Article metrics

  • citations in SCindeks: [1]
  • citations in CrossRef:0
  • citations in Google Scholar:[=>]
  • visits in previous 30 days:5
  • full-text downloads in 30 days:4
article: 7 from 33  
Back back to result list
Journal on Processing and Energy in Agriculture
2015, vol. 19, iss. 1, pp. 31-33
article language: English
document type: Original Scientific Paper
published on: 02/03/2016
Feasibility of using different attachments for measuring textural properties of dry tagliatelle shaped pasta
Institute for Food Technology, Novi Sad



Today, there are plenty of non-traditional pastas made by substituting durum   wheat flour with multigrain flours of different cereals and pseudo cereals or   made from whole grain flours. All those changes in traditional pasta   formulation cause changes in textural properties which are considered being   one of the most important quality properties of pasta. The aim of this study   was to examine feasibility of using compression test attachments by   measuring textural properties of differently formulated commercial   tagliatelle samples with TA.XTPlus texture analyzer equipped with Ottawa and   Mini Kramer cell. For all measurements, results were expressed as the mean   of replications ± SD together with coefficients of variations as an   indicator of measurement reproducibility. Although applied attachments are   commonly used for determination of textural properties of cooked pastas, the   obtained results indicate that those attachments can be used for the   evaluation of dry pastas.