Dynamic viscoelastic properties of pasta as a function of temperature and water content

Pawan Singh Takhar, Manish V. Kulkarni, Kerry Huber

Research output: Contribution to journalArticlepeer-review

Abstract

Pasta samples were tested in the linear viscoelasticity range using a dynamic mechanical thermal analyzer over the temperature range of 25 to 95C and the water content range of 12 to 20% (weight of water/weight of solids). To obtain wholesome pasta samples at different moisture levels, the intermittent Sorption technique was used. The behavior of G′ and tanδ versus temperature curves exhibited a transition, which was determined to be the glass transition by making comparisons to the literature values of glass transition for starch and semolina extrudates. At 12.5% water content, glass transition initiated at 48.7C. With increase in water content values, the initiating glass transition temperature decreased. At 19.7% water content, glass transition was observed in the temperature range of 36.9 to 57.3C. Although pasta contains about 13% protein fraction, it did not seem to affect the major part of glass transition range because the pasta proteins become mobile at temperatures greater than 80C and water content greater than 17%.

Original languageEnglish (US)
Pages (from-to)696-710
Number of pages15
JournalJournal of Texture Studies
Volume37
Issue number6
DOIs
StatePublished - Dec 1 2006
Externally publishedYes

Keywords

  • Drying
  • Dynamic viscoelastic properties
  • Glass transition
  • Loss modulus
  • Non-fickian
  • Pasta
  • Sorption
  • Storage modulus
  • Viscoelasticity

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science

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