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Imaging techniques for determination of pasta composition during cooking

Grant number: 19/06842-0
Support Opportunities: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 Investigator:Douglas Fernandes Barbin
Grantee:Amanda Teixeira Badaró
Supervisor: José Blasco-Ivars
Host 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


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)

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Scientific publications (6)
(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)
BADARO, AMANDA TEIXEIRA; HEBLING E TAVARES, JOAO PEDRO; BLASCO, JOSE; ALEIXOS-BORRAS, NURIA; BARBIN, DOUGLAS FERNANDES. Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends. FOOD CONTROL, v. 140, p. 13-pg., . (20/09653-0, 15/24351-2, 17/17628-3, 19/06842-0)
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)
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; 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)
BORDIGNON, JULIANY CRISTINY SONDA; BADARO, AMANDA TEIXEIRA; BARBIN, DOUGLAS FERNANDES; MARIUTTI, LILIAN REGINA BARROS; NETTO, FLAVIA MARIA. Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses. HELIYON, v. 9, n. 7, p. 9-pg., . (15/24351-2, 19/06842-0, 17/17628-3)

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