The principal author acknowledges financial support provided through the U.S. Department of Agriculture National Needs Fellowship Program in Food Science.
Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 488–493, March 1991
How to Cite
COLE, M. E., JOHNSON, D. E., COLE, R. W. and STONE, M. B. (1991), Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives. Journal of Food Science, 56: 488–493. doi: 10.1111/j.1365-2621.1991.tb05310.x
Appreciation also is expressed to Wager Manufacturing for contributing-raw materials, labor, and facilities used to process pasta samples for this research project.
Reference to any company and/or product named by the Department is for purposes of information and does not imply approval or recommendation of the company or product to the exclusion of others which also may be suitable.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 3/7/90; accepted 7/22/90
A high temperature-short time, twin-screw extrusion process was utilized to manufacture pregelatinized pasta on a pilot-plant scale. Effects of wheat type and selected additives on color properties of dry and rehydrated pasta products were evaluated by instrumental means. Wheat type most strongly influenced instrumental color values of pregelatinized pasta. Formulation of pasta with 1.0% disodium phosphate increased saturation index of dry pasta while addition of 5.0% wheat gluten increased lightness index of rehydrated pasta. Raising levels of glyceryl monostearate from 0.75 to 2.0% increased lightness of dry and rehydrated products.