IDEAS home Printed from https://ideas.repec.org/a/epw/ejeng0/v2y2017i3id60301.html

Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

Author

Listed:
  • Nazeer El-Bialee
  • AbdelGawad Mohammed Saad
  • Mohamed Ibrahim El-Didamony
  • Gamal Zahran

Abstract

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ? 1.38 with OCT ? 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984 » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494 » -0.0306 (CL) + 0.7877.

Suggested Citation

  • Nazeer El-Bialee & AbdelGawad Mohammed Saad & Mohamed Ibrahim El-Didamony & Gamal Zahran, 2017. "Influence of Extrusion-Cooking Conditions on Corn Pasta Quality," European Journal of Engineering and Technology Research, European Open Science, vol. 2(3), pages 24-29, March.
    • Handle: RePEc:epw:ejeng0:v:2:y:2017:i:3:id:60301
    DOI: 10.24018/ejeng.2017.2.3.301
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejeng/article/view/60301
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejeng/article/download/60301/11752
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejeng.2017.2.3.301?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    References listed on IDEAS

    as
    1. 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.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.

      More about this item

      Keywords

      ;
      ;
      ;
      ;

      Statistics

      Access and download statistics

      Corrections

      All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejeng0:v:2:y:2017:i:3:id:60301. See general information about how to correct material in RePEc.

      If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

      If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

      If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

      For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Support (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejeng .

      Please note that corrections may take a couple of weeks to filter through the various RePEc services.

      IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.