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Pasta Firmness and Cook Profile

Situation

Close up uncooked penne pastaA processor of several different kinds of pasta was looking for a more consistent and less time consuming way to control its outgoing product. Current methods involve extensive sensory testing with trained panels. This is very subjective and often tedious to set up.
 

As with most processed food products, the incoming raw ingredients are constantly changing. The flour that is used differs depending on where it is grown and at what time of the year it is harvested. This causes inconsistencies in the starch and protein levels in the product. Because of this, several different flours are often mixed to produce a constant starting point of the pasta production. Even still, it is a continuous battle to produce the same product from day to day.

 

Method

texture evaluation of pasta results graphBefore testing, enough pasta was cooked to perform several replications. For this particular test, penne pasta was used but this method could be applied to any number of pasta shapes. In order to show a difference in the product, different cook times were used. After the pasta cooked, drained, and cooled it was ready to be tested. 100 grams of pasta was placed in a CS-1 standard shear cell. This cell consists of 10 blades that first compress and then shear through the product. The force required to do this is a good indicator of the firmness of the pasta. Additionally, the negative force caused by the pasta when the blades are retracting is an indication of the stickiness of the sample. Both of these are important factors in the consumer’s overall impression of the product.

 

Significance

pasta texture evaluation data table

• Quick and easy test that gives repeatable, objective results with less effort and time than traditional sensory evaluation.

• Reduces the possibility of downtime due to a product that does not meet quality standards.
• Able to predict how consumers will react to product when results are compared to the sensory panel data

  

Trusted by customers across the world

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg