The effect of egg products and drying temperatures on dried egg pasta quality has been considered. Two diagrams of temperature and three egg products were used to develop dried egg pasta. Analyses of furosine and color indexes have been carried out on pasta samples to evaluate the impact of ingredients and drying temperatures on pasta quality. The results confirmed that high drying temperatures caused higher nutritional losses compared with low drying temperatures; in fact, these samples showed a furosine content from 3.3 to 4.7 times higher than the other ones. In addition, the cholesterol oxidation increased 1.6–2 times when high temperature was applied. The only exception has been noticed on pasta formulated with eggs from hens bred with organic method; in fact, the higher tocopherols amounts in these egg products compared with egg products from conventional breeding limited the cholesterol oxidation.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1007/s00217-016-2795-9|
|Codice identificativo ISI:||WOS:000399215400010|
|Codice identificativo Scopus:||2-s2.0-85028237496|
|Titolo:||Influence of drying temperatures on the quality of pasta formulated with different egg products|
|Appare nelle tipologie:||1.1 Articolo in rivista|