Effect of different thawing methods on quality properties of stuffed pasta (manti)
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Keywords
Abstract
La pasta ripiena (mantı) è uno degli alimenti tradizionali consumati con amore in Turchia. Il mantı prodotto si presenta per il consumo fresco, congelato o essiccato. Il mantı congelato viene cotto direttamente senza scongelare. Pertanto, questo studio ha studiato gli effetti di diversi metodi di scongelamento su alcune proprietà fisico-chimiche e qualità sensoriali del congelamento della pasta ripiena (mantı). Cinque metodi di scongelamento tra cui scongelamento ad aria, scongelamento ad acqua corrente, infrarossi, scongelamento a microonde e microonde assistito a infrarossi utilizzati singolarmente. È stato determinato che il tempo di scongelamento più breve era il metodo a microonde assistito da infrarossi e il metodo più lungo era l'aria calda secca. Il metodo di scongelamento non ha modificato il pH, i valori di umidità e l'aumento di peso (p>0,05). È stato riscontrato che le qualità sensoriali e le quantità di sostanza secca che passano nell'acqua dei campioni erano diverse (p<0,05). Si è concluso che lo scongelamento era necessario per il mant frozen congelato e che il miglior metodo di scongelamento era il microonde.
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Süleyman Gökmen, Karamanoğlu Mehmetbey University, Karaman, Turkey.
Department of Food Processing, Karamanoğlu Mehmetbey University, Karaman, Turkey.