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Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Steglich, Thomas; Bernin, Diana; Roding, Magnus; Nyden, Magnus; Moldin, Annelie; Topgaard, Daniel LU and Langton, Maud (2014) In Food Research International 62. p.644-652
Abstract
Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using H-1 magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I-0) and transverse dephasing time (T-2*) serve as indicators of the local water concentration and water-macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78 mu m in all three dimensions. MRI was combined with light microscopy to link I-0 and T-2* to... (More)
Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using H-1 magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I-0) and transverse dephasing time (T-2*) serve as indicators of the local water concentration and water-macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78 mu m in all three dimensions. MRI was combined with light microscopy to link I-0 and T-2* to microstructure components such as fiber particles and the extent of starch gelatinization. Four commercial spaghetti samples were analyzed which were made of durum wheat flour, both plain and enriched with wheat fiber, as well as with wholegrain and soft wheat flour. Although all pasta samples showed similar macroscopic water absorption as measured by weight increase, the sample structures differed at the microscopic scale. Compared to durum wheat spaghetti, the presence of fiber particles decreased T-2*, while spaghetti enriched with soft wheat flour increased T-2*. In addition, light microscopy showed that large fiber particles partly acted as barriers against water migration and protected starch granules from swelling. Smaller wheat fiber particles did not affect local starch swelling. Thus, the combination of light microscopy and MRI is a powerful tool to study the microstructure and water distribution in pasta. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Spaghetti, Microstructure, Light microscopy, MRI, Dietary fiber, T-2*
in
Food Research International
volume
62
pages
644 - 652
publisher
Elsevier
external identifiers
  • wos:000340015100076
  • scopus:84899930995
ISSN
0963-9969
DOI
10.1016/j.foodres.2014.04.004
language
English
LU publication?
yes
id
a6bd43d3-8194-4528-b438-51725ad89026 (old id 4659576)
date added to LUP
2014-09-25 12:18:06
date last changed
2017-04-09 03:16:54
@article{a6bd43d3-8194-4528-b438-51725ad89026,
  abstract     = {Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using H-1 magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I-0) and transverse dephasing time (T-2*) serve as indicators of the local water concentration and water-macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78 mu m in all three dimensions. MRI was combined with light microscopy to link I-0 and T-2* to microstructure components such as fiber particles and the extent of starch gelatinization. Four commercial spaghetti samples were analyzed which were made of durum wheat flour, both plain and enriched with wheat fiber, as well as with wholegrain and soft wheat flour. Although all pasta samples showed similar macroscopic water absorption as measured by weight increase, the sample structures differed at the microscopic scale. Compared to durum wheat spaghetti, the presence of fiber particles decreased T-2*, while spaghetti enriched with soft wheat flour increased T-2*. In addition, light microscopy showed that large fiber particles partly acted as barriers against water migration and protected starch granules from swelling. Smaller wheat fiber particles did not affect local starch swelling. Thus, the combination of light microscopy and MRI is a powerful tool to study the microstructure and water distribution in pasta. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Steglich, Thomas and Bernin, Diana and Roding, Magnus and Nyden, Magnus and Moldin, Annelie and Topgaard, Daniel and Langton, Maud},
  issn         = {0963-9969},
  keyword      = {Spaghetti,Microstructure,Light microscopy,MRI,Dietary fiber,T-2*},
  language     = {eng},
  pages        = {644--652},
  publisher    = {Elsevier},
  series       = {Food Research International},
  title        = {Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.04.004},
  volume       = {62},
  year         = {2014},
}