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Göteborgs universitets publikationer

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Författare och institution:
Thomas Steglich (Institutionen för kemi- och bioteknik, Chalmers & SuMo Biomaterials, Chalmers); Diana Bernin (Institutionen för kemi- och bioteknik, Teknisk ytkemi, Chalmers & Svenskt NMR-centrum vid Göteborgs universitet & SuMo Biomaterials, Chalmers); Magnus Röding (Institutionen för matematiska vetenskaper, matematisk statistik, Chalmers/GU & SuMo Biomaterials, Chalmers); M. Nyden (-); A. Moldin (-); D. Topgaard (-); M. Langton (-)
Publicerad i:
Food Research International, 62 s. 644-652
ISSN:
0963-9969
Publikationstyp:
Artikel, refereegranskad vetenskaplig
Publiceringsår:
2014
Språk:
engelska
Fulltextlänk:
Sammanfattning (abstract):
Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using H-1 magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I-0) and transverse dephasing time (T-2*) serve as indicators of the local water concentration and water-macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78 mu m in all three dimensions. MRI was combined with light microscopy to link I-0 and T-2* to microstructure components such as fiber particles and the extent of starch gelatinization. Four commercial spaghetti samples were analyzed which were made of durum wheat flour, both plain and enriched with wheat fiber, as well as with wholegrain and soft wheat flour. Although all pasta samples showed similar macroscopic water absorption as measured by weight increase, the sample structures differed at the microscopic scale. Compared to durum wheat spaghetti, the presence of fiber particles decreased T-2*, while spaghetti enriched with soft wheat flour increased T-2*. In addition, light microscopy showed that large fiber particles partly acted as barriers against water migration and protected starch granules from swelling. Smaller wheat fiber particles did not affect local starch swelling. Thus, the combination of light microscopy and MRI is a powerful tool to study the microstructure and water distribution in pasta.
Ämne (baseras på Högskoleverkets indelning av forskningsämnen):
TEKNIK OCH TEKNOLOGIER ->
Industriell bioteknik
TEKNIK OCH TEKNOLOGIER ->
Annan teknik ->
Livsmedelsteknik
Nyckelord:
Spaghetti, Microstructure, Light microscopy, MRI, Dietary fiber, T-2*
Postens nummer:
202368
Ingår i post nr:
Posten skapad:
2014-09-05 14:12
Posten ändrad:
2016-07-14 15:40

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