Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

作者：Bernin Diana; Steglich Thomas^*; Roeding Magnus; Moldin Annelle; Topgaard Daniel; Langton Maud

来源：Food Research International, 2014, 66: 132-139.

DOI：10.1016/j.foodres.2014.09.007

• Spaghetti
• Salt
• MRI
• Gluten
• Starch
• Real-time

Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using H-1 MRI in real-time with a temporal resolution of 45 s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress.

• 出版日期2014-12