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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
Source: 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
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 %) resulted to be about constant. Also, the main Texture Analysis parameters (e.g., cooked pasta hardness at 30 and 90% deformation, and resilience) showed no statistically significant sensitivity to WPR. On the contrary, by reducing WPR from 12 to 2 L/kg, the specific electric energy consumption linearly decreased from 1.93 to 0.39 Wh/g, and carbon footprint and eutrophication potential of pasta cooking lessened by about 80% and 50%, respectively.
CONCLUSIONS: By using the environmentally sustainable pasta cooking procedure tested here, there would be no need to cook dry pasta in a large excess of water (i.e., 10 L/kg), as commonly suggested by the great majority of pasta manufacturers. However, such a great mitigation in the environmental impact of pasta cooking asks for novel more proper pasta cookers than those currently used.
ISSN: 1097-0010
Appears in Collections:DIBAF - Archivio della produzione scientifica

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