Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3208 |
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| author | Loubnah Belahcen Denis Cassan Elodie Canaguier Marie-Hélène Robin Yuna Chiffoleau Marie-Françoise Samson Gwénaëlle Jard |
| author_facet | Loubnah Belahcen Denis Cassan Elodie Canaguier Marie-Hélène Robin Yuna Chiffoleau Marie-Françoise Samson Gwénaëlle Jard |
| author_sort | Loubnah Belahcen |
| collection | DOAJ |
| description | Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market. |
| first_indexed | 2024-03-09T20:13:38Z |
| format | Article |
| id | doaj.art-7c8a08e5dbd84ac0bbd5c366be790073 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T20:13:38Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7c8a08e5dbd84ac0bbd5c366be7900732023-11-24T00:07:41ZengMDPI AGFoods2304-81582022-10-011120320810.3390/foods11203208Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in FranceLoubnah Belahcen0Denis Cassan1Elodie Canaguier2Marie-Hélène Robin3Yuna Chiffoleau4Marie-Françoise Samson5Gwénaëlle Jard6Food Science and Nutrition Department, INP EI-Purpan, Univ. Toulouse, CEDEX 3, 31076 Toulouse, FranceIATE, Univ. Montpellier, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, FranceIATE, Univ. Montpellier, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, FranceAGIR, INRAE, 31326 Castanet Tolosan, FranceINNOVATION, Univ. Montpellier, CIRAD, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, FranceIATE, Univ. Montpellier, INRAE, Institut Agro, CEDEX 2, 34060 Montpellier, FranceFood Science and Nutrition Department, INP EI-Purpan, Univ. Toulouse, CEDEX 3, 31076 Toulouse, FranceArtisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.https://www.mdpi.com/2304-8158/11/20/3208artisanal pastacooking qualityPivot profilesensory analysis |
| spellingShingle | Loubnah Belahcen Denis Cassan Elodie Canaguier Marie-Hélène Robin Yuna Chiffoleau Marie-Françoise Samson Gwénaëlle Jard Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France Foods artisanal pasta cooking quality Pivot profile sensory analysis |
| title | Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France |
| title_full | Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France |
| title_fullStr | Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France |
| title_full_unstemmed | Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France |
| title_short | Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France |
| title_sort | physicochemical and sensorial characterization of artisanal pasta from the occitanie region in france |
| topic | artisanal pasta cooking quality Pivot profile sensory analysis |
| url | https://www.mdpi.com/2304-8158/11/20/3208 |
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