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Thermal analysis and food quality

The possibility to qualify the pasta processing

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Summary

Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive tool to discriminate the industrial processing of spaghetti pasta by focusing the attention on the thermal profiles of the structured water release. Thirteen different name-brand and store-brand kinds of spaghetti pasta were analysed. The results show different profiles according to the drying procedures. By on-line coupling a FTIR spectrometer to the thermobalance, the evolved gas analysis (EGA) allowed to confirm the water releasing step.

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Authors and Affiliations

  1. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    S. Materazzi

  2. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    S. De Angelis Curtis

  3. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    F. Sagone

  4. IRSAM Rome, Italy

    G. B. Quaglia

  5. IRSAM Rome, Italy

    F. M. Bucarelli

  6. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    S. Aquili

  7. Dept. of Chemical Sciences and Technologies, University of Rome ’Tor Vergata’, Italy

    R. Paolesse

  8. Dept. of Chemical Engineering M. M. P. M., University of Rome ’La Sapienza’, Italy

    S. Vecchio

  9. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    R. Curini

  10. Dept. of Chemistry, University of Rome, ’La Sapienza’, Italy

    G. D’Ascenzo

Authors
  1. S. Materazzi
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  2. S. De Angelis Curtis
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  3. F. Sagone
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  4. G. B. Quaglia
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  5. F. M. Bucarelli
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  6. S. Aquili
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  7. R. Paolesse
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  8. S. Vecchio
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  9. R. Curini
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  10. G. D’Ascenzo
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Materazzi, S., De Angelis Curtis, S., Sagone, F. et al. Thermal analysis and food quality. J Therm Anal Calorim 80, 465–467 (2005). https://doi.org/10.1007/s10973-005-0678-6

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  • DOI: https://doi.org/10.1007/s10973-005-0678-6

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