variables on cooked spaghetti firmness including sample preparation, cooking procedure, postcooking treatment, sample presentation, and instrument settings. Cooked spaghetti firmness determined using a TA‐XT2i texture analyzer was significantly affected by optimum cook time, postcook cooling, rest time, and crosshead speed (P &lt; 0.001), as well as strand length, spaghetti to cooking water ratio, number of strands cut, and strand position (P &lt; 0.05). Although previous work showed a reasonable correlation between laboratories when using in‐house methods (r = 0.85), the correlation improved to r = 0.96 when using the standardized method to analyze 29 commercially produced spaghetti samples. The Spearman rank correlation increased from rs = 0.81 to rs = 0.95, prestandardization and poststandardization, indicating greater agreement between laboratories in sample ranking.

굴 스파게티 소스의 개발

굴을 보다 효율적으로 이용하고자 신세대 기호에 맞는 굴 스파게티 소스의 제조를 시도하였다. 유기산, 색조, 점도 및 관능검사의 결과로 미루어 보아 스파게티 소스의 굴 최적 첨가량은 11%로 판단되었고, 저장성 부여를 위한 최적 F? value는 4분이라고 판단되었다. 최적조건에서 제조한 굴 스파게티 소스의 수분, 단백질, 지방 및 회분은 각각 71.2%, 2.8%, 6.9% 및 3.2%이었다. 굴 스파게티 소스의 관능검사결과 향과 조직감의 경우 시판 스파게티 소스보다 좋았으며, 색의 경우 차이가 없었다. 굴 스파게티 소스의 총 아미노산 함량은 2,532.2 ㎎/100 g이었고 주요 아미노산으로는 glutamic acid, aspartic acid 및 phenylalanine 등이었다. 굴 스파게티 소스는 칼슘/인의 비율이 1.88로 칼슘이 흡수되기 좋은 비율로 구성되었다. 유리아미노산 함량은 시판 스파게티소스(1,165.5 ㎎/100 g)가 굴 스파게티 소스(1,040.2 ㎎/100 g)에 비하여 높았고, taste value 또한 시판 스파게티 소스(189.35)가 굴 스파게티 소스(151.26)보다 높았다. Taste value의 결과로 미루어 보아 맛에 관여하는 주 아미노산은 aspartic acid와 glutamic acid로 판단되었다.

진주조개 패주 스파게티 소스의 개발

This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable F<SUB)0</SUB> value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p＜0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively. These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.