Effects of Different Heat Treatments on the Chemical and Microbiological Characteristics of Egg-free and Quail Egg Dried Pasta

Authors

  • Ildikó Szedljak
  • Viktória Tóth
  • Judit Tormási
  • Anikó Kovács
  • László Somogyi
  • László Sipos
  • Gabriella Kiskó

DOI:

https://doi.org/10.1515/hjic-2018-0024

Keywords:

dried pasta, quail egg, heat treatment, chemical and microbiological characteristics

Abstract

In Hungary, dried pasta products are very popular amongst all groups of society. In recent years the demand for not only dried pasta made from hen eggs (Gallus gallus domesticus) but from alternative types of ingredients has increased. However, according to the literature the chemical and microbiological characteristics of this type of pasta have yet to be studied in depth. The effects of the use of quail eggs and heat treatments at different temperatures were studied by chemical and microbiological measurements. The activity of oxidative enzymes and nutritional characteristics (water-soluble total polyphenol content, water-soluble antioxidant capacity, peroxidase enzymatic activity, water-soluble protein content and yellow pigment content) was tested during our experiments. The data were evaluated by relevant statistical methods. Significant differences were found both between heat treatments and between the egg content of the dried pasta samples. The peroxidase enzymatic activity and yellow pigment content increased with temperature. However, the usage of quail eggs provides a higher water-soluble protein content and water-soluble antioxidant capacity. The presence of microorganisms is decreased by increasing the drying temperature. The number of all the examined microorganisms was within limits.

Author Biographies

  • Ildikó Szedljak
    Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • Viktória Tóth
    Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • Judit Tormási
    Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • Anikó Kovács
    Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • László Somogyi
    Department of Grain and Industrial Plant Processing, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • László Sipos
    Department of Logistics and Sensory Analysis, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY
  • Gabriella Kiskó
    Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Villányi út 23, Budapest, 1113, HUNGARY

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Published

2018-12-07

How to Cite

Effects of Different Heat Treatments on the Chemical and Microbiological Characteristics of Egg-free and Quail Egg Dried Pasta. (2018). Hungarian Journal of Industry and Chemistry, 46(2), 85-90. https://doi.org/10.1515/hjic-2018-0024