Feasibility of using different attachments for measuring textural properties of dry tagliatelle shaped pasta
Jambrec, Dubravka (Institute of Food Technology, Novi Sad (Serbia)) | Šimurina, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia)) | Nedeljković, Nataša (Institute of Food Technology, Novi Sad (Serbia)) | Sakač, Marijana (Institute of Food Technology, Novi Sad (Serbia)) | Šarić, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Mandić, Anamarija (Institute of Food Technology, Novi Sad (Serbia))
Today, there are plenty of non-traditional pastas made by substituting durum wheat flour with multigrain flours of different cereals and pseudocereals or made from whole grain flours. All those changes in traditional pasta formulation cause changes in textural properties which are considered being one of the most important quality properties of pasta. The aim of this study was to examine feasibility of using compression test attachments by measuring textural properties of differently formulated commercial tagliatelle samples with TA.XTPlus texture analyser equipped with Ottawa and Mini Kramer cell. For all measurements, results were expressed as the mean of replications ± SD together with coefficients of variations as an indicator of measurement reproducibility. Although applied attachments are commonly used for determination of textural properties of cooked pastas, the obtained results indicate that those attachments can be used for the evaluation of dry pastas. Key
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