Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

2012 ◽  
Vol 48 (5) ◽  
pp. 972-983 ◽  
Author(s):  
Lucia Padalino ◽  
Marcella Mastromatteo ◽  
Pasquale De Vita ◽  
Donatella Bianca Maria Ficco ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Cooking Quality ◽  
Chemical Properties ◽  
Gluten Free

THE COOKING QUALITY OF FIELD PEAS

1964 ◽  
Vol 44 (3) ◽  
pp. 221-228 ◽  
Author(s):  
R. L. Halstead ◽  
F. Gfeller
Keyword(s):  
Cooking Quality ◽  
Chemical Constituents ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Field Studies ◽  
Fertility Level ◽  
Greenhouse Study ◽  
Field Peas ◽  
P Fertilizer

In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil. Ash and total, inorganic, and phytin P content of the pea samples tended to increase with addition of P fertilizer. Correlation coefficients expressing the relationship between cooking quality and chemical constituents of the pea seeds indicated that cooking quality varied with ash and phytin P content.In field studies, soil properties (pH and available P) were not related to cooking quality or chemical properties of peas grown at different locations. Although cooking quality, phosphorus content, and cation content of the pea samples varied according to variety and location, there was no significant relationship between cooking quality and the chemical constituents.The cooking quality of F2and F3seed from a Weitor 702 × Kapuskasing cross varied, but was not related to the chemical properties of the peas.

scholarly journals Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2543
Author(s):  
Shuping Zou ◽  
Lijuan Wang ◽  
Aili Wang ◽  
Qian Zhang ◽  
Zaigui Li ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Sharp Decrease ◽  
Moisture Distribution ◽  
Tartary Buckwheat ◽  
Gluten Free ◽  
Texture Properties ◽  
Cooking Temperature ◽  
Positive Attribute

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.

scholarly journals Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

2018 ◽  
Vol 6 (2) ◽  
pp. 281-290 ◽  
Author(s):  
Indira Kosović ◽  
Indira Kosović ◽  
Mirta Benšić ◽  
Mirta Benšić ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Raw Materials ◽  
Chemical Properties ◽  
Barley Flour ◽  
Production Parameters ◽  
Whole Wheat ◽  
Temperature Regimes ◽  
Fiber Protein ◽  
Physico Chemical

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

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