Food Biophysics

, Volume 10, Issue 4, pp 474–480 | Cite as

Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta

  • E. Curti
  • E. Carini
  • A. Diantom
  • F. Cassotta
  • N. E. O. Najm
  • A. D’Alessandro
  • E. Vittadini
ORIGINAL ARTICLE
First Online:
Received:
Accepted:

Abstract

The effect of gluten and glycerol (5 and 15 % of flour substitution) on physico-chemical properties and 1H Nuclear Magnetic Resonance (NMR) mobility of cooked pasta was evaluated. Pasta was cooked either for the same cooking time (10 min) or to reach 55 g water / 100 g sample. Gluten addition in pasta formulation resulted in a reduced water absorption during cooking, a slower hydration process and harder products (as compared to the control). The presence of glycerol in the formulation, on the contrary, favoured water uptake during cooking and resulted in softer products. At a molecular level, gluten did not significantly alter 1H NMR dynamics, while glycerol increased molecular mobility and proton exchange, suggesting different molecular dynamics and pasta microstructure.

Keywords

Pasta Gluten Glycerol Physico-chemical properties 1H NMR mobility 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

This work was partially supported by Emilia-Romagna Region (POR FSE 2007–2013). The authors would like to thank Michele Avellino for carrying out part of the experiments.

References

  1. 1.
    E. Carini, E. Curti, M. Minucciani, F. Antoniazzi, E. Vittadini, in Engineering Aspects of Cereal and Cereal-Based Products, ed. by R.D.P.F. Guine, P.M. Dos Reis Correia (CRC Press, Florida, 2013), p. 211Google Scholar
  2. 2.
    E. Carini, E. Curti, P. Littardi, M. Luzzini, E. Vittadini, Innov. Food Sci. Emerg. Technol. 17, 163 (2013)CrossRefGoogle Scholar
  3. 3.
    D.F. Olivera, V.O. Salvadori, J. Food Eng. 110, 487 (2012)CrossRefGoogle Scholar
  4. 4.
    G.A. Redmond, T.R. Gormleya, F. Butlerb, Lebensm.-Wiss. Technol. 38, 81 (2005)CrossRefGoogle Scholar
  5. 5.
    D.F. Olivera, V.O. Salvadori, J. Food Eng. 90, 271 (2009)CrossRefGoogle Scholar
  6. 6.
    D.F. Olivera, V.O. Salvadori, Int. J. Food Sci. Technol. 46, 1445 (2011)CrossRefGoogle Scholar
  7. 7.
    M. Kindt, G. Lercker, P. Mazzaracchio, G. Barbiroli, Food Control 17, 847 (2006)CrossRefGoogle Scholar
  8. 8.
    E. Carini, E. Curti, F. Cassotta, N.E.O. Najm, E. Vittadini, Food Chem. 144, 74 (2014)CrossRefGoogle Scholar
  9. 9.
    M. Kindt, P. Mazzaracchio, G. Barbiroli, Int. J. Food Sci. Technol. 43, 1645 (2008)CrossRefGoogle Scholar
  10. 10.
    A. Diantom, E. Carini, E. Curti, F. Cassotta, A. D’Alessandro, E. Vittadini, Food Chem. (2015). doi: 10.1016/j.foodchem.2015.04.026 Google Scholar
  11. 11.
    J.A. Gray, J.N. Bemiller, Compr. Rev. Food Sci. Food Saf. 2, 1 (2003)CrossRefGoogle Scholar
  12. 12.
    M.Y. Baik, P. Chinachoti, J. Agric. Food Chem. 49, 4031 (2001)CrossRefGoogle Scholar
  13. 13.
    M.Y. Baik, P. Chinachoti, Cereal Chem. 79, 376 (2002)CrossRefGoogle Scholar
  14. 14.
    X. Zhang, I. Burgar, M.D. Do, E. Lourbakos, Biomacromolecules 6, 1661 (2005)CrossRefGoogle Scholar
  15. 15.
    T. Gillgren, S.A. Barker, P.S. Belton, D.M. Georget, M. Stading, Biomacromolecules 10, 1135 (2009)CrossRefGoogle Scholar
  16. 16.
    R. Cubadda, M. Carcea, E. Marconi, M. Trivisonno, Cereal Chem. 84, 48 (2007)CrossRefGoogle Scholar
  17. 17.
    R.A. Grzybowski, B.J. Donnelly, J. Agric. Food Chem. 27, 380 (1979)CrossRefGoogle Scholar
  18. 18.
    N. Sozer, A. Kaya, Int. J. Food Prop. 11, 351 (2008)CrossRefGoogle Scholar
  19. 19.
    D. Bernin, T. Steglich, M. Röding, A. Moldin, D. Topgaard, M. Langton, Food Res. Int. 66, 132 (2014)CrossRefGoogle Scholar
  20. 20.
    D. Botlan, I. Helie-Fourel, Anal. Chim. Acta 311, 217 (1995)CrossRefGoogle Scholar
  21. 21.
    I. De Noni, M.A. Pagani, CRC Crit. Rev. Food Sci. Nutr. 50, 465 (2010)CrossRefGoogle Scholar
  22. 22.
    M.A. Del Nobile, M.J. Massera, J. Food Eng. 55, 237 (2002)CrossRefGoogle Scholar
  23. 23.
    M.A. Del Nobile, G.G. Buonocore, A. Panizza, G. Gambacorta, J. Food Sci. 68, 1316 (2003)CrossRefGoogle Scholar
  24. 24.
    M.A. Del Nobile, A. Baiano, A. Conte, G.J. Mocci, J. Cereal Sci. 41, 347 (2005)CrossRefGoogle Scholar
  25. 25.
    B. Cuq, J. Abecassis, S. Guilbert, Int. J. Food Sci. Technol. 38, 759–766 (2003)CrossRefGoogle Scholar
  26. 26.
    B. Cuq, C. Icard-Vernière, J. Cereal Sci. 33, 213–221 (2001)CrossRefGoogle Scholar
  27. 27.
    L. Day, M.A. Augustin, I.L. Batey, C.W. Wrigley, Trends Food Sci. Technol. 17, 82 (2006)CrossRefGoogle Scholar
  28. 28.
    I.A. Farhat, M.A. Ottenhof, V. Marie, E. De Bezenac, in Magnetic Resonance in Food Science: Latest Developments, ed. by P.S. Belton, A.M. Gil, G.A. Webb, D. Rutledge (Royal Society of Chemistry, London, 2003), p. 172CrossRefGoogle Scholar
  29. 29.
    N.M. Sereno, S.E. Hill, J.R. Mitchell, U. Scharf, I.A. Farhat, in Magnetic Resonance in Food Science: From Molecules to Man, ed. by I.A. Farhat, P.S. Belton, G.A. Webb (Royal Society of Chemistry, London, 2007), p. 89Google Scholar
  30. 30.
    G.M. Bosmans, B. Lagrain, L.J. Deleu, E. Fierens, B.P. Hills, J. Delcour, J. Agric. Food Chem. 60, 5461 (2012)CrossRefGoogle Scholar
  31. 31.
    G.M. Bosmans, B. Lagrain, N. Ooms, E. Fierens, J.A. Delcour, J. Agric. Food Chem. 61, 4646 (2013)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • E. Curti
    • 1
    • 2
  • E. Carini
    • 2
  • A. Diantom
    • 2
  • F. Cassotta
    • 3
  • N. E. O. Najm
    • 3
  • A. D’Alessandro
    • 3
  • E. Vittadini
    • 2
  1. 1.Siteia.Parma Interdepartmental Centre, Food Science DepartmentUniversity of ParmaParmaItaly
  2. 2.Food Science DepartmentUniversity of ParmaParmaItaly
  3. 3.Barilla G & R F.lli S.p.A, Research DepartmentParmaItaly

Personalised recommendations