Advanced search
Start date
Betweenand

Imaging techniques for determination of pasta composition during cooking

Grant number: 19/06842-0
Support type:Scholarships abroad - Research Internship - Doctorate (Direct)
Effective date (Start): July 20, 2019
Effective date (End): July 19, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Douglas Fernandes Barbin
Grantee:Amanda Teixeira Badaró
Supervisor abroad: José Blasco-Ivars
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Instituto Valenciano de Investigaciones Agrarias (IVIA), Spain  
Associated to the scholarship:17/17628-3 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products, BP.DD

Abstract

Pasta is a very important and popular food around the world due to its ease of preparation, transportation and cooking. Traditionally, it is obtained from the extrusion of durum wheat semolina and water, but can be added of alternative ingredients, as fiber, to increase its nutritional value. However, by incorporating extra ingredients to pasta formulation, its quality properties can be affected, such as color, optimal cooking time, cooking losses, among others. The traditional methods of analysis of such attributes can be time-consuming, expensive and invasive, besides not allowing a control of how added nutrients can influence the food matrix. Hence, pasta enriched with fibers and the changes during the cooking process of pasta will be studied by rapid and non-invasive techniques such as Near Infrared Hyperspectral Imaging (NIR-HSI) and Infrared Thermal Imaging (ITI). Enriched pasta will be produced in different percentages of fiber, and the NIR-HSI and ITI images will be acquired for the development of PLSR models, in order to monitor the cooking process and quantify the amount of fiber added to the pasta. Thus, it is expected to develop a new method for control of pasta cooking process and fiber quantification. (AU)

News published in Agência FAPESP Newsletter about the scholarship:
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GARCIA-MARTIN, JUAN FRANCISCO; BADARO, AMANDA TEIXEIRA; BARBIN, DOUGLAS FERNANDES; ALVAREZ-MATEOS, PALOMA. Identification of Copper in Stems and Roots of Jatropha curcas L. by Hyperspectral Imaging. PROCESSES, v. 8, n. 7, . (17/17628-3, 19/06842-0)
TEIXEIRA BADARO, AMANDA; MANUEL AMIGO, JOSE; BLASCO, JOSE; ALEIXOS, NURIA; FERREIRA, AMANDA RIOS; PEDROSA SILVA CLERICI, MARIA TERESA; BARBIN, DOUGLAS FERNANDES. Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta. Food Chemistry, v. 343, . (14/50951-4, 17/17628-3, 08/57808-1, 19/06842-0, 15/24351-2)
BADARO, AMANDA TEIXEIRA; FRANCISCO GARCIA-MARTIN, JUAN; DEL CARMEN LOPEZ-BARRERA, MARIA; BARBIN, DOUGLAS FERNANDES; ALVAREZ-MATEOS, PALOMA. Determination of pectin content in orange peels by near infrared hyperspectral imaging. Food Chemistry, v. 323, . (17/17628-3, 19/06842-0)
BADARO, AMANDA TEIXEIRA; DE MATOS, GUSTAVO VECHIN; KARAZIACK, CAROLINE BILHAR; VIOTTO, WALKIRIA HANADA; BARBIN, DOUGLAS FERNANDES. Automated Method for Determination of Cheese Meltability by Computer Vision. FOOD ANALYTICAL METHODS, v. 14, n. 12, . (17/17628-3, 19/06842-0, 15/24351-2)

Please report errors in scientific publications list by writing to: cdi@fapesp.br.