Academic literature on the topic 'Pasta products'
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Journal articles on the topic "Pasta products"
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Kalyna, Viktoriia, and Oleksandr Rodyhin. "PASTA PRODUCTS FROM AMARANTH FLOUR." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(13) (October 26, 2022): 57–62. http://dx.doi.org/10.20998/2413-4295.2022.03.09.
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Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - pasta made from whole-grain amaranth flour, which will be able to provide the daily rate of fiber consumption. An analysis of the latest research and publications was conducted and it was found that Ukrainian and foreign scientists are investigating the use of new raw materials from amaranth in the technologies of functional food products. On the basis of the analyzed sources, a complex of studies on the development of macaroni recipes and determining their quality is substantiated. Based on the research results, a technology for making gluten-free pasta products has been developed. Eating amaranth macaroni will reduce the signs of aging and heart disease, reduce the effect of inflammation that occurs during allergies due to the production of immunoglobulin E and the cholesterol content in human blood. The rich content of proteins, vitamins, trace elements, fiber and essential amino acids, in particular lysine, makes pasta not only tasty, but also useful and functional food. Thanks to this, the new pasta can become a dietary product that will provide the human body with all the necessary nutrients. It was established that amaranth noodles have insufficient strength for production, because of this, manufacturers combined amaranth with other types of raw materials. It was determined that the addition of albumin, xanthan, guarana significantly improves the properties of pasta products. The ratio of recipe ingredients that ensured the production of quality products: 15% albumin, 0.7% xanthan, and 0.5% guarana to amaranth flour, were experimentally determined. The organoleptic and digestive parameters of the developed products were determined. Losses during cooking of pasta, their dependence on the type of additional raw materials, were established. The effect of albumin, xanthan, guaran as substances that ensure the hardness and consistency of products and reduce losses during cooking has been confirmed. The moisture content of finished pasta was determined. Their strength, hardness, shape and consistency were evaluated. Attention is focused on the low strength of amaranth flour pasta products and the need to pack them in hard cardboard boxes. The possibility of introducing the production of pasta products on flow-mechanized lines was considered. The rich mineral composition of amaranth, increased protein content, this allows gluten-free pasta products to have a health-giving character and become an indispensable product for healthy, balanced human nutrition.
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Sissons, Mike. "Durum Wheat Products—Recent Advances." Foods 11, no. 22 (November 16, 2022): 3660. http://dx.doi.org/10.3390/foods11223660.
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Minarovičová, Lucia, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, and Veronika Kuchtová. "Qualitative properties of pasta enriched with celery root and sugar beet by-products." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 66–72. http://dx.doi.org/10.17221/242/2017-cjfs.
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The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.
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Смирнов, Станислав, Stanislav Smirnov, Олия Фазуллина, and Oliya Fazullina. "Non-Traditional Raw Materials in Pasta Production of High Nutrition Value." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 454–69. http://dx.doi.org/10.21603/2074-9414-2019-3-454-469.
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The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.
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Zhukova, Yulia S., and Tatyana B. Shivrina. "INNOVATIVE ASPECTS OF THE DEVELOPMENT OF THE PASTA INDUSTRY AT THE PRESENT STAGE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 12/3, no. 141 (2023): 24–31. http://dx.doi.org/10.36871/ek.up.p.r.2023.12.03.003.
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The article considers the prospects for the development of the pasta industry from the perspective of innovative aspects, in particular, enterprises of the pasta industry should pay attention to products for therapeutic and preventive purposes, in particular for citizens with diabetes mellitus, the number of which is increasing every year, in order to expand the range of pasta products. The article presents a marketing rationale for the need to develop innovative pasta products in order to develop the pasta industry in conditions of stable demand for these products. The marketing research was conducted using the survey method in order to identify the potential demand from the population for pasta for therapeutic and prophylactic purposes. Potential consumers of new products were also identified and identified in order to identify the prospects for commercialization of innovative products.
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Bchir, Brahim, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, and Hamadi Attia. "Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties." Foods 11, no. 10 (May 12, 2022): 1393. http://dx.doi.org/10.3390/foods11101393.
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This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
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Ruggeri, Stefania, Elisa De Arcangelis, Altero Aguzzi, Maria Cristina Messia, and Emanuele Marconi. "Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products." Nutrients 14, no. 18 (September 10, 2022): 3729. http://dx.doi.org/10.3390/nu14183729.
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Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency is widespread, so a greater availability of folate rich foods is desirable. The aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. Folate content of unfortified and fortified commercial grain-based products was considered to identify the best ingredients for new formulation and for folate content comparisons. Nineteen Italian barley cultivars were evaluated for their folate content and Natura was chosen for its highest folate levels = 69.3 μg/100 g f.w. Application of pearling gave a by-product flour with a high folate level: 221.7 ± 7.0 μg/100 g; this flour was employed to design pasta and biscuits naturally enriched in folate: 87.1 μg/100 g and 70.1 ± 3.7 μg/100 g f.w., respectively. Folate content of new products is higher than commercial samples: 39.2 μg/100 g in refined pasta, 60.4 μg/100 g in wholemeal pasta, 62.1 μg/100 g in fortified biscuits and 10.4 μg/100 g in unfortified ones. Enriched pasta had higher folate retention (68.5%) after cooking compared to the fortified one (27.8%). This research shows promising results concerning the pearling technique to design new cereal products naturally enriched in folates.
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Kabylda, Anar, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrzhan Atanov, Nurzhan Muslimov, and Mukhtar Tultabayev. "Development of gluten-free pasta products based on multivariate analysis." Eastern-European Journal of Enterprise Technologies 5, no. 11 (119) (October 31, 2022): 6–11. http://dx.doi.org/10.15587/1729-4061.2022.265790.
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The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta. This development of gluten-free pasta provides for the use of combined flour mixtures from cereals. According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipe-price” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %. The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins
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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, and P. I. P. Perera. "Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview." International Journal of Food Science 2019 (November 27, 2019): 1–10. http://dx.doi.org/10.1155/2019/6750726.
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Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.
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Bilyi, V. Y., S. V. Merzlov, G. V. Merzlova, Yu O. Mashkin, S. V. Chernyuk, N. V. Nedashkivska, and V. V. Bila. "The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 98 (October 21, 2022): 40–43. http://dx.doi.org/10.32718/nvlvet-f9808.
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Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
Dissertations / Theses on the topic "Pasta products"
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De, La Peña Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.
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A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina. Large agglomerate formation occurred with SFF hydrated beyond 30% moisture; whereas limited large agglomerate formation was detected in whole wheat samples with or without flaxseed flour hydrated up to 34% moisture. Rheological experiments showed that traditional and non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour in the dough formulation decreased the apparent viscosity of the dough, which correlated with reduced extrusion pressure, mechanical energy, and specific mechanical energy required to extrude the dough. Better cooked quality was obtained for SWW than for WW, indicating that it is better to have some semolina in the formulation than replacing all the semolina with whole wheat flour. Inclusion of flaxseed flour gave better results when adding the flaxseed to 90% semolina than when adding it to WW or SWW. No chemical interaction was observed between the different ingredients during pasta making and/or cooking. Overall results indicated that the formulation-hydration combinations that optimized the processing and quality of non-traditional pasta products were: 30% for SFF, SCF, SWWFF, and SWWCF, 32% for S, WWFF, and WWCF, 33% for SWW, and 34% for WW.
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De, La Pe?a Elena. "Manufacturing Optimization of Non-Traditional Pasta Products." Diss., North Dakota State University, 2015. https://hdl.handle.net/10365/27364.
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A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina. Large agglomerate formation occurred with SFF hydrated beyond 30% moisture; whereas limited large agglomerate formation was detected in whole wheat samples with or without flaxseed flour hydrated up to 34% moisture. Rheological experiments showed that traditional and non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour in the dough formulation decreased the apparent viscosity of the dough, which correlated with reduced extrusion pressure, mechanical energy, and specific mechanical energy required to extrude the dough. Better cooked quality was obtained for SWW than for WW, indicating that it is better to have some semolina in the formulation than replacing all the semolina with whole wheat flour. Inclusion of flaxseed flour gave better results when adding the flaxseed to 90% semolina than when adding it to WW or SWW. No chemical interaction was observed between the different ingredients during pasta making and/or cooking. Overall results indicated that the formulation-hydration combinations that optimized the processing and quality of non-traditional pasta products were: 30% for SFF, SCF, SWWFF, and SWWCF, 32% for S, WWFF, and WWCF, 33% for SWW, and 34% for WW.
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Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.
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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.
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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.
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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.
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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de LisboaSustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies. Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel. Firstly, the gelatinisation (5 – 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology. The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial. Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties
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Dávila, Ramírez Jaclyn Lesly, Vilchez María De Jesús Faya, Cueva Erika Isabel Guillén, and Camiluaga Jennifer Sophia Rondón. "Proyecto Naturessa." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651785.
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El presente proyecto lleva el nombre de “Naturessa”, el cual es una empresa que ofrece al público la alternativa de adquirir una pasta dental ecológica elaborada con insumos naturales y con envase eco amigable; esto con la finalidad de brindar beneficios a la salud del consumidor y colaborar con el cuidado del medio ambiente.
Para la realización de este proyecto se identificaron dos incertidumbres que existen en el mercado de salud bucal. Por un lado, identificamos que las pastas dentales tradicionales contienen insumos que son dañinos para la salud humana, ya que causan problemas como irritaciones, afecciones en los huesos, cáncer, entre otros. Asimismo, los consumidores no se encuentran informados de estos males. Por otro lado, las pastas dentales tradicionales son causantes de contaminación ambiental, ya que son producidos con micro plásticos que funcionan como agentes para eliminar la suciedad dental y están contenidos en envases de plástico.
Naturessa está dirigido a hombres y mujeres del nivel socioeconómico A y B de la zona 7 de la ciudad de Lima, los cuales comprende los distritos de Miraflores, San Isidro, San Borja, Surco y La Molina. Además, estas personas se preocupen por utilizar insumos naturales y por el cuidado del medio ambiente.
Para llevar a cabo el presente trabajo de investigación, se analizó factores internos y externos de la industria. Además, se desarrollaron estrategias para lograr impulsar nuestro proyecto. Para finalizar, se mostrará el plan financiero para sustentar la viabilidad de nuestro negocio.This project is called "Naturessa", which is a company that offers the public the alternative of acquiring an organic toothpaste made with natural supplies and with an eco-friendly packaging; this with the purpose of providing benefits to the health of the consumer and collaborating with the care of the environment. For the realization of this project, two uncertainties that exist in the oral health market were identified. On the one hand, we identify that traditional toothpastes contain supplies that are harmful to human health, since they cause problems such as irritations, bone conditions, cancer, among others. Likewise, consumers are not informed of these evils. On the other hand, traditional toothpastes are causing environmental pollution, since they are produced with microplastics that work as agents to remove tooth dirt and are contained in plastic containers. Naturessa is aimed at men and women of socioeconomic level A and B of zone 7 of the city of Lima, which includes the districts of Miraflores, San Isidro, San Borja, Surco and La Molina. In addition, these people worry about using natural inputs and caring for the environment. To carry out this research work, internal and external factors of the industry were analyzed. In addition, strategies were developed to boost our project. Finally, the financial plan will be shown to support the viability of our business.
Trabajo de investigación
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MacGregor, Elizabeth. "The development and evaluation of measurements on spaghetti with diverse quality characteristics." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/16613.
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Thesis (MSc)--University of Stellenbosch, 2005.ENGLISH ABSTRACT: Pasta manufacturing is a process whereby wheat flour is converted into a shelf-stable food that is more desirable than native wheat flour. It can be fortified and may serve as a valuable source of nutrition in developing countries. Quality measures are of importance in the production process to ensure a consistent and acceptable finished product. Literature provides information on many aspects of wheat types, milling techniques and processing of pasta. Protein content and quality of cultivated wheat varieties is of major importance to produce quality pasta products. Wheat types of lower protein content are more readily available than traditionally used durum wheat. As in all food products, the cost of final products is of major importance. Bread wheat is generally less expensive than durum wheat. However, product quality (and thus acceptability) may be lower. Direct measurements of product quality are currently limited to protein content, moisture content, colour analyses and certain other characteristics measurable in a laboratory, for example mechanical strength and firmness. Direct measurements of defects that may affect final product quality, such as cracks and fissures on the strands of spaghetti, different types of spots and lines on the strands, broken units, units sticking together and odd shapes are not well documented. During the first part of this study, spaghetti quality evaluation techniques were reviewed, improved or developed and thereafter standardised. This developmental research was conducted to establish valid and reliable measures (with a high degree of repeatability) for the evaluation of dry and cooked pasta quality characteristics. A wide variety of available products on the South African market were evaluated for different quality characteristics. From this evaluation standards were drawn up, tested for validity and reliability by means of repeatability. Minimum sample sizes for the evaluation of different quality characteristics were calculated and presented in the study, together with reference photographs that can be used to evaluate spaghetti. This study found that colour evaluation by means of commercially available apparatus needs revision. This study suggests the use of multiple layers when evaluating translucent food products for colour. The occurrence of fissures and flour spots are of importance for the quality of the final product. This study provides a set of valid and reliable measurements for measuring the quality of dry and cooked spaghetti. Simple techniques can therefore be used to detect the presence or absence of these defects. Thereafter an empirical study was conducted to describe the differences between spaghetti prepared from durum and non-durum wheat, dried at different temperatures and at different relative humidity. Spaghetti samples of diverse perceived quality, from different manufacturers, were purchased and evaluated. Standard methods and the newly developed testing methods were used to test whether these methods effectively distinguish between spaghetti of diverse quality, reflecting on the validity of the methods. Correlations were calculated between dependent and independent variables in an attempt to find possible explanations for certain defects or quality differences, and to test certain theories in the literature. Certain relationships between quality characteristics were found, while others were questioned. The most important proven relationships were between protein content and its effects on reducing quality defects such as fissures, breakages and cooking losses. The relationship between ash content and spaghetti colour could not be confirmed in this study. This study confirmed that protein remains one of the most important variables to ensure consistent quality spaghetti.
AFRIKAANSE OPSOMMING: Pastavervaardiging is ‘n proses waartydens koring meel omskep word in a produk met ‘n stabiele en lang rakleeftyd wat meer gewens is as die oorspronklike koring meel. Pasta kan gefortifiseer word and kan dien as a waardevolle voedingsbron in ontwikkelende lande. Om ‘n konstante en aanvaarbaare finale produk te verseker is kwaliteitmetings gedurende die produksie proses belangrik. Die literatuur voorsien heelwat inligting rakende aspekte van belang vir pastakwaliteit, byvoorbeeld koringtipes, maaltegnieke en die vervaardigingsproses. Proteïninhoud en die kwaliteit daarvan is van groot belang tydens die produksie van hoë kwaliteit pasta. Koringtipes met ‘n laer proteïninhoud is meer geredelik beskikbaar as tradisionele durumkoring. Soos met alle voedselprodukte, is die koste van die finale produk van groot belang. Oor die algemeen verhandel broodkoring teen laer pryse as durumkoring. Die produkkwaliteit en aanvaarbaarheid van pasta vervaardig van broodkoring kan egter laer wees as dié van durumkoring. Direkte metings van produkkwalitiet is tans beperk tot proteïninhoud, voginhoud, kleuranalise en sekere eienskappe meetbaar in ‘n laboratorium, byvoorbeeld meganiese sterkte en fermheid. Die direkte meting van defekte wat finale produkkwaliteit kan beïnvloed, byvoorbeeld barste, krake, meel kolletjies, strepe op spaghetti-eenhede, gebreekte eenhede, eenhede wat aan mekaar kleef en ongewone vorms, is nie goed gedokumenteer nie. Gedurende die eerste gedeelte van hierdie studie, is ‘n oorsig van spaghetti evaluasie tegnieke beskikbaar in die literatuur gdoen, waarna sekeres verbeter is, ander ontwikkel is en finaal gestandariseer is. Hierdie navorsing is uitgevoer om geldige en betroubare metings (met ‘n hoë graad van herhaalbaarheid) vir die evaluasie van droë- en gaar pastakwalitietseienskappe vas te stel. ‘n Wye verskeidenheid van produkte beskikbaar op die Suid-Afrikaanse mark is ge-evalueer ten opsigte van verskillende kwaliteitseienskappe. Vanuit hierdie evaluasies is standaarde saamgestel en getoets vir geldigheid en betroubaarheid deur middel van herhaalbaarheid. ‘n Minimum steekproefgrootte per kwaliteitseienskap is bereken en word vermeld in hierdie studie. Daarmeesaam word verwysingsfoto’s aangebied wat gebruik kan word tydens die evaluasie van spaghetti. Hierdie studie bied a stel geldige en betroubare meting vir die kwaliteit van droe en gaan spaghetti. Eenvoudige tegnieke kan dus gebruik word om die voorkoms van hierdie defekte te meet. Met afloop van die verkennende studie, is ‘n empiriese studie gedoen om die verskille te beskryf tussen pasta vervaardig van durum en brood koring, gedroog teen verskillende temperature en relatiewe humiditeit. Spaghettimonsters met oënskynlike diverse kwaliteit, vervaardig deur verskillende maatskappye, is aangekoop en ge-evalueer. Standaardmetings en nuutontwerpte metings is gebruik om te bevestig of die metings kan onderskei tussen spaghetti met uiteenlopende kwaliteit, wat reflekteer op die geldigheid van die metingsmetodes. Korrelasies is bereken tussen afhanklike en onafhanklike veranderlikes in ‘n poging om moontlike verklarings vir sekere defekte of kwaliteitsverskille te vind, en ook om sekere teoriëe in die literatuur te toets. Die verband tussen sekere kwaliteitseienskappe is bevestig en bewys, terwyl ander bevraagteken was. Die mees belangrike verband was proteïninhoud en die effek daarvan om die voorkoms van defekte, soos barste, gebreekte eenhede en kookverliese te verlaag. Die verband tussen asinhoud en spaghettikleur kon nie in hierdie studie bevestig word nie. Hierdie studie het bevestig dat proteïn die mees belangrike veranderlike is wat oorweeg moet word wanneer ‘n konstante hoë kwaliteit spaghettiproduk vervaardig word. Kleurevaluasie met behulp van kommersieel-beskikbare apparaat vereis hersiening. Hierdie studie stel voor dat tydens kleur evaluasie van voedsel wat lig deurlaatbaar is, dit in veelvoudige lae evalueer moet word. Die voorkoms van defekte soos barste, krake of meel kolletjies is van belang ten opsigte van finale produkkwaliteit. Hierdie studie bied riglyne vir die evaluasie van die genoemde defekte. Die voorkoms van hierdie defekte is van groter belang as die graad waarteen die defek voorkom. Eenvoudige tegnieke kan vervolgens gebruik word om die teenwoordigheid of afwesigheid van hierdie defekte te bepaal.
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Kamleitner, Bernadette, Carina Thürridl, and Brett A. S. Martin. "A Cinderella Story: How Past Identity Salience Boosts Demand for Repurposed Products." American Marketing Association, 2019. http://dx.doi.org/10.1177/0022242919872156.
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Like Cinderella, many repurposed products involve a biographical transformation, from a tattered past identity (e.g., an old airbag) to a product with a valuable but different new identity (e.g., a backpack made from an airbag). In this article, the authors argue that marketers should help customers infer such product stories by highlighting the products' tattered past identities. Three field experiments and four controlled experiments show that making a product's past identity salient boosts demand across a variety of repurposed products. This is because past identity salience induces narrative thoughts about these products' biographies, which in turn allows customers to feel special. Results also suggest that this strategy of past identity salience needs to be particularly well-crafted for products with easily discernible past identities. These findings highlight a promising new facet of storytelling (i.e., stories that customers self-infer in response to minimal marketer input); create new opportunities for promoting products with a prior life; and deliver detailed guidance for the largely unexplored, growing market for upcycled and recycled products.
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Paiva, Otávio Augusto. "Resíduo Industrial de vidro moído em argamassa de cimento Portland." Universidade Federal do Amazonas, 2009. http://tede.ufam.edu.br/handle/tede/3480.
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The experimental program of the present project was developed in order to evaluate the residue performance of ground plain glasses in cement based paste and mortar. Different conditions of grounding were used to generate a material with particles of the same order of magnitude of the cement particles. The ground glass residue (GGR) displayed physicalchemistry characteristics compatible to the ones of pozzolan, with relevance to the pozzolanic activity index (PAI). PAI equal to 104% was obtained, which is higher than that 75% -minimum value required by the Brazilian standard. The GGR was used in paste and mortar as a partial replacement of cement of 0%, 10%, 15% and 20% in mass, considering a waterbinder ratio of 0,4. The GGR behavior was evaluated through the X-Ray diffraction, thermal analysis, compressive strength, modulus of elasticity, porosity, water absorption, and alkaliaggregate reaction. The results did not indicate difference between the mechanical strength of the pastes with GGR and reference mixture after 28 days of curing. In mortars, the results of mechanical strength of the GGR mixtures were adequate from 7 days due to the filler and pozzolanic effects, mainly the 20% GGR mortar. In particular, the GGR provided increasing of compressive strength of 14% and 22% after 28 and 56 days of curing, respectively.
O programa experimental realizado no presente projeto foi desenvolvido de forma a avaliar o desempenho do resíduo de vidros planos moídos em pastas e argamassas a base de cimento Portland. Foram estudadas diferentes condições de moagem que possibilitassem a obtenção de um material com partículas da mesma ordem de gRandeza das partículas do cimento. O resíduo de vidro moído (RVM) apresentou características físico-químicas compatíveis às da pozolana, com destaque para o índice de atividade pozolânica. Obteve-se valor de 104%, empregando o cimento, que é superior a 75%, prescrito na norma brasileira. O RVM foi aplicado em pastas e argamassas como substituto parcial do cimento, para teores de 0%, 10%, 15%, e 20% em massa, para uma relação água-aglomerante de 0,4. O comportamento do RVM foi avaliado através de ensaios de difração de raios X, análise térmica, resistência à compressão, porosimetria, absorção, permeabilidade, módulo de elasticidade e reação álcaliagregado. Os resultados indicaram que as resistências mecânicas das pastas com RVM alcançaram o valor da resistência de referência a partir dos 28 dias. Nas argamassas foram obtidos resultados satisfatórios de resistência mecânica a partir dos 7 dias, iniciado pelo efeito de preenchimento e, posteriormente, pelo efeito pozolânico que superou os resultados de referência após os 28 dias, principalmente para o teor de 20%. Particularmente, o RVM aumentou a resistência à compressão em 14 e 22% após os 28 e 56 dias de cura, respectivamente.
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Hashiguchi, Ugalde Patricia Kaoru. "Formulación de un Producto Moldeado a Base de Pasta de Aceitunas: Aceitunas Duquesa." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/105421.
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Memoria para optar al título de Ingeniero en AlimentosSe procedió a desarrollar una formulación de un producto moldeado a base de pasta de aceitunas para aprovechar la aceituna de bajo calibre y el descarte de la aceituna deshuesada. A través de ensayos preliminares de textura instrumental e inspección visual, se ensayaron distintos agentes gelificantes determinando que la carragenina carragel MCH 2069 era el mejor agente gelificante para formar el producto moldeado. Para dar color a las aceitunas duquesa se escogieron dos colorantes naturales con los cuales se realizaron 8 formulaciones, de las cuales mediante ensayos de inspección visual se eligió aquella que contenía un 0,08% de colorante Black QV 101. Se elaboraron 3 formulaciones con concentraciones diferentes de carragenina (2, 4 y 6%), las cuales se sometieron a un estudio de aceptabilidad con 50 consumidores habituales de aceitunas. Las respuestas de los consumidores a cada uno de los parámetros del test de aceptabilidad se analizaron mediante ANOVA de dos vías para consumidores y muestras y las respuestas al test de preferencias mediante el test de Friedman. Luego de analizar los resultados de los análisis se eligió la formulación con un 4% de carragenina, por su mayor aceptabilidad y preferencia de un 85% de los consumidores. La caracterización del producto moldeado presentó: 65,76% de humedad y 0,948 de actividad de agua, valores algo inferiores a los de pasta de aceituna lo que se debe al efecto de retención de agua del gelificante. El pH fue de 8,36, muy similar al de una aceituna natural. El análisis de textura del producto optimizado presentó una curva muy diferente a la de aceituna deshuesada, debido a la diferencia entre un gel y un tejido vegetal. Se realizó un estudio de estabilidad del producto a temperatura de refrigeración en el tiempo a través de inspección visual, mediante el cual se determinó que las aceitunas duquesa envasadas sin medio de empaque tienen una duración de 17 días teniendo la exudación como parámetro limitante y las envasadas en salmuera 7% como medio de empaque tienen una duración de 13 días teniendo como parámetro limitante la compactación.
Books on the topic "Pasta products"
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C, Kill R., and Turnbull K, eds. Pasta and semolina technology. Oxford: Blackwell Science, 2001.
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E, Kruger James, Matsuo Robert B, and Dick Joel W, eds. Pasta and noodle technology. St. Paul, Minn: American Association of Cereal Chemists, 1996.
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Arrighi, Alberto. Pasta: History, technologies, and secrets of Italian tradition. Parma, Italy]: Barilla, 2000.
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Parker, Resnick Jane, ed. The everything pasta book: Over 300 delicious recipes--many created by great chefs--that will have pasta lovers begging for more! Holbrook, Mass: Adams Media Corp., 1997.
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Jones, Bridget. The encyclopedia of pasta. San Diego, Calif: Thunder Bay Press, 1994.
Find full textBook chapters on the topic "Pasta products"
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Gupta, Antima, and Savita Sharma. "Pasta." In Cereal-Based Food Products, 197–219. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_9.
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Di Cairano, Maria, Roberta Tolve, Nazarena Cela, Lucia Sportiello, Teresa Scarpa, and Fernanda Galgano. "Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products." In Functional Cereals and Cereal Foods, 215–49. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05611-6_9.
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González, Luciana Carla, María Ana Loubes, and Marcela Patricia Tolaba. "Gluten Free Pasta Production and Formulation Design." In Designing Gluten Free Bakery and Pasta Products, 271–306. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_8.
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Sciarini, Lorena, Pablo Martín Palavecino, and Pablo Daniel Ribotta. "Use of Additives in Gluten-Free Formulations." In Designing Gluten Free Bakery and Pasta Products, 115–61. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_4.
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Dini, Cecilia, Silvia Flores, María Gabriela Kupervaser, Carola Sosa, Maria Victoria Traffano-Schiffo, and Sonia Zulma Viña. "Non-cereals Starch Resources." In Designing Gluten Free Bakery and Pasta Products, 63–113. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_3.
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de Escalada Pla, Marina F., Noelia E. Silva, Adriana P. Castellanos-Fuentes, Demian A. Molina, and Carolina E. Genevois. "Gluten Free Non-Fermented Bakery." In Designing Gluten Free Bakery and Pasta Products, 211–37. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_6.
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Cagnasso, Carolina, Silvina Marquez, and Laura Beatriz López. "Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods." In Designing Gluten Free Bakery and Pasta Products, 361–88. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_10.
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Irigoytia, Karen F., Nancy N. Espósito, Verónica M. Busch, Marina F. de Escalada Pla, and Carolina E. Genevois. "Fermented Gluten-Free Baked Goods." In Designing Gluten Free Bakery and Pasta Products, 163–210. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_5.
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Dias Capriles, Vanessa, Etiene Valéria de Aguiar, Fernanda Garcia Santos, Marión Elizabeth Aguilar Fernández, Bruna Guedes de Melo, Bruna Lago Tagliapietra, Michele Scarton, Maria Teresa Pedrosa Silva Clerici, and Ana Carolina Conti. "Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control." In Designing Gluten Free Bakery and Pasta Products, 307–59. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_9.
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Rolandelli, Guido, Abel Farroni, and María del Pilar Buera. "Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes." In Designing Gluten Free Bakery and Pasta Products, 19–61. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_2.
Full textConference papers on the topic "Pasta products"
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David, Ioan. "THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF CARBOXYL ESTERASE ON PASTA PRODUCTS." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/61/s25.144.
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Duangsuda, Kanisa, Jiraporn Weenuttranon, Patthama Hirunyophat, Nunyong Fuengkajornfung, Tidarat Sanphom, and Kitsanatorn Saeiam. "EFFECTS OF SUBSTITUTION OF WHEAT FLOUR WITH SANGYOD RICE FLOUR AND SUPPLEMENTED WITH CARROT POWDER ON COLOR AND SENSORY QUALITIES." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/aa986cz.
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The objective of this research was to investigate the effect of substitution of wheat flour with Sangyod rice (Oryza Sativa L.) flour and supplemented with carrot powder on color and sensory qualities of pasta product. Five pasta formulae were prepared by substituting wheat flour with 0% (control), 25%, 50%, 75%, and 100% Sangyod brown rice flour and analyzing their quality attributes. The results of pasta formula development indicated that increasing the amount of Sangyod brown rice flour resulted in decreasing lightness (L*) and yellowness (b*), while the redness (a*). There, the appearance of products became darker. The scores of all sensory attributes significantly decreased (P<0.05) with an increase in the amount of Sangyod rice flour, whereas the odor and texture scores of pasta substituted with 25% Sangyod rice flour were higher than those of control (100% wheat flour), 50%, and 75%, respectively. The substitution of wheat flour with 25% Sangyod rice flour was found to be the most suitable ratio for pasta production. The effects of the addition with different levels of carrot powder (5, 10, 15, and 20%w/w) of pasta have been studied. An increase of the carrot powder decreased L* and a* value. The sensory evaluation indicated that all treatments obtained an overall liking score of 6.78-7.02 (like slightly-like moderately). The study suggested that the levels of 15% w/w carrot powder could be a desirable use to produce healthy. The developed pasta with an overall liking score of more than 7.00 was considered acceptable.
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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.
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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance.
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Geib, Cassia Paloma, Karin Friday, Daniel Neutzling Lehn, Fernanda Scherer Adami, and Patricia Fassina. "Development and sensory analysis of gluten-free pasta enriched with golden linseed flour." In V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-043.
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Celiac disease (CD) is an autoimmune condition triggered by permanent sensitivity to gluten in genetically predisposed individuals. It can occur in any age group, with a significant prevalence worldwide, affecting approximately 2 million people in Brazil, although the majority remain undiagnosed. Inflammation of intestinal cells due to the presence of gliadin, a protein found in wheat, oats, rye and barley, leads to deterioration of the small intestine mucosa, resulting in symptoms such as diarrhea, bloating and pain. Complete exclusion of gluten from the diet is essential to prevent complications, however, this represents a significant challenge due to the ubiquity of gluten in many food products.
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Welke, Juliane Elisa, Flávio Fonseca Veras, Bruna Dachery, Emili Keller Bol, and Débora Senger. "Estimative of Dietary Exposure To Zearalenone, Ochratoxin A and Aflatoxin B1 Through the Consume of Pasta Bakery Products." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-095.
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Cunha, Liliana Mota da, and Mauricio Johnny Loos. "Presentation of a model of standardized operating procedures according to ANVISA resolution RDC No. 275 used in a pasta industry." In I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-023.
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With the advanced growth and use of technologies in the food industry, it is essential to create a competitive advantage in companies by improving the quality of products, so that this determines which ones will remain on the market. According to Slack et al. (2002), awareness that high-quality goods and services allow an organization to present a considerable competitive advantage is growing. Therefore, providing safe quality products and/or services is essential for the survival of organizations. Food handling must be managed and controlled. If this control is not carried out, contamination may occur, which affects food safety.
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BERTOLOZZI CAREDIO, Daniele, and Asta RAUPELIENE. "CETA AND ITALIAN AGRI-FOOD PRODUCTS: AN ANALYSIS ON COMPARED ADVANTAGES OF THE MAIN ITALIAN AGRI-FOOD SECTORS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.116.
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At the age of second-generation agreements, the European Union is going to achieve a number of new trade deals, as well as others country, first of all the Comprehensive Economic and Trade Agreement treated with Canada. A significant part of the debating about CETA is focused on the real need or not to reach new deal and add more liberalization, in particular regarding the Agri-food goods. EU, and above all Italy, can boast a number of excellent export Agri-food processed product, such as wine, cheese and pasta; at the same time, Italy has a need of primary goods, like wheat. Revealed Competitive Advantage is an indicator of the importance of a specific product and, specifically, it’s used to identify the advantage or disadvantage of a trade flow. Some of the main Italian products exported in Canada have been analysed, just like the main imported product from Canada, the wheat; as opposed to EU-28 import of Durum wheat, the other trades have showed a comparative advantage in trade. Finally, in three cases, Italy proves greater advantages in respect with the EU.
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Ranđelović, Dobrila, Svetlana Bogdanović, and Ivana Zlatković. "NUTRITIONAL VALUE AND MICROBIOLOGICAL QUALITY OF VARIOUS TYPES OF BREAD." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.381r.
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For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.
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Tabunșcic, Olga, Valentina Calmas, and Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance." In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.
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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flour for people with gluten intolerance. The research object - the technology of obtaining noodles from non bread chickpea flour and noodles from non bread chickpea flour with various additions, such as: flax seed flour; tomato paste; chopped spinach and addition of chopped beets. The research methods are: sensory, laboratory, technological and counting. Calculations are made regarding the energy value and the nutritional value index of the varieties of noodles made from non bread chickpea flour with various additions, as well as the cost price of these noodles. As a result of the scientific research carried out, it was proven that chickpea flour can be used in the technology of manufacturing gluten-free noodles. For implementation in production, the most suitable sort of noodles is the one made from chickpea flour without additives, which has superior physico-chemical, technological and organoleptic properties. We believe that the possibility of using chickpea flour for the manufacture of noodles can be very convenient for producers, for public alimentation units, thanks to the existence of the rich source of raw material, but also for consumers, because the flour obtained from chickpeas has an increased biological value
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Izmailova, D. S. "Nitrogen fertilizers as one of the most important factors of obtaining high-quality grain of winter Triticum durum." In РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.28.
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Triticum durum is second most widely cultivated wheat grown at more than 17 million hectares annually (Colasuonno P., 2019). Some farms in the Crimea also cultivate winter durum wheat. Moreover, there is a pasta factory at the peninsula, however, the pastas are made, as a rule, from soft wheat flour. The aim of this research was to study the influence of nitrogen fertilizers (in the ammonium nitrate (AN) form) on the quality of grain of winter Triticum durum variety ‘Amazonka’ in the foothill-steppe zone of the Crimean Peninsula. In 2016-2018, field trials were conducted in the foothill zone of the Crimea on the experimental field of the Academy of Bioresources and Environmental Management (Academic Unit) of V. I. Vernadsky Crimean Federal University. AN was applied in autumn during seedbed preparation and early in spring when soil was freezing and melting at the same time; the dozes were equal according to the active ingredient: N0+0 (control), N20+20, N40+40, N60+60. The analysis of the experimental data shows that, on average, for the period of three-year studies, variant N60+60 was the most effective one; yield response to nitrogen fertilizer was expressed in the next quality parameters: gluten content – 27.0 % (control 16.3%, LSD05=0.14); protein content – 15.3% (control – 10.4%, LSD05=0.72); vitreousness – 83.6% (control – 54.7%, LSD05=0.71); grain unit – 849.4 g/l (control – 743.2 g/l, LSD05=1.4). It should be mentioned that the larger grain was also formed in the aforesaid variant (1000-grain weight – 42.3 g; control – 32.7g). Thus, cultivation of winter Triticum durum in the foothill-steppe zone of the Crimean Peninsula with N60+60 will contribute to obtaining high-quality products, which can be used for the specific needs of our pasta factory.
Reports on the topic "Pasta products"
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Mills, Stephanie E., and Andrew Rupke. Critical Minerals of Utah, Second Edition. Utah Geological Survey, March 2023. http://dx.doi.org/10.34191/c-135.
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Utah is a state with diverse geology and natural resources, and this diversity extends to mineral resources that are deemed critical by the U.S. Department of the Interior. Utah’s critical mineral portfolio includes current producers, known resources, areas of past production, and undeveloped occurrences. This report, now in its second edition, summarizes the geographic and geologic distribution of critical minerals within Utah. Utah is notable for being the global leader in beryllium production; being the only domestic producer of magnesium metal; being one of only two states producing lithium (as of publication); and being a byproduct producer of tellurium, platinum, and palladium from the world-class Bingham Canyon mine, which is one of only two domestic tellurium producers. Utah has known resources of aluminum, fluorspar, germanium, gallium, indium, vanadium, and zinc, as well as past production and occurrences of many other critical minerals. In total, Utah currently produces 6 critical minerals, has known resources of 7 more, and hosts an additional 27 as past producers and/or occurrences with limited potential for economic development.
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Boring, Matt. PR-186-214508-R01 In-Service Welding onto Ethylene Pipelines. Chantilly, Virginia: Pipeline Research Council International, Inc. (PRCI), February 2023. http://dx.doi.org/10.55274/r0012253.
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Welding onto an operating pipeline, or in-service welding, for modification and repair has been used safely by pipeline operating companies for many years. The two primary concerns when welding onto carbon steel pipelines are the safety of the repair crew and the integrity of the pipeline after the in-service welds have been completed. However in-service welding has been limited for some products that could react at the pipeline operating pressure if they reach a sufficient temperature that can occur during in-service welding. Even with this additional risk mitigation approach, some companies have historically been extremely cautious or have not allowed welding onto pipelines that contained some products. One such product is ethylene. Welding onto ethylene pipelines has been performed in the past but has more recently been considered a product for which in-service welding should not be undertaken due to the potential of an ethylene decomposition reaction that is exothermic and could result in a pipeline failure. The weld trials performed during this project were to test the hypothesis that an ethylene decomposition reaction that could result in a pipeline failure would not be produced as a result of in-service welding onto an ethylene pipeline. This was based on the background literature search and industry survey that showed in-service welding onto ethylene pipelines has been performed safely but generally there has been no detailed reporting of how those in-service welds were deposited. If an ethylene decomposition reaction does not result in a pipeline failure, then this work will be used to develop a relationship between welding heat inputs, pipeline wall thickness, and pipeline operating pressure under which in-service welds could safely be deposited onto an ethylene pipeline.
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Strauss, Bernhard, Britta Kleinsorge, and Pantea Lotfian. 3D printing technologies in the food system for food production and packaging. Food Standards Agency, March 2023. http://dx.doi.org/10.46756/sci.fsa.suv860.
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3D printing, also called additive manufacturing, represents a range of technologies that create 3D objects through a layer-by-layer deposition process using digital image files. 3D printing evolved over the past four decades from a prototyping tool to a manufacturing method in its own right in a number of industries and several additive manufacturing processes have matured into robust production technologies for highly customised and bespoke products when produced in small numbers. However, 3D printing technologies at their current stage of evolution are usually not considered commercially viable for mass production applications.
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SGC, Servicio Geológico Colombiano. Geología de la plancha 429 Pasto. Escala 1:100.000. Producto. Versión año 1991. Bogotá: Servicio Geológico Colombiano, January 1991. http://dx.doi.org/10.32685/10.143.1991.107.
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Westwick, Peter. Lessons from Stealth for Emerging Technologies. Center for Security and Emerging Technology, March 2021. http://dx.doi.org/10.51593/20200071.
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Stealth technology was one of the most decisive developments in military aviation in the last 50 years. With U.S. technological leadership now under challenge, especially from China, this issue brief derives several lessons from the history of Stealth to guide current policymakers. The example of Stealth shows how the United States produced one critical technology in the past and how it might produce others today.
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SGC, Servicio Geológico Colombiano. Mapa Geomorfológico aplicado a movimientos en masa escala 1:100.000. Plancha 429 Pasto. Producto. Bogotá: Servicio Geológico Colombiano, September 2015. http://dx.doi.org/10.32685/4.7.2015.353.
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Singhvi, Punit, Javier García Mainieri, Hasan Ozer, and Brajendra Sharma. Rheology-Chemical Based Procedure to Evaluate Additives/Modifiers Used in Asphalt Binders for Performance Enhancements: Phase 2. Illinois Center for Transportation, June 2021. http://dx.doi.org/10.36501/0197-9191/21-020.
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The increased use of softer binders in Illinois over the past decade is primarily attributed to the increased use of recycled materials in asphalt pavement construction. The shift in demand of using PG 58-28 over PG 64-22 has resulted in potential alternative methods to produce softer binders more economically using proprietary products. However, there are challenges in using these proprietary products for asphalt modification because of uncertainty in their long-term performance and significant variability in binder chemistry. The current SuperPave performance grading specification for asphalt binders is insufficient in differentiating binders produced from these modifiers. Therefore, the objective of this study is to evaluate the performance of various softener-type asphalt binder modifiers using a wide array of rheological and chemistry tests for their integration into the Illinois Department of Transportation’s material specifications. The small-strain rheological tests and their parameters allowed for consistent grouping of modified binders and can be used as surrogates to identify performing and nonperforming asphalt binders. A new parameter, Δ|G*|peak τ, was developed from the linear amplitude sweep test and showed potential to discriminate binders based on their large-strain behavior. Chemistry-based parameters were shown to track aging and formulation changes. The modifier sources were identified using fingerprint testing and were manifested in the modified binder chemical and compositional characteristics. The two sources of base binders blended with the modifiers governed the aging rate of the modified binders. Mixture performance testing using the Illinois Flexibility Index Test and the Hamburg Wheel-Track Test were consistent with the rheological and chemical findings, except for the glycol amine-based modified binder, which showed the worst cracking performance with the lowest flexibility index among the studied modifiers. This was contrary to its superior rheological performance, which may be attributed to lower thermal stability, resulting in high mass loss during mixing. According to the characterization of field-aged binders, laboratory aging of two pressurized aging vessel cycles or more may represent realistic field aging of 10 to 15 years at the pavement surface and is able to distinguish modified binders. Therefore, an extended aging method of two pressurized aging vessel cycles was recommended for modified binders. Two different testing suites were recommended for product approval protocol with preliminary thresholds for acceptable performance validated with field-aged data.
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Bjornstad, D. J. Economic Incentives in the Purchase and Use of Energy-Using Products: Past Practices and New Developments. Office of Scientific and Technical Information (OSTI), March 2003. http://dx.doi.org/10.2172/814630.
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.
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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, legume-based spreads, nut-based spreads, energy drinks, foods and beverages intended for sportspersons and meal replacements for weight control. To support the Food Standards Agency (FSA) and Food Standard Scotland (FSS) in evaluating the dossier, the Advisory Committee on Novel Foods and Processes (ACNFP) was asked to review the dossier. The Committee concluded that Barley Rice Protein is safe under the proposed conditions of use, based on the composition and the anticipated intake. The Committee considered that the proposed uses were not nutritionally disadvantageous if used alone or in combination with other plant sources of protein. However, the Committee expressed concern that it may be nutritionally disadvantageous if used as a meat or dairy protein substitute in products marketed as meal replacements for weight control. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Cardellina II, John. Turmeric Raw Material and Products Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 2020. http://dx.doi.org/10.59520/bapp.lgd/wcyh6498.
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Turmeric (Curcuma longa L.) dietary supplements, including standardized or partially purified extracts with high concentrations of curcumin, have enjoyed sustained sales growth in the United States over the past 5-6 years, while turmeric powder continues to be an important spice, flavor, and colorant in many regions of the world. There is considerable evidence that both powdered root and rhizome, as well as root and rhizome extracts, have been subjected to adulteration. This document should be viewed in relation to the corresponding Botanical Adulterants Prevention Bulletin on turmeric published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.