Analysis Of Lucisano E. L. Al. (1984) Produced Macaroni

Lucisano et al., (1984) Produced macaroni from commercial durum semolina blended with 10, 20, and 30 per cent defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and per cent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavour and texture of conventional macaroni evaluated by taste panels;

It consists of submitting, to a high temperature (90 to 120 °C) for 90 to 180 min, pasta previously processed and dried under the usual industrial conditions. Colour characteristics (yellowness, brownness and red index) are not affected when the treatment is kept below 100 °C; at a higher temperature the red index increases sharply. There is a distinct improvement in cooking quality (cooking losses, surface condition) and this is inversely related to the water content of the pasta before treatment. The viscoelasticity of cooked pasta is dramatically modified when the temperature of treatment is 120

The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non gluten proteins and insoluble fibers which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed. Some quality attributes (e.g. lower cooking loss) of fortified pasta were improved by applying high and very high temperatures during the drying cycle, reflecting strengthening of the protein network. However, these treatments resulted in excessively firm and rubbery pasta according to the