Use of discrimination analysis to identify differences during cooking of novel pasta formulations

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100291

F Boukid , P Littardi , E Carini , A Diantom , E Curti , Y Vodovotz , E Vittadini

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Abstract

Given the great innovation in pasta formulations, elucidating factors that will impact pasta behaviour during cooking is essential when alternative ingredients are incorporated. Whole wheat (W), vegetable (V) and gluten free (GF) pastas (from raw to overcooked) were analysed using a multiscale approach and compared with a standard (STD) formulation. Macroscopic (moisture content and hardness), mesoscopic (viscoelastic properties and degree of gelatinization) and molecular (¹H NMR relaxometry) properties were evaluated and coupled with discrimination analysis (by means of principal components analysis and partial least square). Results from 2-ways ANOVA indicated that the cooking time (CT) was the main factor influencing the studied properties overlapping the effect of pasta formulation (PF). The application of partial least square analysis was effective in indicating viscoelastic properties and several molecular mobility indicators as typifying features able to describe pasta behaviour during cooking and discriminating GF from their gluten-containing counterparts.

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利用判别分析识别新型意大利面配方烹饪过程中的差异

考虑到意大利面配方的巨大创新，在加入替代成分时，阐明影响意大利面在烹饪过程中的行为的因素是必不可少的。采用多尺度方法对全麦(W)、蔬菜(V)和无麸质(GF)意大利面(从生的到煮熟的)进行了分析，并与标准(STD)配方进行了比较。对其宏观(含水率和硬度)、介观(粘弹性和糊化程度)和分子(1H NMR弛豫)性能进行了评价，并结合判别分析(通过主成分分析和偏最小二乘法)。双因素方差分析结果表明，蒸煮时间(CT)是影响面食配方(PF)性能的主要因素。偏最小二乘分析的应用可以有效地表明粘弹性特性和一些分子迁移率指标作为描述面食在烹饪过程中的行为的典型特征，并将GF与麸质区分开来。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.