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2011 | 11 |
Tytuł artykułu

Influence of extrusion-cooking process parameters on selected physical and textural properties of precooked maize pasta products

Autorzy
Treść / Zawartość
Warianty tytułu
PL
Wplyw parametrow procesu ekstruzji na wybrane cechy fizyczne i teksture podgotowanych makaronow kukurydzianych
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
11
Opis fizyczny
p.441-449,fig.,ref.
Twórcy
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland
Bibliografia
  • Abecassis J., Abbou R., Chaurand M., Morel M. H., Vemoux P., 1994: Influence of extrusion conditions on extrusion speed, temperature and pressure in the extruder and on pasta ąuality. Cereal Chemistry 71, 3, 247 - 253.
  • Bryant R.J., Kadan R.S., Champagne T.E., Vinyard B.T., Boykin D. 2001: Functional and digestive characteristics of extruded rice flour. Cereal Chemistry 78, 131-137.
  • Camire, M., Camire, A., Krumhar, K., 1990: Chemical and nutritional changes in foods during extrusion. Food Science and Nutrition, 29(1), 35-57.
  • Charutigon C., Jitpupakdree J., Namsree P., Rungsardthong V. 2008: Effects of processing condi-tions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli. LWT - Food Science and Technology, 41,4, 642-651.
  • Chillo S., Laverse J., Falcone P.M., Del Nobile M.A., 2007: Effect of carboxymethylcellulose and pregelatinized com starch on the ąuality of amaranthus spaghetti. Journal of Food Engineering, 83, 492-500.
  • Counts D.R., Sierpina V.S., 2006: Celiac Disease/Gluten Intolerance. EXPLORE, 2, 1, 43-45
  • Ding Q.B., Ainsworth P., Tucker G., Marson H., 2005: The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283-289.
  • Guinea G.V., Rojo F.J., Elices M., 2004: Brittle failure of dry spaghetti. Engineering Failure Analysis, 11, 705-714.
  • Hagenimana A., Ding X., Fang T., 2006: Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43, 38-46.
  • Huber G.R., 1998: Extrusion cooking applications for precooked pasta production, North Dakota, USA.
  • Lai Hsi-Mei, 2001: Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture, 82, 203-216.
  • Li J.H., Vasanthan T., 2003: Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Research International, 36, 381-386.
  • Martinez C., Ribotta P., Leon A., Anón C., 2007: Physical, sensory and Chemical evaluation of cooked spaghetti. Journal of Texture Studies, 38, 666-683.
  • Mercier C., Linko P, Harper J.M., 1998: Extrusion Cooking, AACC, Minnesota, USA.
  • Mościcki L., Mitrus M., Wojtowicz A., 2007: Technika ekstruzji w przemyśle rolno-spożywczym, PWRiL, Warszawa.
  • Niewinski M., 2008: Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association l08, 4, 661-672.
  • Raina C. S., Sukhcham Singh, Bawa A. S. Saxena D. C., 2005: Effect of vital gluten and gum arabie on the textural properties of pasta madę from pregelatinised broken rice flour. Food Science and Technology International, 11, 433-442.
  • Ross A., 2006: Instrumental measurement of physical properties of cooked Asian wheat flour noodles. Cereal Chemistry, 83(1), 42-51.
  • Sozer N., Dalgic A.C., Kaya A., 2007: Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering, 81, 476-484.
  • Wang N., Bhirud P., Sosulski F., Tyler R., 1999: Pasta - like product from pea flour by twin - screw extrusion. Journal of Food Science, 4, 671-678.
  • Wojtowicz A., 2007: Effect of monoglyceride and lecithin on cooking ąuality of precooked pasta. Polish Journal of Food and Nutrition Sciences, 57, 3A, 157-162.
  • Wojtowicz A., 2008: Influence of legumes addition on proceeding of extrusion-cooking process of precooked pasta. TEKA Commision of Motorization and Power Industry in Agriculture, 8a, 209-216
  • Wojtowicz A., 2010: Błyskawiczne makarony bezglutenowe - charakterystyka cech użytkowych i tekstury, w: Wpływ procesów technologicznych na właściwości materiałów i surowców roślinnych, red. Witrowa-Rajchert D., Lenart A., Rybczyński R., Wydawnictwo Naukowe FRNA, Komitet Agrofizyki PAN, Lublin, 2010, 117-134, ISBN 978-83-60489-17-8.
  • Wojtowicz A., 2011: Precooked pasta, in: Extrusion-Cooking Techniąues. Applications, Theory and Sustainability (eds. Mościcki L), Wiley-VCH, Weinheim, Germany, 2011, 99-117, ISBN 978-3-527-32888-8.
  • Wojtowicz A., Mitrus M., 2010: Effect of whole wheat flour moistening and extrusion-cooking screw speed on the SME process and expansion ratio of precooked pasta produets. TEKA Commision of Motorization and Power Industry in Agriculture, 2010, 10, 517-526
  • Wojtowicz A., Mościcki L., 2008: Energy consumption during extrusion-cooking of precooked pasta. TEKA Commision of Motorization and Power Industry in Agriculture, 8, 311-318.
  • Wojtowicz A., Mościcki L., 2009: Influence of extrusion-cooking parameters on some ąuality as-pects of precooked pasta-like produets. Journal of Food Science, 74(5), E226-233.
  • Wojtowicz A., Mościcki L., 2010: Evaluation of selected ąuality characteristics and texture of glu-ten-free precooked pasta. Proceedings of 5 International Congress Flour-Bread’09, Osijek, Croatia, 126-134.
  • Yalla S., Manthey F., 2006: Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients. Journal of the Science of Food and Agriculture, 86, 841-848.
  • Yoenyongbuddhagal S., Noomhorm A. 2002: Effect of raw materiał preparation on rice vermicelli quality, Starch/Starke, 54, 534-539.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-2694df6e-d55f-4039-b38b-00e972747ee3
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