Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

摘要

This study aimed to evaluate the changes throughout storage of pasta formulations enriched with basil, beet, cheese, chocolate, coffee, dried tomato, ginger, pepper, rosemary, socol, spinach, and wine in metallic and transparent packages. Pasta color, moisture content, water activity (a_w), pH, total titratable acidity, cooking time, water absorption, and cooking loss were evaluated for 120 days. The packages used were efficient throughout storage in preserving moisture, a_w, pH, total titratable acidity, cooking time, and water absorption for all formulations. Cooking loss and kinetics of the total color difference (ΔE) of some pasta were significantly (p ＜ .05) affected. Beet pasta was the only one that showed a significant difference in cooking loss (p ＜ .05) and ΔE was not influenced by packaging and storage time. Spinach pasta presented the largest ΔE between the two packaging types after 120 days. The metallic packaging was better at preservation of the pasta color throughout storage.