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A Thesis Presented to the University of Manitoba Ín Partial Ful-Filment of the Requirements for the Degree of Doctor Of

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A Thesis Presented to the University of Manitoba Ín Partial Ful-Filment of the Requirements for the Degree of Doctor Of SPAGHETTI OPTI}TZATION USTNG RESPONSE SURFÀCE DIETEODOLOGY: EFFEC1IS OF DRYING TEMPERATURE' DURUltf PROTEIN IJEVEL AND FARINA BIJENDING by Linda June Malcolmson A thesis presented to the University of Manitoba Ín partial ful-filment of the requirements for the degree of Doctor of. Philosophy IN Food and Nutritional Sciences Winnipeg, Manitoba (c) Linda June Malcolmson, 1991- Bibliothèque na(ionale E*E i¡3ä1!i"* du Canada Canad.ian Theses Serv¡ce S€fv'rce des ttrèi;es canadr'ernes O(awa. Canåda KIA ONd The- author has grnnted. an irrevocable rKXt. L'auteur a accordé une exclusive ficence allowingtþ ticence lrrévocable. et Naüoflal Ubrary non permethnt å h Bibl¡othèque of Ganada to reprodr.rce, Ë*l: d¡"hË,rte .exdus,ive or s€ll nationale du Canada de reprodulre, prêtär, copies of his/trer thes¡i by aiiy m"ans and tn d¡shibuer ou vendre des coþþs ãàä thèse gny f9.rn or format, maldr¡g-üús ü,es¡s ãrra[labþ de queþue ma¡r¡ère et souè quetquã forme ro tnterested persons" qug ce soit pour mettre des exempfaîres de cette thèse à la disposition des personnes intéressées. The author retains ownership of the-thãs¡s copyright in his/her L auteur conserye la propriété du drclit d'auteur . thesis. Neithei tt¡e nor qui protege substantial sa thèse. N¡ la thèse ni des exhaits exhacts from it mayle or otherwise òrinted substantiels de celleci ne doivent être reproduced without trilner per- imprimés mission. ou autrement reproduits sans son autorisation- rsBN Ø-3L5-76769-3 \,anada{1 rr.r SPAGHETTI OPTIMIZATION USING RESPONSE SURT'ACE }ÍETHODOLOGY: EFFECTS OF DRYING TEMPERATURE, DURI]M PROTEIN LEVEL AND FARINA BLENDING BY LINDA JUNE MALCOLMSON A thesis subnlined to tlrc Faculty of Graduate Studies of the U¡riversity of Manitoba in partial fulfìllment of the requirenrelrts of the degree of DOCTOR OF PHILOSOPHY @ 1991 Permissio¡r has been grarrted to the LIBRARY OF THE UN¡VER- S¡TY OF MANITOBA to lend or sell copies of this thesis. to the NATIONAL LIBRARY OF CANADA to rnicroñlm this thesis a¡rd to lend or æll copies oi the film, and UNIVERS¡TY MICROFILMS to publisir an abstract of ¡his thesis. The author rcærves other publication righfs, and neither the thesis nor extensive extracts frorn it may be pnnteC or other- wise reproduccd without the author's written permission. I hearby declare that f am the sole author of this thesis. I authorize the University of Manitoba to lend this thesis to other institutions or individuals for the purpose of scholarly research. Linda June Malcolmson I further authorize the University of Manitoba to reproduce this thesis by photocopying or by other means, in total or in part, ât the request of other institutions or individuals for the purpose of scholarly research. Linda June Malcolmson l-1 ABSTRÀCT Response surface methodology v/as used in the optimization of the textural and color characteristics of spaghetti. The relationship between durum protein level and spaghetti drying temperature and their effects on cooked spaghetti quality were investigated. Firmness and compression were primarily affected by protein IeveI, whereas elasticity was mainly affected by drying temperature. Cooking loss of optimaJ-Iy cooked spaghetti was primarily influenced by protein level while cooking loss of overcooked spaghetti appeared to be equally infl-uenced by both variables . As durum protein l-evel- decreased, higher drying temperatures lrere necessary to produce spaghetti of comparable quality to commercial spaghetti. The relationship between spaghetti drying temperature and blending level of hard red spring farina with durum semol-ina and their effects on cooking quality and color characteristics were also examined. Superimposing the individual contour plots for all responses permitted the identification of the region where all quality parameters met or exceeded commercial spaghetti quality. The most lirniting factors were firmness and stickiness of optirnally cooked spaghetti and compression and elasticity of overcooked spaghetti. To satisfy these constraints, blending levels with at least 60å durum semol-ina !ùere required with drying temperatures greater than 7Oo C. As the level of durum semolina decreased in the blend, higher lv- drying temperatures v¡ere necessary to produce acceptable spaghetti. fnstron methods for measuring spaghetti firnness, compression, elasticity, and stickiness were developed and the effects of operating conditions on measurements were examined. Compression force strongly influenced compression and elasticity measurements of spaghetti. Plunger size had a modest effect, although variability was reduced with smaller plunger sizes. Cornpression depth and crosshead speed influenced firmness measurements of spaghetti. Stickiness measurements were only modestly affected by compression force and plunger size. Validation of instrumental- tests v/as attained by comparing instrumental and sensory measurements of spaghetti texture. Furthermore, predictability of sensory measurements of firmness, chewiness and stickiness vtere achieved from instrumental measurements of spaghetti texture obtained using the Instron and the Grain Research Laboratory tenderness apparatus and compression tester. Cooking water composition was shown to influence stickiness and cooking loss of spaghetti. Spaghetti made from common wheat was affected more by changes in cooking water hardness than durum spaghetti. An artificially hardened water was developed and adopted for all cooking studies. -v- ÀCKNOTII,EDGEMENTS I am grateful to my advisor Dr. R. Matsuo for his support and encouragement throughout the course of this research. Appreciation is also extended to the other members of my committee: Dr. E.D. Murray, Prof. M. Vaisey-Genser, and Dr. B. Dronzek and to my external examiner Dr. J. Dick. The support of the Grain Research Laboratory is gratefully acknowledged. Thanks to G. 8e11, J. Burrows, D. Chance, D. Daniel, C. Panting, B. Vance, and K. Zaborniak for their technical assistance and to J. Babb for his advice on experimental design. f am also grateful to R. Daniel, N. Edwards, D. Hatcher, M. Lymych, J. Mell,ish, and B. Morgan not only for their technical assistance but for their support, encouragement and patience. I would also like to express ny appreciation to the following people from the University of Manitoba: to R. Balshaw for his assistance with the statistical aspects of this work, to rny panelists J. Archibald, S. Betker, J. Chan, A. Davies, M. Latta, S. Johnson, P. Parish, S. Prouten, G. Y1imaki, B. White, and B. Wiebe for their expertise, and to Dr. V. Bruce and Dr. R. Berry for their advice and support. Appreciation is also extended to A. Dupuis and R. Nichols in the preparation of this manuscript. The financial support of Borden Inc. is gratefully acknowledged. Sincere thanks to Dr. E. Skiest for his continued interest in ny research. Final1y, to my farnily and to rny friends, I am grateful for their support, encouragement, and understanding throughout the duration of rny studies. In particular, f wish to thank D. Reinisch not only for his unending support and encouragement but for his ability to make me laugh when I needed to the most. To him, I am forever gratefuÌ and it is to hin thaÈ I dedicate thís work. TÃBIJE OF CONTENTS CEAPTER PAGE 1. Introduction and Revielr of Literature. l- 1.1 INTRODT'CTION . ]- L.2 REVIEW OF IJITERã,TURE . 6 L.2.! Biochemical Basis of Pasta Cooking Qua1ity. 6 1.2.2 Optimízation of Pasta Cooking Quality 1,4 L.2.2.L Drying Temperatures . L4 L.2.2.2 Durum Protein Level . 20 L.2.2.3 Blending of Durum lrlheat With Common Wheat. 20 1.2.3 Àssessment of Pasta Cooking Quality 23 L .2 .3 . I Cooking Vüater 23 1-.2.3.2 Physical/fnstrumental Evaluations 26 I.2.3.3 Sensory Evaluations 34 I.2.4 ReJ-ating Sensory and Physical Data. 43 1.2.4.1 Principal Component Analysis of Sensory Data. 44 L.2 .4 .2 Correl-ation Analysis. 45 L.2.4 .3 Mu1tiple Regression Analys j-s. 46 L.2.5 Response Surface Methodology. 46 2. Effects of Cooking Water Composition on Stickiness and Cooking Loss of Two Brands ot Conmercial spaghetti 49 2.L INTRODITCTION 49 2.2 UATERIÀLS AND I.IETHODS. 52 2.2.1, Selection of Cooking Waters and Procedures For Preparing Formulated Waters. 52 2.2.2 Spaghetti Cooking and Testingr Procedures. 53 2.2.3 Statistical Analysis of Data. 56 2.3 RESULTS AND DISCUSSTON 57 2.3.I Cooking !{ater Composition 57 2.3.2 Effect of Water Cornposition on Stickiness 57 2.3 .3 Effect of !üater Composition on Cooking Loss 6l_ 2.4 CONCIJUSIONS. 63 - viii TABLE OF CONTENTS (contrd) 3. Selection of Instron Operating Conditions For Measuring Cooked Spaghetti Texture. 65 3.1 INTRODUCTION 65 3.2 I,IÀTERIÀLS AND }IETHODS. 7L 3.2.l- Development of Instron Test Procedures. 7I 3.2.l.L Assessment of Firmness. 74 3.2.1.2 Assessment of Compression and Relaxation 74 3.2.I.3 Assessment of Stickiness. 75 3.2.2 Operating Conditions and Level-s Sel-ected For Study. 76 3.2.3 Preparation of Spaghetti For Testing. 78 3.2.4 Statistical Analysis of Data. 78 3.3 RESUIJTS AND DISCUSSION 80 3.3.1- Effect of Operating Conditions on Instron Measurements of Compression Energy. 80 3.3.2 Effect of operating Conditions on Instron Measurements of Relaxation Time g3 1,)') Effect of Operating Conditions on Instron Measurements of Stickiness. 87 3.3.4 Effect of Operating Conditions on Instron Measurements of Firmness. 90 3.3.5 Selection of Instron Operating Conditions For Instron Tests 96 3.4 CONCLUSIONS. 99 l-x - TABLE OF CONTENTS (contrd) 4. Comparison of Sensory and Instrumental l{easurements of Spaghetti Texture 101- 4.1 INTRODITCTION l-0 r_ 4.2 UÀTERIALS ÀND I'ÍETHODS. LO4 4.2.L Selection of Commercial Spaghetti Samples 1,O4 4.2.2 Spaghetti Cooking and Handling Procedures l-04 4.2.3 Texture Àssessment Using GRL Instrumental Methods.
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