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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Author

Listed:
  • Indira Kosović

    (Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia)

  • Marko Jukić

    (Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia)

  • Antun Jozinović

    (Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia)

  • Đurđica Ačkar

    (Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia)

  • Daliborka Koceva Komlenić

    (Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia)

Abstract

Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

Suggested Citation

  • Indira Kosović & Marko Jukić & Antun Jozinović & Đurđica Ačkar & Daliborka Koceva Komlenić, 2016. "Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 166-172.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:451-2015-cjfs
    DOI: 10.17221/451/2015-CJFS
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