Effect of cooking temperature on cooked pasta quality and sustainability
Author(s)
Date Issued
2020
Type
article
Volume
101
Issue
12
Start Page
4946-4958
End Page
4958
Abstract
Everyday pasta cooking has a large environmental impact. The aims of this work were to assess the effect of cooking temperatures (TC ) that were lower than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., ziti and spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption, and carbon footprint, by using a novel eco-sustainable pasta cooker.