Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking.
carbon footprint and eutrophication potential
cooking loss and starch gelatinization degree
cooking water-to-dried pasta ratio
energy consumption
texture analysis
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Feb 2019
Feb 2019
Historique:
received:
08
07
2018
revised:
30
07
2018
accepted:
30
07
2018
pubmed:
4
8
2018
medline:
21
3
2019
entrez:
4
8
2018
Statut:
ppublish
Résumé
During daily pasta cooking, the general consumer pays little attention to water and energy issues. The present study aimed to measure the cooking quality and environmental impact of a standard format of dry pasta by varying the water-to-dried pasta ratio (WPR) from 12 to 2 L kg In the above WPR range, the cooked pasta water uptake (1.3 ± 0.1 g g Cooking dry pasta in a large excess of water (ie, 10 L kg
Sections du résumé
BACKGROUND
BACKGROUND
During daily pasta cooking, the general consumer pays little attention to water and energy issues. The present study aimed to measure the cooking quality and environmental impact of a standard format of dry pasta by varying the water-to-dried pasta ratio (WPR) from 12 to 2 L kg
RESULTS
RESULTS
In the above WPR range, the cooked pasta water uptake (1.3 ± 0.1 g g
CONCLUSION
CONCLUSIONS
Cooking dry pasta in a large excess of water (ie, 10 L kg
Substances chimiques
Water
059QF0KO0R
Starch
9005-25-8
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1258-1266Subventions
Organisme : Italian Ministry of Instruction, University and Research
ID : special grant PRIN 2015 - prot. 2015MFP4RC_002
Informations de copyright
© 2018 Society of Chemical Industry.