Effects of fiber content and extrusion conditions on quality of pasta

Solta Civelek, Sezil
Both characteristics of raw material and processing conditions play an important role in the final quality of pasta. Durum wheat semolina is the main ingredient for pasta production due to its yellow-amber color and strong gluten proteins. Pasta can be enriched with other cereals, pseudo-cereals, whole wheat flours or pure fibers to enhance the product nutritionally. However, partial substitution of durum wheat flour with these raw materials has an adverse effect on product quality. The aim of this study was to investigate the effects of the addition of 5% lemon fiber and extrusion conditions on quality of pasta. Samples were produced at two temperature sets in the extruder: 40 ºC, 40 ºC, 65 ºC, 45 ºC (die:55 ºC) which was called as low temperature (LT) and 65 ºC, 65 ºC, 85 ºC, 70 ºC (die:80 ºC) which was called as high temperature (HT). In this study, it was observed that both addition of lemon fiber and extrusion temperatures did not affect the cooking time, cooking loss and texture of products. A higher swelling index was observed when the extrusion temperature increased. Lemon fiber addition had no effect on swelling index at low temperature but it increased swelling index at high temperature. The water absorption index increased as extrusion temperature increased and with the addition of lemon fiber. It was observed that the rehydration rate increased as the extrusion temperature increased in the lemon fiber added pasta but not in the pasta without fiber. The rehydration rate also increased by adding lemon fiber. The addition of lemon fiber made the color of dried pasta darker and less yellow. The ratio of soluble and insoluble fiber in the pasta was not affected by extrusion temperature conditions. SEM images showed more disorganized and uneven structure in the pasta produced with lemon fiber, and more consolidated structure in the pasta produced at high temperature.


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BACKGROUND: Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditionsused. This study aimed to investigate the effect of psylliumfiber on gelatinization, crystallinity andin vitrodigestibility ofstarches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyl-liumfiber were heated at 90°C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The addedfiber contentwas 50% (dry ...
Influence of fat content and emulsifier type on the rheological properties of cake batter
Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01)
The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
Effects of different batter formulations on the quality of deep-fat-fried carrot slices
Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01)
The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
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The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured...
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Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01)
Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Citation Formats
S. Solta Civelek, “Effects of fiber content and extrusion conditions on quality of pasta,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.