ArticleFoods (Basel, Switzerland)2022
Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Antimicrobial Properties of Thermally Processed Oyster Shell Powder for Use as Calcium Supplement.Foods (Basel, Switzerland) · 2025Article
- Wheat Flour Pasta CombiningFoods (Basel, Switzerland) · 2024Article
- Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
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Abstract
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples), cooking properties (optimal cooking time, water absorption, and cooking loss), sensory characteristics (Pivot profile), and consumer appreciation. Differences in the physicochemical characteristics of the dry pasta samples partly explain the variations in pasta characteristics measured after cooking. The Pivot profile varied among pasta brands, but no major differences in hedonic properties were identified. To our knowledge, this is the first time that artisanal pasta made from flour has been characterized in terms of its physicochemical and sensory properties, which highlights the diversity of products on the market.
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