engleski

Colour changes of pasta produced with different supplements during drying and cooking

Colour of pasta changes during its making, drying and cooking. The influence of incorporation of soy, maize and extruded maize flour, as well as lecithin, into soft wheat flour pasta (noodles) formulation on pasta colour and their changes during pasta drying and cooking were evaluated. The colour of fresh made pasta, cooked fresh pasta, dried pasta and cooked dried pasta was determined. Pasta colour was evaluated by measuring the L*, a* and b* parameters by means of a reflectance colorimeter (CR 300 Chroma-Metter, Minolta, Japan). The pasta colour index (PCI) was calculated for each sample. The b* values (yellow colour) of dried pasta were higher than the b* values of fresh made pasta except in samples made with soy and soy/maize flour blends. Accordance of instrumental colour evaluation with perceived visual acceptability of pasta samples was analysed. Comparison of instrumental measurements and visual evaluation of pasta colour showed that a* value was significantly correlated with visual evaluation of pasta and that implies need for developing new formula for pasta colour scoring in which a* value should be included. Based on the obtained results, fresh made pasta showed higher colour loss than dried pasta samples after cooking. The results showed that instrumental measuring of pasta colour could provide very good way to monitor all colour changes during pasta production and processing.

pasta with different supplements; colour changes; sensory analysis

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