Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

YAHYAVI M.; Kamali Rousta L.; Azizi Tabrizzad M.H.; AMINI M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:102 Page(s): 103-115

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

405

Download:

Cites:

Information Journal Paper

Title

Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta

Author(s)

YAHYAVI M. | Kamali Rousta L. | Azizi Tabrizzad M.H. | AMINI M. | Issue Writer Certificate

Keywords

PastaQ1

Durum wheatQ2

Teflon dieQ1

Bronze dieQ1

Drying TemperatureQ1

Abstract

Nowadays Pasta products are consumed as one of the most popular foods in the world and the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of Durum wheat semolina with hard wheat flour with two Teflon and Bronze die at temperatures of 65 and 80° C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, Durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M6 (Durum wheat semolina, Teflon die and Drying Temperature of 80o C) and the lowest score belonged to treatment M3 (Hard wheat flour, Bronze die and Drying Temperature of 65o C). The result of texture analysis and scanning electron microscopy test showed that Teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M6 was the best treatment in terms of technological and qualitative characteristics.

Cites

No record.

References

No record.

Cite

APA: Copy

YAHYAVI, M., Kamali Rousta, L., Azizi Tabrizzad, M.H., & AMINI, M.. (2020). Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(102 ), 103-115. SID. https://sid.ir/paper/71816/en

Vancouver: Copy

YAHYAVI M., Kamali Rousta L., Azizi Tabrizzad M.H., AMINI M.. Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(102 ):103-115. Available from: https://sid.ir/paper/71816/en

IEEE: Copy

M. YAHYAVI, L. Kamali Rousta, M.H. Azizi Tabrizzad, and M. AMINI, “Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 102 , pp. 103–115, 2020, [Online]. Available: https://sid.ir/paper/71816/en

Related Journal Papers