Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures
| Autor: | Maurizio Boccacci Mariani, Vanessa Giannetti, Federico Marini, Alessandra Biancolillo |
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| Rok vydání: | 2020 |
| Předmět: |
Design of experiments (DoE)
Drying process Headspace solid phase microextraction (HS-SPME) High/very high temperature-short time (HT/VHT-St) and low temperature-long time (LT-Lt) Partial least squares discriminant analysis (PLS-DA) Pasta Chemistry Food Handling Flavour Final product Organoleptic Flour Temperature Pasta Headspace solid phase microextraction (HSSPME) Design of experiments (DoE) Drying process Partial least squares discriminant analysis (PLSDA) High/very high temperature-short time (HT/ VHT-St) and low temperature-long time (LT-Lt) Analytical Chemistry Food science Desiccation Triticum |
| Zdroj: | Talanta. 225 |
| ISSN: | 1873-3573 |
| Popis: | Pasta is a key element of the Mediterranean Diet and it has been declared by Unesco intangible cultural heritage of humanity. Despite seems a simple food, only made of semolina and water, pasta is produced following a multi-step process that strongly affect the final product. Drying stage is the one that has the greater influence on its organoleptic/nutritional characteristics. This study aimed to analyse the flavour of pasta to test whether the different drying treatments (High Temperature-Short time or Low Temperature-Long time) have a direct impact on its composition and consequently whether they could influence the end-product quality. The headspace solid-phase microextraction was optimized using an experimental design and 52 samples were analysed by HS-SPME/GC-MS and classified by PLS-DA. The resulting classification model (validated by repeated double cross-validation and permutation tests) allowed correctly predicting more than 80% of samples, confirming that drying may have a significant impact on pasta flavour. |
| Databáze: | OpenAIRE |
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