Ellouzi Soumaya Zouari, Driss Dorra, Maktouf Sameh, Neifar Mohamed, Kobbi Ameni, Kamoun Hounaida, Chaabouni Semia Ellouze, Ghorbel Raoudha Ellouze
Unité d'Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Laboratoire des Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, 2092 El-ManarII, Tunis, Tunisia.
J Food Sci Technol. 2015 Sep;52(9):5754-62. doi: 10.1007/s13197-014-1567-4. Epub 2014 Dec 6.
In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61 °C). At high temperature (90 °C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.
在本文中，从新鲜面食副产品（PS）中提取了淀粉，并测定了其化学成分、物理和微观特性。使用商业小麦淀粉（CS）作为参照。总体而言，所研究的淀粉之间纯度相似。然而，其他化合物如蛋白质、脂质和灰分则存在显著差异。PS淀粉颗粒具有大的透镜状（25 - 33μm）和小的球状（5 - 8μm）。PS淀粉的pH值和颜色与CS淀粉报道的相似。另一方面，PS比CS具有更高的吸水能力、粘度和烹饪稳定性。PS的糊化温度与CS相似（60和61°C）。在高温（90°C）下，两种淀粉具有相似的流变行为。所获得的结果表明，PS淀粉在需要高加工温度的食品体系中具有应用潜力，如制作糖脆饼干。分析了添加PS淀粉对面团制作阶段和最终饼干品质的影响。相对于CS面团，面团粘性提高了24%，弹性提高了10%，这是显著的。质地剖面分析证实了流变学变化。
