Sensory and physical-chemical characterization of different types of pasta


Corina I. Megyesi, Laura Rădulescu, Cristina Mitroi, Nicoleta G. Hădărugă*

Volume 28, Issue 2;
Pages: 149-152; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Pasta is a basic food that is traditionally eaten all over in Romania, in soups or broths, in the form of pasta with cheese, sauces or sweet desserts. With the rapprochement of Romanian civilization with that of Western European countries, the consumption of pasta in Romania is constantly increasing.

Pasta is included in the category of food products with a relatively long shelf life, obtained from different types of flour (most often wheat flour, recently durum wheat flour) and water. To these two basic components it can be added different additives, such as: eggs, tomato paste, carrot juice, spinach and so on.

The high nutritional value of flour products is based not only on their energy intake, conferred by the high content of carbohydrates and fats, but also on the value of all components that represent forms that can be easily assimilated by the human body.

In this study, the commercial samples of wheat flour pasta were characterized from sensory and physical-chemical point of view. Thus, it was determined the appearance, color, smell and taste of the samples, but also the water content, the acidity, the breaking load when bending, the increase in volume and the boiling behavior, and also, the egg content.

The obtained results show that all analyzed pasta samples situated within standard values.

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