Assessment of the quality of fusilli-form pastas available on the Warsaw market
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| Authors: | Daria Romankiewicz1, Grażyna Cacak-Pietrzak1, Magdalena Gońda1 1Division of Cereal Technology, Faculty of Food Science, Warsaw University of Life Science ul. Nowoursynowska 159c, 02-776 Warszawa |
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| Abstract : | The aim of the project was the assessment of the quality of fusilli-form pastas produced by various manufacturers. The content of basic chemical components such as: water, protein, mineral components (e.g. ash) was also assayed, and the content of pasta of inappropriate length or deformed shape was determined. The dry mass losses during cooking as well as the factor of pastas mass increase was determined. The sensory assessment of the pastas was conducted after cooking. The content of water was in the range from 6.5 to 8.7%, while the content of total ash from 0.66 to 1.02%. The content of total protein in tested pastas was in the range from 11.7 to 14.1%. The dry mass losses of pastas during cooking were from 4.29 to 5.26% and the factor of pasta mass increase from 1.96 to 2.66%. Pasta made from combination of durum wheat and wheat flour with an addition of eggs received the lowest number of points during the sensory assessment. Other pastas were highly marked, which indicates their exceptional culinary quality. |
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| Keywords : | pasta, quality, fusilli, semolina, wheat flour | ||||||||
| Language : | Polish | ||||||||