Textural characterisation of lasagna made from organic whole wheat

Autores
Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the last years, trade of organic foods has risen significantly. Relevant quality studies for organic foods are generally related to environmental and health attributes/considerations. However, very few studies that analyse the traditional characteristics of food quality have been carried out. The importance of these studies is that they enable us to compare them with conventional food. Therefore, the objective of this article is to study the quality (texture and sensory properties) of lasagna prepared only with organic ingredients, without additives and through standard procedures of manufacture. Organic lasagna characteristics are compared with conventional white and whole wheat ones. The analysis of variance indicates the existence of significant differences in all the texture parameters, except for the cohesiveness. These differences show a possible interaction between the fibre and the gluten network. The relaxation curves show that conventional dough is more elastic than both the whole wheat samples; on the contrary, the viscous components are higher in whole wheat doughs, indicating the fibre-protein interaction. From the sensory analysis, the only parameter in which the organic pasta differed significantly from the conventional one was appearance. On the whole, these differences did not affect the acceptability of the product.
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
LASAGNA
ORGANIC
SENSORY ANALYSIS
TEXTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151355
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Textural characterisation of lasagna made from organic whole wheatOlivera, Daniela FlaviaSalvadori, Viviana OlgaLASAGNAORGANICSENSORY ANALYSISTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the last years, trade of organic foods has risen significantly. Relevant quality studies for organic foods are generally related to environmental and health attributes/considerations. However, very few studies that analyse the traditional characteristics of food quality have been carried out. The importance of these studies is that they enable us to compare them with conventional food. Therefore, the objective of this article is to study the quality (texture and sensory properties) of lasagna prepared only with organic ingredients, without additives and through standard procedures of manufacture. Organic lasagna characteristics are compared with conventional white and whole wheat ones. The analysis of variance indicates the existence of significant differences in all the texture parameters, except for the cohesiveness. These differences show a possible interaction between the fibre and the gluten network. The relaxation curves show that conventional dough is more elastic than both the whole wheat samples; on the contrary, the viscous components are higher in whole wheat doughs, indicating the fibre-protein interaction. From the sensory analysis, the only parameter in which the organic pasta differed significantly from the conventional one was appearance. On the whole, these differences did not affect the acceptability of the product.Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151355Olivera, Daniela Flavia; Salvadori, Viviana Olga; Textural characterisation of lasagna made from organic whole wheat; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; SUPPL. 2; 12-2006; 63-690950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01382.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:23:04Zoai:ri.conicet.gov.ar:11336/151355instacron: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:34982025-09-10 13:23:05.075CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Textural characterisation of lasagna made from organic whole wheat
title Textural characterisation of lasagna made from organic whole wheat
spellingShingle Textural characterisation of lasagna made from organic whole wheat
Olivera, Daniela Flavia
LASAGNA
ORGANIC
SENSORY ANALYSIS
TEXTURE
title_short Textural characterisation of lasagna made from organic whole wheat
title_full Textural characterisation of lasagna made from organic whole wheat
title_fullStr Textural characterisation of lasagna made from organic whole wheat
title_full_unstemmed Textural characterisation of lasagna made from organic whole wheat
title_sort Textural characterisation of lasagna made from organic whole wheat
dc.creator.none.fl_str_mv Olivera, Daniela Flavia
Salvadori, Viviana Olga
author Olivera, Daniela Flavia
author_facet Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv LASAGNA
ORGANIC
SENSORY ANALYSIS
TEXTURE
topic LASAGNA
ORGANIC
SENSORY ANALYSIS
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the last years, trade of organic foods has risen significantly. Relevant quality studies for organic foods are generally related to environmental and health attributes/considerations. However, very few studies that analyse the traditional characteristics of food quality have been carried out. The importance of these studies is that they enable us to compare them with conventional food. Therefore, the objective of this article is to study the quality (texture and sensory properties) of lasagna prepared only with organic ingredients, without additives and through standard procedures of manufacture. Organic lasagna characteristics are compared with conventional white and whole wheat ones. The analysis of variance indicates the existence of significant differences in all the texture parameters, except for the cohesiveness. These differences show a possible interaction between the fibre and the gluten network. The relaxation curves show that conventional dough is more elastic than both the whole wheat samples; on the contrary, the viscous components are higher in whole wheat doughs, indicating the fibre-protein interaction. From the sensory analysis, the only parameter in which the organic pasta differed significantly from the conventional one was appearance. On the whole, these differences did not affect the acceptability of the product.
Fil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In the last years, trade of organic foods has risen significantly. Relevant quality studies for organic foods are generally related to environmental and health attributes/considerations. However, very few studies that analyse the traditional characteristics of food quality have been carried out. The importance of these studies is that they enable us to compare them with conventional food. Therefore, the objective of this article is to study the quality (texture and sensory properties) of lasagna prepared only with organic ingredients, without additives and through standard procedures of manufacture. Organic lasagna characteristics are compared with conventional white and whole wheat ones. The analysis of variance indicates the existence of significant differences in all the texture parameters, except for the cohesiveness. These differences show a possible interaction between the fibre and the gluten network. The relaxation curves show that conventional dough is more elastic than both the whole wheat samples; on the contrary, the viscous components are higher in whole wheat doughs, indicating the fibre-protein interaction. From the sensory analysis, the only parameter in which the organic pasta differed significantly from the conventional one was appearance. On the whole, these differences did not affect the acceptability of the product.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
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/11336/151355
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Textural characterisation of lasagna made from organic whole wheat; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; SUPPL. 2; 12-2006; 63-69
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/151355
identifier_str_mv Olivera, Daniela Flavia; Salvadori, Viviana Olga; Textural characterisation of lasagna made from organic whole wheat; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; SUPPL. 2; 12-2006; 63-69
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01382.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
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score 12.48226

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