The main physico-chemical modifications during the cooking process of laboratory-made bis- cuits were monitored at different cooking times (0, 2, 4, 6, 8, 10, 12 min). Moisture content, sur- face colours and textures were measured. In addition the evolution of the flavour release was per- formed by means of an electronic nose equipped with 10 metal-oxide sensors. Multivariate sta- tistical analyses were performed to distinguish samples as a function of their physico-chemical characteristics. the electronic nose permitted differentiation between raw, under cooked, well- cooked and over cooked products. similar and complementary information was obtained consid- ering both electronic nose data and traditional physico-chemical cooking indexes. the obtained results showed that it could be feasible to monitor the changes in the biscuit’s aroma and cook- ing level directly during the process by using an electronic nose with a simplified gas sensor ar- ray, as well as allowing the optimization of the technological parameters.

S. Romani, F. Balestra, A. Angioloni, P. Rocculi, M. Dalla Rosa (2012). Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics. ITALIAN JOURNAL OF FOOD SCIENCE, 24, 32-40.

Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics

ROMANI, SANTINA;BALESTRA, FEDERICA;ANGIOLONI, ALESSANDRO;ROCCULI, PIETRO;DALLA ROSA, MARCO
2012

Abstract

The main physico-chemical modifications during the cooking process of laboratory-made bis- cuits were monitored at different cooking times (0, 2, 4, 6, 8, 10, 12 min). Moisture content, sur- face colours and textures were measured. In addition the evolution of the flavour release was per- formed by means of an electronic nose equipped with 10 metal-oxide sensors. Multivariate sta- tistical analyses were performed to distinguish samples as a function of their physico-chemical characteristics. the electronic nose permitted differentiation between raw, under cooked, well- cooked and over cooked products. similar and complementary information was obtained consid- ering both electronic nose data and traditional physico-chemical cooking indexes. the obtained results showed that it could be feasible to monitor the changes in the biscuit’s aroma and cook- ing level directly during the process by using an electronic nose with a simplified gas sensor ar- ray, as well as allowing the optimization of the technological parameters.
2012
S. Romani, F. Balestra, A. Angioloni, P. Rocculi, M. Dalla Rosa (2012). Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics. ITALIAN JOURNAL OF FOOD SCIENCE, 24, 32-40.
S. Romani; F. Balestra; A. Angioloni; P. Rocculi; M. Dalla Rosa
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/115516
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