Studying the Viscosity Characteristics of Water Dispersions of Pasta Products by the RVA Method

Introduction: When creating perfect technological processes that make it possible to obtain a high-quality finished product, it is necessary in almost every specific case to study a whole range of physical and mechanical properties. These properties characterize the behavior of food masses under the action of mechanical loads from the working bodies of machines. Of great importance in the food industry is an objective assessment of the quality of food products and semi-finished products. In this regard, the creation and application of methods and instruments for objective quality control provides not only a replacement for organoleptic control, but also creates the prerequisites for the development of automatic control systems for technological processes in food production. The article discusses the rheological properties of pasta, namely the viscosity characteristics.
Objects and methods of research: The studies were carried out by the RVA method on the Rapid Visco Analyzer TecMaster. This unit is a rotational viscometer with the ability to control the temperature and speed of mixing, as well as the analysis of starch-containing raw materials and food products in accordance with standard test profiles. As samples of the study, pasta of group A of the highest grade "Perya" of the manufacturer LLC "MakProm" was selected, stored for 12 months at various temperatures. Storage of pasta at different temperatures is carried out as part of research work to study the terms and conditions of storage of products intended for long-term storage.
Results and discussion: Viscosity characteristics were analyzed for heat-treated and untreated samples. The RVA-TecMaster device allows you to measure such indicators as the maximum value of viscosity during the heating process (peak viscosity); minimum value of viscosity after peak viscosity (trough); difference between maximum and minimum viscosity values (breakdown); the final value of viscosity (final viscosity); difference between final and minimum viscosity values (setback); the time of formation of a starch paste of maximum viscosity (peak time); as well as to obtain dependences of viscosity on temperature and mixing time.
Conclusion: The data obtained show the change in the carbohydrate complex of pasta under the influence of temperature.

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