Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
ORMENESE, Rita de Cássia S. Celeste; LEITAO, Renato F. Freitas; SILVEIRA, Neliane F. Arruda y BALDINI, Vera Lúcia Signorelli. Influence of high temperature drying on egg pasta characteristics. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.1, pp. 7-12. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611998000100003.
Two different high-temperature drying cycles were applied to egg pasta. In one of the cycles, high temperature was applied at the inicial phase of the drying cycle. In the other, high temperature was applied during the latter stages of drying. Conventional process was also studied. Products obtained by high-temperature drying exhibited better color, better cooking quality, less stickiness and less cooking loss than the obtained by conventional process. Both cycles (mainly when high temperature was applied at the inicial phase) exhibited higher loss of available lysine than the conventional drying cycle. Concerning to bacteria and mould control, similar results were achieved by the three cycles.
Palabras llave : Egg pasta; High-temperature drying; Available lysine; Cooking quality.