Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta

Autores
Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The ready-meals market has grown significantly in developed countries over the past decade. In particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is an excellent choice of processed organic food. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of foods. The aim of this work was to study the influence of two freezing conditions (air blast and cryogenic) on the quality of cooked organic pasta, in particular organic tagliatelle. Textural characteristics (Textural Profile Analysis) and rheological measurements (relaxation and dynamic oscillatory tests) were performed in fresh cooked and frozen cooked pasta. The experimental results confirm that freezing produces structural damage in both frozen cooked organic pasta, the elasticity, the firmness and the water holding capacity being the more affected parameters. Textural analysis demonstrated that freezing rate was directly correlated to their derived parameters. A sensory analysis confirmed that instrumental results are detected by consumers.
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
FREEZING
ORGANIC PASTA
RHEOLOGY
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:11336/160068
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pastaOlivera, Daniela FlaviaSalvadori, Viviana OlgaFREEZINGORGANIC PASTARHEOLOGYTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ready-meals market has grown significantly in developed countries over the past decade. In particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is an excellent choice of processed organic food. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of foods. The aim of this work was to study the influence of two freezing conditions (air blast and cryogenic) on the quality of cooked organic pasta, in particular organic tagliatelle. Textural characteristics (Textural Profile Analysis) and rheological measurements (relaxation and dynamic oscillatory tests) were performed in fresh cooked and frozen cooked pasta. The experimental results confirm that freezing produces structural damage in both frozen cooked organic pasta, the elasticity, the firmness and the water holding capacity being the more affected parameters. Textural analysis demonstrated that freezing rate was directly correlated to their derived parameters. A sensory analysis confirmed that instrumental results are detected by consumers.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; ArgentinaElsevier2009-01info: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/11336/160068Olivera, Daniela Flavia; Salvadori, Viviana Olga; Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta; Elsevier; Journal of Food Engineering; 90; 2; 1-2009; 271-2760260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877408003300info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.06.041info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:04Zoai:ri.conicet.gov.ar:11336/160068instacron: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:34982025-09-03 09:46:05.128CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
title Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
spellingShingle Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
Olivera, Daniela Flavia
FREEZING
ORGANIC PASTA
RHEOLOGY
TEXTURE
title_short Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
title_full Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
title_fullStr Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
title_full_unstemmed Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
title_sort Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
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 FREEZING
ORGANIC PASTA
RHEOLOGY
TEXTURE
topic FREEZING
ORGANIC PASTA
RHEOLOGY
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 The ready-meals market has grown significantly in developed countries over the past decade. In particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is an excellent choice of processed organic food. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of foods. The aim of this work was to study the influence of two freezing conditions (air blast and cryogenic) on the quality of cooked organic pasta, in particular organic tagliatelle. Textural characteristics (Textural Profile Analysis) and rheological measurements (relaxation and dynamic oscillatory tests) were performed in fresh cooked and frozen cooked pasta. The experimental results confirm that freezing produces structural damage in both frozen cooked organic pasta, the elasticity, the firmness and the water holding capacity being the more affected parameters. Textural analysis demonstrated that freezing rate was directly correlated to their derived parameters. A sensory analysis confirmed that instrumental results are detected by consumers.
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 The ready-meals market has grown significantly in developed countries over the past decade. In particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is an excellent choice of processed organic food. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of foods. The aim of this work was to study the influence of two freezing conditions (air blast and cryogenic) on the quality of cooked organic pasta, in particular organic tagliatelle. Textural characteristics (Textural Profile Analysis) and rheological measurements (relaxation and dynamic oscillatory tests) were performed in fresh cooked and frozen cooked pasta. The experimental results confirm that freezing produces structural damage in both frozen cooked organic pasta, the elasticity, the firmness and the water holding capacity being the more affected parameters. Textural analysis demonstrated that freezing rate was directly correlated to their derived parameters. A sensory analysis confirmed that instrumental results are detected by consumers.
publishDate 2009
dc.date.none.fl_str_mv 2009-01
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/11336/160068
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta; Elsevier; Journal of Food Engineering; 90; 2; 1-2009; 271-276
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160068
identifier_str_mv Olivera, Daniela Flavia; Salvadori, Viviana Olga; Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta; Elsevier; Journal of Food Engineering; 90; 2; 1-2009; 271-276
0260-8774
1873-5770
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://www.sciencedirect.com/science/article/pii/S0260877408003300
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.06.041
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 Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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