Evaluation of the stability of the physico-chemical properties and sensory qualities of Farfalle pasta from the region of Guelma, Algeria
2016
Khaldi, M. | Mezroua, E. Y. | Merabti, W. | Boudalia, S. | Bousbia, A. | Namoune, H.
Introduction: In the Algeria food industry, reproducibility of quality pasta remains an important challenge. The objective of this study was to evaluate the stability of the physico-chemical and sensory qualities of pasta produced from the Guelma region. Methods: The stability of physico-chemical characteristics of both semolina and pasta was evaluated repeatedly over three months. For semolina, the tests included particle size, colour, moisture, ash content and gluten index. For pasta, morphometry, colour, cooking quality (optimal cooking time (OCT), water uptake), cracking rate and manufacturing defect, ash, moisture content as well as sensory qualities were evaluated. Results: The stability of semolina in the standard manufacturing process was characterised by rates of moisture at 14.46 ± 0.36%; ash content 0.68 ± 0.04%; gluten index 83.75 ± 1.5% ; semolina colour (L: 84.95 ± 0.39, a: -3.43 ± 0.08, b: 37.30 ± 0.57 minimum); and + 50% with grain size: 200 µm <diameter <250 µm. Meanwhile, the pasta was characterised by rates of moisture equivalent to 11.88 ± 0.42%; ash content 0.74 ± 0.02%; pasta colour (L:79.41 ± 1.57; a: -2.14 ± 0.39; b: 38.05 ± 2.35); optimal cooking time (8.95 ± 0.40 min) and water uptake (149.56 ± 2.23 (g/100 g of raw pasta). Sensory analysis of pasta samples scored higher than 5 for each attribute and sex differences among the assessors were registered for colour, smell and taste (p<0.05). Conclusion: Physicochemical properties and sensory qualities of Farfalle pasta were found to be within acceptable ranges throughout the duration of the experiment indicating stability and reproducibility of the standard manufacturing process used in the Algerian pasta industry.
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Эту запись предоставил Universiti Putra Malaysia