Effect of cooking time on the texture and cooking quality of spaghetti

• Autorzy: Sobota A. , Zarzycki P. , Rzedzicki Z. , Sykut-Domańska E. , Wirkijowska A.

Warianty tytułu

PL

Wpływ czasu gotowania na teksturę i cechy kulinarne makaronu spaghetti

• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to determine the effect of cooking time on the cooking quality and texture properties of spaghetti made with different raw materials. As a result of extension in the cooking time, an increase was observed in the amount of water absorbed by the products, with a simultaneous increase in the index of pasta mass gain after cooking. A high significant correlation between weight increase index and moisture of cooked spaghetti was observed (r = 0.97, p < 0.0001). The dry matter losses, during 4-16 minutes cooking of spaghetti, were positively correlated with the distance for maximum cutting force and with the cutting work. The correlation coefficients were 0.85 and 0.51, respectively. The highest values of the cutting force and the cutting work characterised pasta cooked in the time immediately preceding the minimum cooking time. The application of cooking times longer than the minimum caused a decrease in the firmness of the pasta but the changes were relatively slight. This shows a high resistance to overcooking of all tested spaghetti.

PL

Celem badań było określenie wpływu czasu gotowania na jakość kulinarną i teksturę makaronów spaghetti, wytwarzanych z różnych surowców makaronowych. W wyniku wydłużenia czasu gotowania, odnotowano wzrost ilości wody zabsorbowanej przez makaron i jednocześnie wzrost współczynnika przyrostu masy makaronu po ugotowaniu. Wykazano istotną korelację pomiędzy przyrostem masy makaronu w trakcie gotowania, a jego wilgotnością (r = 0,97, p < 0,0001). Straty suchej masy makaronu w czasie 4-16 minutowego gotowania, były dodatnio skorelowane z dystansem odnotowanym dla maksymalnej siły cięcia i pracą cięcia. Współczynniki korelacji wynosiły odpowiednio 0,85 i 0,51. Największą siłą cięcia i pracą cięcia cechował się makaron gotowany w czasie bezpośrednio poprzedzającym minimalny czas gotowania. Zastosowanie czasu gotowania dłuższego od minimalnego, powodowało obniżenie jędrności makaronu, lecz odnotowane zmiany były stosunkowo małe. Świadczy to o dużej odporności na rozgotowanie wszystkich badanych makaronów spaghetti.

Słowa kluczowe

EN

cooking time; texture; cooking quality; spaghetti; pasta; firmness

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2013
• Tom: 20
• Numer: 4
• Opis fizyczny: p.693-703,fig.,ref.

Twórcy

autor

Sobota A.

• Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Zarzycki P.

• Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Rzedzicki Z.

• Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Sykut-Domańska E.

• Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Wirkijowska A.

• Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

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