Egg-pasta is a very popular food in Italy and its appreciation is growing in Europe and in the United States. In this work, the bound water has been demonstrated to be a quality discriminant parameter to distinguish the low-temperature dried egg-pasta with respect to the high-temperature dried egg-pasta. By the thermoanalytical profiles (TG and DTG), this systematic study scientifically proves the differences induced by the drying process on the egg-pasta samples: the low temperature dried egg-pasta (produced by the 'Entroterra' company, brand 'La Pasta di Camerino') shows the systematic lower amount of bound water when compared to other brand, high-temperature dried egg-pasta. The difference is constant either before or after the cooking process. Other physical parameters (thickness and width) confirmed the difference.

Bound water is a quality discriminant of dried egg-pasta / Materazzi, Stefano; G., Maccari; S., De Angelis Curtis; S., Aquili; P., Ruggieri. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 91:1(2008), pp. 47-50. (Intervento presentato al convegno 28th National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics tenutosi a Milan, ITALY nel DEC 11-15, 2006) [10.1007/s10973-007-8383-2].

Bound water is a quality discriminant of dried egg-pasta

MATERAZZI, Stefano;
2008

Abstract

Egg-pasta is a very popular food in Italy and its appreciation is growing in Europe and in the United States. In this work, the bound water has been demonstrated to be a quality discriminant parameter to distinguish the low-temperature dried egg-pasta with respect to the high-temperature dried egg-pasta. By the thermoanalytical profiles (TG and DTG), this systematic study scientifically proves the differences induced by the drying process on the egg-pasta samples: the low temperature dried egg-pasta (produced by the 'Entroterra' company, brand 'La Pasta di Camerino') shows the systematic lower amount of bound water when compared to other brand, high-temperature dried egg-pasta. The difference is constant either before or after the cooking process. Other physical parameters (thickness and width) confirmed the difference.
2008
discriminant; dtg; egg pasta; quality; tg; thermal analysis
01 Pubblicazione su rivista::01a Articolo in rivista
Bound water is a quality discriminant of dried egg-pasta / Materazzi, Stefano; G., Maccari; S., De Angelis Curtis; S., Aquili; P., Ruggieri. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 91:1(2008), pp. 47-50. (Intervento presentato al convegno 28th National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics tenutosi a Milan, ITALY nel DEC 11-15, 2006) [10.1007/s10973-007-8383-2].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/69768
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