Abstract
A method using an image processing technique was developed to measure the moisture profile in pasta during its rehydration process. The method has the higher spatial resolution and can measure the lower moisture content than currently used methods. A very unique profile was recognized. Possible reasons for the profile will be discussed. The moisture distributions within pastas prepared at different temperatures were measured by the method, and the water sorption kinetics and texture of the pasta were also measured. The pasta prepared at higher temperature exhibited better textural properties. The effects of cooking temperature or salt concentration in cooking water on the kinetics and properties were also examined for the pastas prepared under different temperature-programmed conditions.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Acquistucci, R. (2000) Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions. LWT-Food Sci. Technol., 33, 48–52.
Ahmad, F.B.F.A. (1999) Effect of salts on the gelatinization and rheological properties of sago starch. J. Agric. Food Chem., 47, 3359–3366.
Aimoto, U., Ogawa, T., and Adachi, S. (2013) Water sorption kinetics of spaghetti prepared under different drying conditions. Food Sci. Technol. Res., 19, 17–22.
Aktan, B. and Khan K. (1992) Effect of high-temperature drying of pasta on quality parameters and on solubility, gel electrophoresis, and reversed-phase high-performance liquid chromatography of protein components. Cereal Chem., 69, 288–295.
Altan, A., Oztop, M.H., McCarthy, K.L., and McCarthy, M.J. (2011) Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry. J. Food Eng., 107, 200–207.
Anese, M., Nicoli, M.C., Massini, R., and Lerici C.R. (1999) Effects of drying processing on the Maillard reaction in pasta. Food Res. Int., 32, 193–199.
Baiano, A., Conte, A., and Nobile, M.A.D. (2006) Influence of drying temperature on the spaghetti cooking quality. J. Food Eng., 76, 341–347.
Becker, H.A. (1960) On the absorption of liquid water by the wheat kernel. Cereal Chem., 37, 309–323.
Bilbao-Sáinz, C., Andrés, A., and Fito, P. (2005) Hydration kinetics of dried apple as affected by drying conditions. J. Food Eng., 68, 369–376.
Chhinnan, M.S. (1984) Evaluation of selected mathematical models for describing thin-layer drying of in-shell pecans. Trans. Am. Soc. Agric. Biol. Eng., 27, 610–615.
Chiotelli, E., Pilosio, G., and Meste, M.L. (2002) Effect of sodium chloride on the gelatinization of starch: a multimeasurement study. Biopolymers, 63, 41–58.
Crank, J. (1975) The mathematics of diffusion. 1st ed., Clarendon Press, Oxford, UK.
Crank, J. and Park, G.S. (1951) Diffusion in high polymers: some anomalies and their significance. Trans. Faraday Soc., 47, 1072–1084.
Cubadda, R.E., Carcea, M., Marconi, E., and Trivisonno, M.C. (2007) Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chem., 84, 48–55.
Cunha, L.M., Oliveira, F.A.R., and Oliveira, J.C. (1998) Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. J. Food Eng., 37, 175–191.
Cunin, C. (1995) Investigations on starch and starch-emulsifier interactions in durum wheat pasta. PhD dissertation 11389. Swiss Federal Institute of Technology (ETH), Zurich, CH.
Cunina, C., Handschina, S., Waltherb, P., and Eschera, F. (1995) Structural changes of starch during cooking of durum wheat pasta. LWT-Food Sci. Technol., 28, 323–328.
Cunningham, S.E., McMinn, W.A.M., Magee, T.R.A., and Richardson, P.S. (2007) Modelling water absorption of pasta during soaking. J. Food Eng., 82, 600–607.
Dalbon, G., Grivon, D., and Pagani, M.A. (1996) Continuous manufacturing process. In “Pasta and noodles technology” ed. by Kruger, J.E., Matsu, R.B., and Dick, J.W. Am. Assoc. Cereal Chem., MN, USA.
Dawa, P.R. (2001) Pasta shape design. In “Pasta and semolina technology” ed. by Kill, R.C. and Turnbull, K. Blackwell Science Ltd., Oxford, UK.
De Temmerman, J., Verboven, P., Nicolaı¨, B., and Ramon, H. (2007) Modelling of transient moisture concentration of semolina pasta during air drying. J. Food Eng., 80, 892–903.
Del Nobile, M.A., Buonocore, G.G., Panizza, A., and Gambacorta, G. (2003) Modeling the spaghetti hydration kinetics during cooking and overcooking. J. Food Sci., 68, 1316–1323.
Dexter, J.E., Dronzek, B.L., and Matsuo, R.R. (1978) Scanning electron microscopy of cooked spaghetti. Cereal Chem., 55, 23–30.
Dexter, J.E., Matsuo, R.R., and Morgan, B.C. (1981) High temperature drying: effect on spaghetti properties. J. Food Sci., 46, 1741–1746.
Djomdi, E.R. and Ndjouenkeu, R. (2007) Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers. J. Food Eng., 78, 546–550.
Donnelly, B.J. (1982) Teflon and non-Teflon lined dies: effect on spaghetti quality. J. Food Sci., 47, 1055–1058.
Feillet, P. and Dexter, J.E. (1996) Quality requirements of durum wheat for semolina milling and pasta production. In “Pasta and noodle technology” ed. by Kruger, J.E., Matsuo, R.R., and Dick. J.W. AACC Int., MN, USA.
Fuwa, H., Komaki, T., Hidukuri, S., and Kainuma, K. (2003) Handbook of starch science (in Japanese; Denpun Kagaku no Jiten). 1st ed., Asakura Shoten, Tokyo, Japan.
García-Pascual, P., Sanjuán, N., Bon, J., Carreres, J.E., and Mulet, A. (2005) Rehydration process of Boletus edulis mushroom: characteristics and modelling. J. Sci. Food Agric., 85, 1397–1404.
García-Pascual, P., Sanjuán, N., Melis, R., and Mulet, A. (2006) Morchella esculenta (morel) rehydration process modelling. J. Food Eng., 72, 346–353.
Güler, S., Köksel, H., and Ng, P.K.W. (2002) Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Res. Int., 35, 421-427.
Hills, B.P., Babonneau, F., Quantin, V.M., Gaudet, F., and Belton, P.S. (1996) Radial NMR microimaging studies of the rehydration of extruded pasta. J. Food Eng., 27, 71–86.
Hills, B.P., Godward, J., and Wright, K.M. (1997) Fast radial NMR microimaging studies of pasta drying. J. Food Eng., 33, 321–335.
Horigane, A.K., Takahashi, H., Maruyama, S., Ohtsubo, K., and Yoshida, M. (2006) Water penetration into rice grains during soaking observed by gradient echo magnetic resonance imaging. J. Cereal Sci., 44, 307–316.
Irie, K., Horigane, A.K., Naito, S., Motoi, H., and Yoshida, M. (2004) Moisture distribution and texture of various types of cooked spaghetti. Cereal Chem., 81, 350–355.
Jay-Lin, J. and Ames, I.A. (1993) Mechanism of starch gelatinization in neutral salt solutions. Starch/Stärke, 45, 161–166.
Lamacchia, C., Di Luccia, A., Baiano, A., Gambacorta, G., la Gatta, B., Pati, S., and La Notte, E. (2007) Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour. J. Cereal Sci., 46, 58–63.
Larsson, H. (2002) Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements. Cereal Chem., 79, 544–545.
Lee, K.T., Farid, M., and Nguang, S.K. (2006) The mathematical modelling of the rehydration characteristics of fruits. J. Food Eng., 72, 16–23.
Long, R.A. and Richman, D. (1960) Concentration gradients for diffusion of vapors in glassy polymers and their relation to time dependent diffusion phenomena. J. Am. Chem. Soc., 82, 513–519.
Lucisano, M., Pagani, M.A., Mariotti, M., and Locatelli, D.P. (2008) Influence of die material on pasta characteristics. Food Res. Int., 41, 646–652.
Marabi, A., Livings, S., Jacobson, M., and Saguy, I.S. (2003) Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol., 217, 311–318.
Maskan, M. (2002) Effect of processing on hydration kinetics of three wheat products of the same variety. J. Food Eng., 52, 337–341.
Mercier, S., Des Marchais, L.P., Villeneuve, S., and Foisy, M. (2011) Effect of die material on engineering properties of dried pasta. Proc. Food Sci., 1, 557–562.
Misra, M.K. and Brooker, D.B. (1980) Thin-layer drying and rewetting equations for shelled yellow corn. Trans. Am. Soc. Agric. Biol. Eng., 23, 1254–1260.
Ogawa, T., Kobayashi, T., and Adachi, S. (2011) Water sorption kinetics of spaghetti at different temperatures. Food Bioprod. Process., 89, 135–141.
Ogawa, T. and Adachi, S. (2013) Effect of salts on the water sorption kinetics of dried pasta. Biosci. Biotechnol. Biochem., 77, 249–252.
Ogawa, T. and Adachi, S. (2014a) Effect of surface roughness on rehydration kinetics of spaghetti. Jpn. J. Food Eng., 15, 101–104.
Ogawa, T. and Adachi, S. (2014b) Measurement of moisture profiles in pasta during rehydration based on image processing. Food Bioprocess Technol., 7, 1465–1471.
Ogawa, T. and Adachi, S. (2014c) Effects of drying conditions on moisture distribution in rehydrated spaghetti. Biosci. Biotechnol. Biochem., 78, 1412–1414.
Ogawa, T. and Adachi, S. (2016) Moisture distribution and texture of spaghetti rehydrated under different conditions. Biosci. Biotechnol. Biochem., 80, 769–773.
Ogawa, T., Chuma, A., Aimoto, U., and Adachi, S. (2015) Characterization of spaghetti prepared under different drying conditions. J. Food Sci., 80, E1959–E1964.
Ogawa, T., Hasegawa, A., and Adachi, S. (2014) Effects of relaxation of gluten network on rehydration kinetics of pasta. Biosci. Biotechnol. Biochem., 78, 1930–1934.
Peleg, M. (1988) An empirical model for the description of moisture sorption curves. J. Food Sci., 53, 1216–1219.
Petitot, M., Brossard, C., Barron, C., Larre, C., Morel, M.H., and Micard, V. (2009) Modification of pasta structure induced by high drying temperatures. Effect on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chem., 116, 401–412.
Saguy, I.S., Marabi, A., and Wallach, R. (2005) New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends Food Sci. Technol., 16, 495–506.
Sandstedt, R.M., Kempf, W., and Abbott, R.C. (1960) The effect of salts on the gelatinization of wheat starch. Starch/Stärke, 12, 333–337.
Sanjuán, N., Bon, J., Clemente, G., and Mulet, A. (2004) Changes in the quality of dehydrated broccoli florets during storage. J. Food Eng., 62, 15–21.
Sanjuán, N., Simal, S., Bon, J., and Mulet, A. (1999) Modelling of broccoli stems rehydration process. J. Food Eng., 42, 27–31.
Schofield, J.D., Bottomley, R.C., Timms, M.F., and Booth, M.R. (1983) The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions, J. Cereal Sci., 1, 241–53.
Sekiyama, Y., Horigane, A.K., Ono, H., Irie, K., Maeda, T., and Yoshida, M. (2012) T2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy. Food Res. Int., 48, 374–379.
Takagi, M. and Shimoda, H. (ed) (2004) Handbook of image analysis (revised edition). University of Tokyo Press, Tokyo, Japan.
Toi, K., Odani, H., and Nakagawa, T. (1995) High-molecular-weight molecule and water (in Japanese; Koubunsi to Mizu), 1 ed. Kyoritsu Pab., Tokyo, Japan.
Tuhumury, H.C.D., Small, D.M., and Day, L. (2014) The effect of sodium chloride on gluten network formation and rheology. J. Cereal Sci., 60, 229–237.
Ukai, T., Matsumura, Y., and Urade, R. (2008) Disaggregation and reaggregation of gluten proteins by sodium chloride. J. Agric. Food Chem., 56, 1122–1130.
Uedaira, H. (1977) What is water? (in Japanese). 1st edn., Kodansha, Tokyo, Japan.
Watanabe, H. (2004) The factor which governs water migration in starchy foods. Jpn. J. Food Eng., 5, 143–151.
Weegels, P.L. and Hamer, R.J. (1998) Temperature-induced changes of wheat products. In “Interactions: The keys to cereal quality” ed. by Hamer, R.J. and Hoseney, R.C. Am. Assoc. Cereal Chem., St. Paul, MN, USA, p95–130.
Wrigley, C., Corke, H., and Walker, C.E. (2004) Encyclopedia of grain science. 1st ed., Oxford: Elsevier.
Yoshino, M., Ogawa, T., and Adachi, S. (2013) Properties and water sorption characteristics of spaghetti prepared using various dies. J. Food Sci., 78, E520–525.
Yue, P., Rayas-Duarte, P., and Elias, E. (1999) Effect of drying temperature on physicochemical properties of starch isolated from pasta. Cereal Chem., 76, 541–547.
Zhang, Y. and Cremer, P.S. (2006) Interactions between macromolecules and ions: the Hofmeister series. Curr. Opin. Chem. Biol., 10, 658–663.
Zweifel, C., Handschin, S., Escher, F., and Conde-Petit, B. (2003) Influence of high-temperature drying on structural and textural properties of durum wheat pasta. Cereal Chem., 80, 159–167.
Acknowledgments
This study was carried out during 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 also supported by a grant from the Japan Society for the Promotion of Science for a research fellow (T.O.).
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2017 Springer Japan
About this chapter
Cite this chapter
Ogawa, T., Adachi, S. (2017). Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions. In: Kaneda, I. (eds) Rheology of Biological Soft Matter. Soft and Biological Matter. Springer, Tokyo. https://doi.org/10.1007/978-4-431-56080-7_5
Download citation
DOI: https://doi.org/10.1007/978-4-431-56080-7_5
Published:
Publisher Name: Springer, Tokyo
Print ISBN: 978-4-431-56078-4
Online ISBN: 978-4-431-56080-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)