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Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

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An Erratum to this article was published on 17 August 2014

Abstract

A method using an image processing technique was developed to measure the moisture profile in pasta during its rehydration process. The method is based on the increase in sample color brightness with increasing moisture content. Compared to currently used methods, this method has the advantage that moisture contents around 0.1 kg-H2O/kg-d.m. can be easily measured at a spatial resolution of 1.6 μm. The moisture profiles obtained by this method suggested that penetration of water into small holes and cracks on the pasta surface, water diffusion in the pasta, and structural relaxation of the protein matrix play important roles in the rehydration mechanism. It was also suggested that starch granule gelatinization prevented water migration into the interior portion of the pasta.

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Acknowledgments

This study was carried out as a part of the project study of “The Cereal Science Consortium by the Graduate School of Agriculture, Kyoto University and the Nisshin Seifun Group, Inc.” This study was supported in part by a grant from the Japan Society for the Promotion of Science for a research fellow (T.O.).

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  1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan

    Takenobu Ogawa & Shuji Adachi

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  1. Takenobu Ogawa
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  2. Shuji Adachi
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Correspondence to Shuji Adachi.

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Ogawa, T., Adachi, S. Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing. Food Bioprocess Technol 7, 1465–1471 (2014). https://doi.org/10.1007/s11947-013-1156-y

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  • DOI: https://doi.org/10.1007/s11947-013-1156-y

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