| ffects of wheat type (semolina, farina, durum flour, hard wheat flour) and selected additives (disodium phosphate, wheat gluten, glyceryl monostearate) on sensory, physical, and chemical characteristics of precooked tubular pasta were examined in this investigation. Formulations of precooked pasta were processed with high-temperature, short-time, twin-screw extrusion technology on a pilot-plant scale. Sensory profiling techniques were developed for descriptive analysis of textural attributes of pasta products.;Although wheat type strongly influenced instrumental color values of hue angle and saturation index of dry pasta and saturation index of rehydrated products, most differences in sensory, physical, and chemical properties were attributable to the effects of glyceryl monostearate (GMS). Formulation of precooked pasta with disodium phosphate at a 1.0 percent level increased saturation index of dry pasta while addition of wheat gluten at a 5.0 percent level produced increases in lightness of rehydrated pasta. Neither additive substantially affected sensory, physical, or chemical properties related to textural quality of precooked pasta.;As level of GMS was increased from 0.5 to 2.0 percent, sensory values for adhesive, cohesive, and residual characteristics of precooked pasta increased substantially whereas mechanical properties related to springiness, firmness, and chewiness declined in intensities. Declining values for recoverable work and increasing values for relaxation substantiated the reduced elastic and increased flow properties associated with high levels of GMS in precooked pasta. Lowering percent GMS in precooked pasta reduced water absorption index (WAI), rehydrated volume, total organic matter, and solid residue while amylose content of the rehydration water was increased.;Instrumental texture profile parameters (cohesiveness, springiness, chewiness) of precooked pasta were found to correlate highly with textural attributes as assessed by sensory techniques (r... |
