Effect of mushroom powder in fresh pasta development

Reis Correia, P.M. dos, Polytechnic Inst. of Viseu . CI and DET Research Centre. Dept. of Food Industry; Esteves, S.A., Polytechnic Inst. of Viseu . Agrarian School. Dept. of Food Industry; Guine, R.P.F., Polytechnic Inst. of Viseu . CI and DET Research Centre. Dept. of Food Industry

Effect of mushroom powder in fresh pasta development

2017

Reis Correia, P.M. dos, Polytechnic Inst. of Viseu (Portugal). CI and DET Research Centre. Dept. of Food Industry | Esteves, S.A., Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry | Guine, R.P.F., Polytechnic Inst. of Viseu (Portugal). CI and DET Research Centre. Dept. of Food Industry

Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40 °C. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water activity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas produce with high content of MF. Thus, with increasing of MF, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensory analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that mushroom powder could be used to produce pastas with an improved quality and similar characteristics to regular pastas.

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AGROVOC Keywords

analyse organoleptique analytical methods champignon comestible chemicophysical properties color colorimetria colorimetrie colorimetry colour cooking couleur cuisson drying edible fungi farine flours harinas latvia letonia lettonie organoleptic analysis organoleptic properties pasta pastas alimenticias portugal secado setas comestibles technique analytique textura texture

Bibliographic information

Published in

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Issue 11/2017 ISSN 2255-9817

Publisher

LLU

Pagination

p.134-139

Other Subjects

Propriete physicochimique; Propiedades fisicoquimicas; Tecnicas analiticas; Propriete organoleptique; Analisis organoleptico; Pate alimentaire; Propiedades organolepticas; Sechage; Coccion

Language

English

Note

Summary (En)

3 tables, 5 fig., 26 ref.

Type

Conference; Summary; Web Site; Ams

Source

FoodBalt 2017. 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”, April 27-28, 2017, Jelgava, Latvia : conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2017. Baltic Conference on Food Science and Technology, 11, Jelgava (Latvia), 27-28 Apr 2017.- p.134-139

Conference

Baltic Conference on Food Science and Technology, 11, Jelgava (Latvia), 27-28 Apr 2017

In AGRIS since: 2017-12-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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DOI DOI http://llufb.llu.lv/conference/foodbalt/2017/Correia http://llufb.llu.lv/conference/foodbalt/2017/FoodBalt_2017_Conference_Proceedings.pdf

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