TY - JOUR
T1 - Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta
AU - Xie, Liyang
AU - Nishijima, Noriaki
AU - Oda, Yoshifumi
AU - Handa, Akihiro
AU - Majumder, Kaustav
AU - Xu, Changmou
AU - Zhang, Yue
N1 - Funding Information:
This study was supported financially by Kewpie Corporation. The authors are also grateful to Henningsen Foods, Inc. for supplying the EWP samples. Appendix A
Publisher Copyright:
© 2020
PY - 2020/3
Y1 - 2020/3
N2 - Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.
AB - Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.
KW - Precooked-frozen pasta
KW - Rheological properties
KW - Texture
KW - Thiol-disulfide exchange
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U2 - 10.1016/j.lwt.2020.109031
DO - 10.1016/j.lwt.2020.109031
M3 - Article
AN - SCOPUS:85077516465
SN - 0023-6438
VL - 122
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 109031
ER -