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Whole Grain Pasta: A Physicochemical and Sensory Study

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dc.contributor.advisor Duizer, Lisa
dc.contributor.advisor Seetharaman, Koushik
dc.contributor.author West, Ryan
dc.date.accessioned 2013-01-02T20:32:25Z
dc.date.available 2013-01-02T20:32:25Z
dc.date.copyright 2012-12
dc.date.created 2012-12-18
dc.date.issued 2013-01-02
dc.identifier.uri http://hdl.handle.net/10214/5137
dc.description.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. en_US
dc.description.sponsorship MITACS Accelerate, Kraft Mississauga Mill en_US
dc.language.iso en en_US
dc.subject pasta en_US
dc.subject whole grain en_US
dc.subject hydrothermal treatment en_US
dc.subject starch pasting en_US
dc.subject sodium-reduction en_US
dc.subject SIFT-MS en_US
dc.title Whole Grain Pasta: A Physicochemical and Sensory Study en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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