Unitus DSpace >
Dipartimento per l’Innovazione dei sistemi biologici, agroalimentari e forestali >
DIBAF - Archivio della produzione scientifica >
Please use this identifier to cite or link to this item:
|Title: ||Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking|
|Authors: ||Cimini, Alessio|
|Keywords: ||Carbon footprint and eutrophication potential|
Cooking loss and starch gelatinization degree
Cooking water-to-dried pasta ratio
|Issue Date: ||8-Jul-2018|
|Publisher: ||John Wiley & Sons|
|Citation: ||Cimini, A., Cibelli, M., Moresi, M. 2018. Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking. "Journal of the science of food and agriculture" DOI 10.1002/jsfa.9299|
|Abstract: ||BACKGROUND: During daily pasta cooking, the general consumer pays little attention to water and energy issues. The aims of this work were to measure the cooking quality of a standard format of dry pasta by varying the water-to-dried pasta ratio (WPR) in the range of 12 to 2 L/kg, and assess the environmental impact of pasta cooking.
RESULTS: In the above range of WPR, the cooked pasta water uptake (1.3±0.1 g/g), cooking loss (3.7±0.9 %), and degree of starch gelatinization (11.2±0.8 %) resulte|
|Appears in Collections:||DIBAF - Archivio della produzione scientifica|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.