Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta

Autores
Aranibar Vaca, Carolina; Aguirre, A.; Borneo Benista, Rafael
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with partially deoiled chia flour (PDCF) was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65°C for 24 h. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65°C, while the non-enriched pasta properties improved at 55ºC.
Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aguirre, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Materia
KINETICS
CHIA FLOUR
MODELING
PASTA QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/226998
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat PastaAranibar Vaca, CarolinaAguirre, A.Borneo Benista, RafaelKINETICSCHIA FLOURMODELINGPASTA QUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with partially deoiled chia flour (PDCF) was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65°C for 24 h. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65°C, while the non-enriched pasta properties improved at 55ºC.Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Aguirre, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaUniversal Wiser Publisher2023-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/226998Aranibar Vaca, Carolina; Aguirre, A.; Borneo Benista, Rafael; Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta; Universal Wiser Publisher; Food Science and Engineering; 5; 1; 11-2023; 10-252717-58202717-5839CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ojs.wiserpub.com/index.php/FSE/article/view/3238info:eu-repo/semantics/altIdentifier/doi/10.37256/fse.5120243238info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:25:19Zoai:ri.conicet.gov.ar:11336/226998instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:25:20.177CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
title Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
spellingShingle Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
Aranibar Vaca, Carolina
KINETICS
CHIA FLOUR
MODELING
PASTA QUALITY
title_short Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
title_full Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
title_fullStr Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
title_full_unstemmed Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
title_sort Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
dc.creator.none.fl_str_mv Aranibar Vaca, Carolina
Aguirre, A.
Borneo Benista, Rafael
author Aranibar Vaca, Carolina
author_facet Aranibar Vaca, Carolina
Aguirre, A.
Borneo Benista, Rafael
author_role author
author2 Aguirre, A.
Borneo Benista, Rafael
author2_role author
author
dc.subject.none.fl_str_mv KINETICS
CHIA FLOUR
MODELING
PASTA QUALITY
topic KINETICS
CHIA FLOUR
MODELING
PASTA QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with partially deoiled chia flour (PDCF) was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65°C for 24 h. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65°C, while the non-enriched pasta properties improved at 55ºC.
Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aguirre, A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
description The effect of drying temperature on the quality and drying kinetics of wheat pasta enriched with partially deoiled chia flour (PDCF) was evaluated. Wheat pasta was prepared with different proportions of PDCF (0, 5 and 10%, wheat based) and dried at 45, 55 and 65°C for 24 h. Experimental data were fitted to different empirical models. Drying kinetics, drying rate (DR), effective moisture diffusivity (Deff), pasta cooking parameters, microstructure, textural and color were analyzed. The Midilli model had the most suitable performance to describe pasta drying kinetics behaviour. Pasta enriched with PDCF required higher energy input for drying. High drying temperatures had a great impact on enriched pasta quality. Pasta was darker, opaque, irregular, and porous. Cooking time and cooking losses decreased. Hardness was not affected. The strength and microstructure properties of enriched pasta improved at 65°C, while the non-enriched pasta properties improved at 55ºC.
publishDate 2023
dc.date.none.fl_str_mv 2023-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/226998
Aranibar Vaca, Carolina; Aguirre, A.; Borneo Benista, Rafael; Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta; Universal Wiser Publisher; Food Science and Engineering; 5; 1; 11-2023; 10-25
2717-5820
2717-5839
CONICET Digital
CONICET
url http://hdl.handle.net/11336/226998
identifier_str_mv Aranibar Vaca, Carolina; Aguirre, A.; Borneo Benista, Rafael; Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta; Universal Wiser Publisher; Food Science and Engineering; 5; 1; 11-2023; 10-25
2717-5820
2717-5839
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ojs.wiserpub.com/index.php/FSE/article/view/3238
info:eu-repo/semantics/altIdentifier/doi/10.37256/fse.5120243238
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universal Wiser Publisher
publisher.none.fl_str_mv Universal Wiser Publisher
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082686372806656
score 13.22299

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