Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

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Pre-and post-cooking quality characteristics of drought tolerant upland rice

ORYZA- An International Journal on Rice ◽

10.5958/2249-5266.2018.00066.8 ◽

2018 ◽

Vol 55 (4) ◽

pp. 557

Author(s):

Ashok Mishra ◽

T Bagchi ◽

SG Sharma ◽

AK Mukherjee ◽

Meera Kumari Kar

Keyword(s):

Cooking Quality ◽

Upland Rice ◽

Quality Characteristics ◽

Drought Tolerant

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Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Legume Research - An International Journal ◽

10.18805/lr-382 ◽

2018 ◽

Author(s):

L. Boros ◽

A. Wawer

Keyword(s):

Cooking Quality ◽

Plant Genetic Resources ◽

Quality Parameters ◽

Quality Characteristics ◽

Cooking Time ◽

Phaseolus Vulgaris L ◽

Dry Bean ◽

Local Populations ◽

Swelling Capacity ◽

100 Seed Weight

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

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Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

Journal of Food Quality ◽

10.1111/jfq.12142 ◽

2015 ◽

Vol 38 (4) ◽

pp. 268-272 ◽

Cited By ~ 18

Author(s):

Gülsün Özyurt ◽

Leyla Uslu ◽

Ilknur Yuvka ◽

Saadet Gökdoğan ◽

Gökçe Atci ◽

...

Keyword(s):

Spirulina Platensis ◽

Cooking Quality ◽

Quality Characteristics

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Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

Cereal Chemistry ◽

10.1002/cche.10262 ◽

2020 ◽

Vol 97 (2) ◽

pp. 472-482

Author(s):

Franciene Almeida Villanova ◽

Shanise Lisie Mello El Halal ◽

Nathan Levien Vanier ◽

Edimara Polidoro ◽

Ya‐Jane Wang ◽

...

Keyword(s):

Cooking Quality ◽

Quality Characteristics ◽

South American ◽

Rice Cultivars

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Grain and Cooking Quality Characteristics of BB Pyramided Genotypes Derived from Cross Between CSR-30 and Pusa Basmati-1460

Proceedings of the National Academy of Sciences India Section B Biological Sciences ◽

10.1007/s40011-018-0984-y ◽

2018 ◽

Vol 89 (2) ◽

pp. 679-684

Author(s):

Nikita Baliyan ◽

Parampreet Kaur ◽

S. Dhillon ◽

K. S. Boora

Keyword(s):

Cooking Quality ◽

Quality Characteristics ◽

Grain And Cooking Quality

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HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI)

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v18i1.355 ◽

2018 ◽

Vol 18 (1) ◽

pp. 7

Author(s):

Beni Hidayat ◽

M. Muslihudin ◽

Syamsul Akmal

Keyword(s):

Resistant Starch ◽

Digestive Enzymes ◽

Room Temperature ◽

Cooking Quality ◽

Starch Content ◽

Quality Characteristics ◽

Eating Quality ◽

Cycling Treatment ◽

The Relationship

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4Â°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content â‰¤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).

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