Marcella Mastromatteo

X-ray microtomography to study the microstructure of cream cheese-type products

In this work, the imaging x-ray microtomography technique, new to the field of food science, was used for the analysis of fat microstructure and quantification of the fat present in cream cheese-type products. Five different types of commercially produced cheeses, chosen for their variability of texture, were used for this experiment: sample A, sample B, sample C, sample D, and sample E. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated (e.g., the geometric parameter percentage of fat volume was calculated for each image as a representation of the percentage of total fat content within the sample). The dynamic-mechanical properties of these samples were also studied using a controlled-strain rotational rheometer. Storage modulus and loss modulus were determined in a frequency range of 0.01 to 10 Hz. The strain value was obtained by preliminary strain sweep oscillatory trials to determine the linear viscoelastic region of the cream cheese-type products. Statistical correlation analysis was performed on the results to help identify any microstructural-mechanical structure relationships. The results from this study show that microtomography is a suitable technique for the microstructural analysis of fat in cream cheese-type products, as it does not only provide an accurate percentage of the volume of the fat present but can also determine its spatial distribution.

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with β-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amount added to spaghetti was continuously increased until the overall sensory quality of pasta reached the set sensory threshold (oat bran concentration = 20%). The second experimental step was aimed to improve the overall sensory quality of oat bran loaded maize spaghetti. In particular, an attempt was made to increase the sensory quality of spaghetti added with 20% oat bran by means of structuring agents. To this aim, the effects of different kinds of some hydrocolloids and egg white powder on the rheological properties of dough, as well as on quality attributes of pasta were examined. The rheological analysis showed that the addition of hydrocolloids and white egg to the dough enriched with 20% oat bran did not cause any substantial difference in the viscoelastic properties, compared to samples without any structuring agents. The best overall quality for both fresh and dry spaghetti was obtained by the addition of carboxymethylcellulose and chitosan at a concentration of 2%.

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

Abstract This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.

Effect of durum wheat cultivars on physico‐chemical and sensory properties of spaghetti

BACKGROUND Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of mono-varietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sensory properties of the final product. RESULTS Durum wheat spaghetti was manufactured using semolina from six mono-varietal cultivars. A commercially available semolina mixture was also used to produce a control pasta sample. Instrumental (i.e. rheological and texture analysis), sensory (i.e. elasticity, firmness, adhesiveness) and nutritional (i.e. protein, ash and fibre content, glycaemic index) analyses were carried out. Results highlighted differences between selected cultivars. In particular, spaghetti obtained with Anco Marzio and Cappelli semolina (modern and old cultivars, respectively) showed the highest protein content and the lowest cooking loss, compared with the other samples. CONCLUSION Spaghetti made with Cappelli semolina showed the lowest adhesiveness and the highest hardness; it recorded the best overall quality and presented the lowest glycaemic response. Hence, durum wheat pasta with a good balance between nutritional and cooking quality could be obtained from semolina based on mono-varietal cultivars.

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.

Technological Options of Packaging to Control Food Quality

The shelf life of perishable foods as meat, poultry, fish, fruit, vegetables and fresh cerealbased products is limited by various factors that generally bring to changes in odor, flavor, color and texture until to their complete unacceptability. Packaging is the main tool to pre‐ vent product deterioration and prolong its shelf life. The package protects the food against physical, chemical and biological damage. It also acts as a physical barrier to oxygen, mois‐ ture, volatile chemical compounds and microorganisms that are detrimental to food. The package has to be considered as an integral part of the preservation system because it pro‐ vides a barrier between the food and the external environment. It is usually a composite item meeting several different needs [1]. What we call the preservation role is a fundamental requirement of food packaging, since it is directly related to the safety of the consumer. Package performance depends on numerous variables, such as the initial food quality, the processing operations, the size, the shape and appearance of package, the distribution meth‐ od and the disposal of packages. Generally specking, the properties which determine their adequacy to meet performance requirements can be grouped into the following categories: mechanical, thermal, optical and mass transport properties. Mass transport phenomena are of great importance to food packaging with plastics, since a polymeric matrix is permeable to moisture, oxygen, carbon dioxide, nitrogen and other low molecular weight compounds. Glass and metal packaging materials are not permeable to low molecular weight com‐ pounds, whereas paper-based materials are too permeable. Hence, these last types of materi‐ als do not provide an opportunity for the designer to optimize the barrier properties for various applications. The polymers can provide a wide range (by three or four orders of

Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C.