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Whole Grain Pasta: A Physicochemical and Sensory Study

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Title: Whole Grain Pasta: A Physicochemical and Sensory Study
Author: West, Ryan
Department: Department of Food Science
Program: Food Science
Advisor: Duizer, LisaSeetharaman, Koushik
Abstract: Whole grain is associated with rougher texture and off-flavours which has decreased consumer acceptance. Pasta drying is also critical during production because of influence on texture and quality. The effects of drying type and whole grain content on physicochemical and qualitative properties of pasta were investigated. Increasing whole grain content lowered paste viscosity and increased cooking loss while low temperature drying improved quality. The impact of these effects on pasta texture and flavour was further explored. While bitterness, branniness, and surface roughness positively correlated with whole grain content, drying type only affected firmness. Phenolic content, headspace, and textural analysis corroborated this data. Change in pasta flavour upon addition of sodium-reduced cheese sauce was also examined. Sodium not only enhances flavour of dishes, it also suppresses bitterness. While flavours were uniquely affected upon sauce addition, sodium content did not affect bitterness. Headspace analysis using SIFT-MS showed volatile concentration to reduce, likely caused by a barrier created from the sauce.
Date: 2012-12
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