naa a22 4500 510725996 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0906-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0906-6 Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices [Elektronische Daten] [A. Cavazza, C. Corradini, M. Rinaldi, P. Salvadeo, C. Borromei, R. Massini] The drying process of pasta plays a crucial role in assuring its final quality, since the operational conditions of this process may imply thermal and mechanical damage that also affect final product yield. In this work, independent analyses on furosine, carbohydrates, and color indices (red, yellow, and lightness) have been conducted on pasta samples produced by an Italian pasta factory in order to correlate the examined parameters with pasta drying process. The investigation has been focused on pasta samples having different shapes in order to evaluate how the considered parameters are affected by the specific thermal process scheduled for each pasta format. The same analyses were also performed on semolina used for each pasta sample production, with the aim of verifying whether furosine amount, color indices, and maltulose change in relationship with Maillard reaction (MR) occurring during the drying process. Maltulose presence has been evaluated in semolina for the first time. In addition, the study has been extended to commercial pasta samples of different qualities; a Principal Component Analysis (PCA) has also been conducted to combine together all observed data with the aim of proposing an overall quality index. Finally, a statistical model based on chemical and color parameters as independent variables was successfully developed (R 2 = 0.990) by means of a multiple linear regression (MLR) analysis to predict commercial pasta cook values and drying cycles as consequences. Springer Science+Business Media, LLC, 2012 Pasta nationallicence Maillard reaction nationallicence Color indices nationallicence Furosine nationallicence Maltulose nationallicence Thermal treatment nationallicence C 0 : Cook value index with reference temperature of 100°C and z = 33°C nationallicence $$ C_{{100}}^{{22.9}} $$ : Cook value with reference temperature of 100°C and z = 22.9 °C nationallicence LT-LT : Low temperature long time treatment nationallicence HT-ST : High temperature short time treatment nationallicence VHT-ST : Very high temperature short time treatment nationallicence MLR : Multiple linear regression nationallicence MR : Maillard reaction nationallicence PCI : Pasta color index nationallicence PCA : Principal components analysis nationallicence Cavazza A. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut Corradini C. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut Rinaldi M. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, Parma, Italy aut Salvadeo P. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut Borromei C. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut Massini R. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, Parma, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2721-2731 1935-5130 6:10<2721 2013 6 11947 https://doi.org/10.1007/s11947-012-0906-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0906-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cavazza A. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut NATIONALLICENCE 700 1- Corradini C. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut NATIONALLICENCE 700 1- Rinaldi M. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, Parma, Italy aut NATIONALLICENCE 700 1- Salvadeo P. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut NATIONALLICENCE 700 1- Borromei C. Dipartimento di Chimica Generale e Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17/A, Parma, Italy aut NATIONALLICENCE 700 1- Massini R. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parco Area delle Scienze 181/A, Parma, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2721-2731 1935-5130 6:10<2721 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer