Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 29, Volume 10, Issue 3 - Serial Number 29, October 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i3.38076

Author

Behzad Nasehi^*

Abstract

Pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. At the present, these products are producing with wheat flour and old technology, or semolina and modern technology. The goal of this study was the Assessment of spaghetti's quality that are producing in Iran, for this purpose Samples were taken from all factories in the Khuzestan province that have produced spaghetti via old method and characteristics of them based on the standard methods, compared with spaghetti produced by modern technology. The analysis showed, the cooking, chemical, sensorial and microbiological characteristics have significantly different (p≤ 0.05) in types of spaghetti. So that the amount of protein and cooking time of these samples were fewer and cooking loss of them was more than the control samples. On the other hand, the panelists were evaluated the appearance, color and taste of controls better than others samples. The results also showed that the amount of the microbial contamination, except coliform, were in the standard range, however, the content of the infection in these samples were more than the controls.

Keywords

Semolina; Cooking loss; Dryer; Total Count; Extrusion

References