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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/3138

Title: Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking
Authors: Cimini, Alessio
Cibelli, Matteo
Moresi, Mauro
Keywords: Carbon footprint and eutrophication potential
Cooking loss and starch gelatinization degree
Cooking water-to-dried pasta ratio
Energy consumption
Texture Analysis
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
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DOI: https://doi.org/10.1002/jsfa.9299
URI: http://hdl.handle.net/2067/3138
ISSN: 1097-0010
Appears in Collections:DIBAF - Archivio della produzione scientifica

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JSFA-Appendix A-supplementary data.pdfAppendix622.42 kBAdobe PDFView/Open
JSFA-water-pasta ratio-July 8th.pdfMain article323.13 kBAdobe PDFView/Open


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