At industrial level, the production of gnocchi, a typical Italian potato-based meal, is usually obtained using dried potato flakes or potato flour to which other ingredients such as wheat flour, eggs and salt are added. In recent years, an increasing trend has been observed in demand for high quality food products, obtained by a decreased impact of strong processing steps maintaining in the same time as much as possible the typical sensorial and nutritional properties of the raw fresh ingredients. Recently, the fresh pasta Italian market is responding to these needs creating a new category of gnocchi obtained using fresh potatoes. The use of this raw material shows different structural and technological characteristics compared to the dried products and leads to a dip adaptation of the formulation and in general of the processing for gnocchi production. The aim of this study was to characterize three differently formulated and processed gnocchi in terms of physico-chemical and sensorial characteristics.
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA / L. Alessandrini; F. Balestra; G. Pinnavaia; M. Dalla Rosa; S. Romani. - ELETTRONICO. - (2008), pp. I 04-I 04. (Intervento presentato al convegno ICEF 10, International Congress on Engineering and Food tenutosi a Vina de Mar, Chile nel 20-24 Aprile 2008).
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA
ALESSANDRINI, LAURA;BALESTRA, FEDERICA;PINNAVAIA, GIANGAETANO;DALLA ROSA, MARCO;ROMANI, SANTINA
2008
Abstract
At industrial level, the production of gnocchi, a typical Italian potato-based meal, is usually obtained using dried potato flakes or potato flour to which other ingredients such as wheat flour, eggs and salt are added. In recent years, an increasing trend has been observed in demand for high quality food products, obtained by a decreased impact of strong processing steps maintaining in the same time as much as possible the typical sensorial and nutritional properties of the raw fresh ingredients. Recently, the fresh pasta Italian market is responding to these needs creating a new category of gnocchi obtained using fresh potatoes. The use of this raw material shows different structural and technological characteristics compared to the dried products and leads to a dip adaptation of the formulation and in general of the processing for gnocchi production. The aim of this study was to characterize three differently formulated and processed gnocchi in terms of physico-chemical and sensorial characteristics.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
