A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti
This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were an...
Gespeichert in:
| Veröffentlicht in: | Journal of food engineering 2009-10, Vol.94 (3), p.222-226 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 226 |
|---|---|
| container_issue | 3 |
| container_start_page | 222 |
| container_title | Journal of food engineering |
| container_volume | 94 |
| creator | Chillo, S. Iannetti, M. Civica, V. Suriano, N. Mastromatteo, M. Del Nobile, M.A. |
| description | This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were analyzed. Tenacity, elongation at break and phase shift angle (tan delta) were monitored during the cooking and overcooking of spaghetti using a dynamic mechanical analyzer. The sensorial OCT was also determined by a trained panel. Results highlight that the mechanical parameters are related with the OCT for all investigated spaghetti samples. In particular, a relationship was observed with elongation at break and tan delta. |
| doi_str_mv | 10.1016/j.jfoodeng.2009.03.010 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_896232468</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0260877409001356</els_id><sourcerecordid>896232468</sourcerecordid><originalsourceid>FETCH-LOGICAL-c464t-36b954a681dbbed37916f508b88102c50cc8aacf46de1bc2ae6f420e027c7b773</originalsourceid><addsrcrecordid>eNqFkE1v1DAQhi0EEkvhL0AuiFPC2HFs50ZV8VGpEgfo2XKc8a6XrJ3aXqr-e7zdwpXTyJpnXs88hLyl0FGg4uO-27sYZwzbjgGMHfQdUHhGNlTJvh2khOdkA0xAq6TkL8mrnPcAMABjG3J32eRynB-a6JqywybhYoqPIe_82kxY7hHDY-OAdmeCt2Zp1hRXTMVjbkyYH7sZQ47J12Zciz_UamP85cO2qS88hefVbHdYin9NXjizZHzzVC_I7ZfPP6--tTffv15fXd60lgte2l5M48CNUHSeJpx7OVLhBlCTUhSYHcBaZYx1XMxIJ8sMCscZIDBp5SRlf0E-nHPrundHzEUffLa4LCZgPGatRsF6xoWqpDiTNsWcEzq9pnpDetAU9Emx3uu_ivVJsYZeV8V18P3TFyZXMS6ZYH3-N82oUHyktHLvzpwzUZttqsztDwa0r9mcDpRX4tOZwGrkt8eks_UYLM4-oS16jv5_y_wBtjSgqQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>896232468</pqid></control><display><type>article</type><title>A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti</title><source>Elsevier ScienceDirect Journals Complete</source><creator>Chillo, S. ; Iannetti, M. ; Civica, V. ; Suriano, N. ; Mastromatteo, M. ; Del Nobile, M.A.</creator><creatorcontrib>Chillo, S. ; Iannetti, M. ; Civica, V. ; Suriano, N. ; Mastromatteo, M. ; Del Nobile, M.A.</creatorcontrib><description>This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were analyzed. Tenacity, elongation at break and phase shift angle (tan delta) were monitored during the cooking and overcooking of spaghetti using a dynamic mechanical analyzer. The sensorial OCT was also determined by a trained panel. Results highlight that the mechanical parameters are related with the OCT for all investigated spaghetti samples. In particular, a relationship was observed with elongation at break and tan delta.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2009.03.010</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Breaking ; Cooking ; cooking quality ; corn ; Deltas ; dynamic programming ; Dynamic tests ; Elongation ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Heating ; Mechanical properties ; Optimal cooking time ; Optimization ; pasta ; semolina ; sensory evaluation ; Spaghetti</subject><ispartof>Journal of food engineering, 2009-10, Vol.94 (3), p.222-226</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c464t-36b954a681dbbed37916f508b88102c50cc8aacf46de1bc2ae6f420e027c7b773</citedby><cites>FETCH-LOGICAL-c464t-36b954a681dbbed37916f508b88102c50cc8aacf46de1bc2ae6f420e027c7b773</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2009.03.010$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21684911$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chillo, S.</creatorcontrib><creatorcontrib>Iannetti, M.</creatorcontrib><creatorcontrib>Civica, V.</creatorcontrib><creatorcontrib>Suriano, N.</creatorcontrib><creatorcontrib>Mastromatteo, M.</creatorcontrib><creatorcontrib>Del Nobile, M.A.</creatorcontrib><title>A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti</title><title>Journal of food engineering</title><description>This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were analyzed. Tenacity, elongation at break and phase shift angle (tan delta) were monitored during the cooking and overcooking of spaghetti using a dynamic mechanical analyzer. The sensorial OCT was also determined by a trained panel. Results highlight that the mechanical parameters are related with the OCT for all investigated spaghetti samples. In particular, a relationship was observed with elongation at break and tan delta.</description><subject>Biological and medical sciences</subject><subject>Breaking</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>corn</subject><subject>Deltas</subject><subject>dynamic programming</subject><subject>Dynamic tests</subject><subject>Elongation</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heating</subject><subject>Mechanical properties</subject><subject>Optimal cooking time</subject><subject>Optimization</subject><subject>pasta</subject><subject>semolina</subject><subject>sensory evaluation</subject><subject>Spaghetti</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhi0EEkvhL0AuiFPC2HFs50ZV8VGpEgfo2XKc8a6XrJ3aXqr-e7zdwpXTyJpnXs88hLyl0FGg4uO-27sYZwzbjgGMHfQdUHhGNlTJvh2khOdkA0xAq6TkL8mrnPcAMABjG3J32eRynB-a6JqywybhYoqPIe_82kxY7hHDY-OAdmeCt2Zp1hRXTMVjbkyYH7sZQ47J12Zciz_UamP85cO2qS88hefVbHdYin9NXjizZHzzVC_I7ZfPP6--tTffv15fXd60lgte2l5M48CNUHSeJpx7OVLhBlCTUhSYHcBaZYx1XMxIJ8sMCscZIDBp5SRlf0E-nHPrundHzEUffLa4LCZgPGatRsF6xoWqpDiTNsWcEzq9pnpDetAU9Emx3uu_ivVJsYZeV8V18P3TFyZXMS6ZYH3-N82oUHyktHLvzpwzUZttqsztDwa0r9mcDpRX4tOZwGrkt8eks_UYLM4-oS16jv5_y_wBtjSgqQ</recordid><startdate>20091001</startdate><enddate>20091001</enddate><creator>Chillo, S.</creator><creator>Iannetti, M.</creator><creator>Civica, V.</creator><creator>Suriano, N.</creator><creator>Mastromatteo, M.</creator><creator>Del Nobile, M.A.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. Co</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20091001</creationdate><title>A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti</title><author>Chillo, S. ; Iannetti, M. ; Civica, V. ; Suriano, N. ; Mastromatteo, M. ; Del Nobile, M.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c464t-36b954a681dbbed37916f508b88102c50cc8aacf46de1bc2ae6f420e027c7b773</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Breaking</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>corn</topic><topic>Deltas</topic><topic>dynamic programming</topic><topic>Dynamic tests</topic><topic>Elongation</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Heating</topic><topic>Mechanical properties</topic><topic>Optimal cooking time</topic><topic>Optimization</topic><topic>pasta</topic><topic>semolina</topic><topic>sensory evaluation</topic><topic>Spaghetti</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chillo, S.</creatorcontrib><creatorcontrib>Iannetti, M.</creatorcontrib><creatorcontrib>Civica, V.</creatorcontrib><creatorcontrib>Suriano, N.</creatorcontrib><creatorcontrib>Mastromatteo, M.</creatorcontrib><creatorcontrib>Del Nobile, M.A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chillo, S.</au><au>Iannetti, M.</au><au>Civica, V.</au><au>Suriano, N.</au><au>Mastromatteo, M.</au><au>Del Nobile, M.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti</atitle><jtitle>Journal of food engineering</jtitle><date>2009-10-01</date><risdate>2009</risdate><volume>94</volume><issue>3</issue><spage>222</spage><epage>226</epage><pages>222-226</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>This study investigated the relationship between the mechanical properties and the sensorial optimal cooking time (OCT) of spaghetti. Three semolina spaghetti samples with an increasing radius and three non-conventional spaghetti samples (one wholemeal semolina and two maize-based spaghetti) were analyzed. Tenacity, elongation at break and phase shift angle (tan delta) were monitored during the cooking and overcooking of spaghetti using a dynamic mechanical analyzer. The sensorial OCT was also determined by a trained panel. Results highlight that the mechanical parameters are related with the OCT for all investigated spaghetti samples. In particular, a relationship was observed with elongation at break and tan delta.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2009.03.010</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2009-10, Vol.94 (3), p.222-226 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_896232468 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences Breaking Cooking cooking quality corn Deltas dynamic programming Dynamic tests Elongation Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Heating Mechanical properties Optimal cooking time Optimization pasta semolina sensory evaluation Spaghetti |
| title | A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T08%3A33%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20study%20of%20the%20relationship%20between%20the%20mechanical%20properties%20and%20the%20sensorial%20optimal%20cooking%20time%20of%20spaghetti&rft.jtitle=Journal%20of%20food%20engineering&rft.au=Chillo,%20S.&rft.date=2009-10-01&rft.volume=94&rft.issue=3&rft.spage=222&rft.epage=226&rft.pages=222-226&rft.issn=0260-8774&rft.eissn=1873-5770&rft.coden=JFOEDH&rft_id=info:doi/10.1016/j.jfoodeng.2009.03.010&rft_dat=%3Cproquest_cross%3E896232468%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=896232468&rft_id=info:pmid/&rft_els_id=S0260877409001356&rfr_iscdi=true |