naa a22 4500 510726593 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0976-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0976-5 Effects of Different Drying Conditions on Water Absorption and Gelatinization Properties of Pasta [Elektronische Daten] [Lifen Zhang, Takahisa Nishizu, Shiho Hayakawa, Rie Nakashima, Kiyokazu Goto] Three flat pasta types dried by low temperature (LT), high temperature (HT), and very high temperature (VHT) drying profiles were analyzed. The starch properties of these pastas, cooked at different temperatures for different times, were investigated. The starch properties were examined by observing starch swelling with a scanning electron microscope (SEM), identifying the phase difference with an ultrasonic device, and determining the water absorption and gelatinization rate with the BAP method and X-ray diffraction. The SEM images revealed expanded and gelatinized starch granules during cooking pasta and increased with drying temperature. The water absorption of pasta increased with cooking temperatures and times, and the trend was LT > HT > VHT-dried pasta. The gelatinization rate of pasta increased with cooking time and temperature. The X-ray diffractograms of pasta cooked less than 12min showed typical A-type X-ray diffraction patterns, while in pasta cooked for 12min, V-type diffraction was observed. Uncooked pasta showed an enhanced peak at about 2θ = 20°, which indicated the generation of high levels of amylose-lipid complexes. The present study found that these changes occurred during drying and may affect pasta starch characteristics. Springer Science+Business Media New York, 2012 Drying conditions nationallicence Water absorption nationallicence Ultrasonic nationallicence Gelatinization rate nationallicence BAP method nationallicence Pasta nationallicence Zhang Lifen Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut Nishizu Takahisa Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut Hayakawa Shiho Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut Nakashima Rie Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut Goto Kiyokazu Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2000-2009 1935-5130 6:8<2000 2013 6 11947 https://doi.org/10.1007/s11947-012-0976-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0976-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhang Lifen Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut NATIONALLICENCE 700 1- Nishizu Takahisa Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut NATIONALLICENCE 700 1- Hayakawa Shiho Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut NATIONALLICENCE 700 1- Nakashima Rie Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut NATIONALLICENCE 700 1- Goto Kiyokazu Department of Applied Life Science, Gifu University, 1-1Yanagido, 501-1193, Gifu, Japan aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2000-2009 1935-5130 6:8<2000 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer