EFFECT OF MONOGLYCERIDE AND LECITHIN ADDITION ON COOKING QUALITY OF PRECOOKED PASTA

In the paper the results of chosen cooking quality measurements of precooked pasta with emulsifiers addition are presented. The influence of glycerol monostearate and lecithin addition in the amount of 0.25%, 0.5%, 0.75% and 1% of flour weight were tested. The expansion ratio, water absorption, cooking losses, minimal preparation time and sensory assessment of dry and hydrated samples were performed for extrusion-cooked pasta products. The addition of glycerol monostearate (stronger) and lecithin (less) lowered radial expansion ratio and water absorption of the examined pasta as compared to the pasta without any additive. Limited cooking losses were observed for precooked pasta with glycerol monostearate addition. Good quality was confirmed for pasta with the addition of 0.25% glycerol monostearate.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE

EFFECT OF PRE-DRYING METHOD ON THE QUALITY AND MECHANICAL PROPERTIES OF FRENCH FRIES

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.