Effect of extrusion process on properties of cooked, fresh egg pasta

The objective of this study was to evaluate the chemical and physical characteristics of cooked fresh egg pasta samples obtained using two different production methodologies: extrusion and lamination. The samples of fresh egg pasta were produced in a industrial plant and subjected to the different lamination processes. For each type of sample colour, cooking behaviour, texture, furosine content and pasta surface characteristic were evaluated. Besides, the two kinds of products were analyse using Fourier transform near-infrared (FT–NIR) spectroscopy. The extruded pasta were tougher than the sheet-rolled pasta, absorbed more water during the cooking and released more total organic matter (TOM) in the rising water. The different colour that the two type of pasta present after the heat treatment reducing after the cooking, due to water absorption, and two samples were more similar. The results obtained show that extrusion process determine higher furosine content than sheet rolled processes.