EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND ...

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A journal to advance the fundamental understanding of food texture and sensory perception

Journal of Texture Studies ISSN 0022-4901

EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA jtxs_336

268..274

SHEKHAR U. KADAM and P. PRABHASANKAR1 Flour Milling Baking and Confectionery Technology Department, Central Food Technological Research Institute, CSIR, Mysore 570 020, India

KEYWORDS In vitro protein digestibility, microstructure, pasta, sensory, shrimp meat 1

Corresponding author. TEL: +91-821-2517730; FAX: +91-821-2517233; EMAIL: [email protected] or [email protected] Accepted for Publication October 20, 2011 doi:10.1111/j.1745-4603.2011.00336.x

ABSTRACT Pasta formulation was substituted with shrimp meat (SM), at three different levels of 10, 20 and 30% (w/w) formulation, to develop pasta with enhanced nutritional profile. All samples were evaluated for their physicochemical, cooking, microstructure and sensory attributes. With an increase in the level of SM, there was an increase in protein, fat and ash content. Similarly, cooking loss (6.05–8.25%), shear force (3.52–4.21 N), b-value (12.36–13.86) and protein digestibility (83.99–87.61%) of pasta have increased with increased addition of SM. Sensory evaluation indicated that pasta with 20% SM have a better overall score. The microstructure of pasta indicated that samples containing 20% SM have shown gelatinized starch granules enveloped by protein matrix of SM, indicating a better structure as compared with 10 and 30% SM pasta. The present study revealed that pasta with 20% SM substitution has a better sensory profile and improved nutritional value.

PRACTICAL APPLICATIONS The present manuscript demonstrated that the use of shrimp meat (SM) would improve the functional and nutritional quality of pasta products. The outcome of the present study will have greater potential for pasta industries to develop healthier pasta products using SM.

INTRODUCTION Pasta products such as macaroni, spaghetti, vermicelli and noodles are largely consumed all over the world. These are traditionally manufactured from durum wheat semolina, known to be the best raw material suitable for pasta production. Pasta is a popular food because of its sensory appeal, versatility, low cost, ease of preparation, excellent dried storage stability and strong nutritional image. Pasta has a complex multicomponent system consisting of biomacromolecules such as proteins, carbohydrates and lipids (Kill 2001). Pasta products have been studied quite extensively, aimed at nutritious pasta, which can come out of the image of wheatbased products across the diverse population (Tina and Prabhasankar 2010). Another reason for exploring several ingredients also comes from the health-conscious consumers who want to have a product rich in protein, healthful lipids and affords several health benefits. In addition, the consump268

tion of pasta has been increasing among consumers due to rapid urbanization and globalization. Nutritionists consider pasta to be highly digestible, providing significant quantities of complex carbohydrates, low sodium and total fat (Douglass and Matthews 1982). However, it is low in dietary fibers, minerals and essential fatty acids (Prabhasankar et al. 2009a,b). Aquatic foods of marine origin are well known as a smart choice for health-conscious consumers. They provide several nutritional benefits through their proteins and lipids rich in omega-3 polyunsaturated fatty acids, which afford several beneficial health effects such as control of obesity and cardiovascular disease in human beings (Kadam and Prabhasankar 2010). In addition, crustacean seafood such as shrimps, although rich in cholesterol (152 mg/3.5 oz. serving), have considerably lower levels of saturated fat (Peterson 2010). Shrimps are also the major source of foreign exchange earners for most of the Southeast Asian countries. India earned more Journal of Texture Studies 43 (2012) 268–274 © 2011 Wiley Periodicals, Inc.

S.U. KADAM and P. PRABHASANKAR

than U.S.$2 billion through seafood exports to which shrimps alone contributed close to U.S.$0.9 billion. Black tiger shrimp (Penaeus monodon) is one of the important commercial varieties of shrimp that is cultivated widely in Southeast Asia; and, even in India, this species is cultured widely. It is thus imperative that pasta products need to meet the nutritional requirements in order to provide the consumer with sufficient nutritional requirements essential to the body. In case of traditional pasta, basic ingredients used are wheat flour and water, which may not be sufficient to meet the nutrient requirements. One of the solutions to this problem is the incorporation (either as addition or replacement of wheat protein) of ingredients rich in protein or healthful lipids into pasta formulations. Brennan (1992) explains that pasta products can be fortified with protein sources such as fish protein concentrates, soy flours, soy isolates, milk and milk products, cottonseed meal, egg albumin, whey proteins and yeast protein concentrates. Recently, our group has reported the effect of replacing the wheat in the pasta formulation with edible seaweeds to improve the essential amino and fatty acid content of pasta (Prabhasankar et al. 2009a,b). In continuation of our efforts to develop pasta that has a better nutritional profile, the current study explores the possibility of using shrimp meat (SM) as a source of essential fatty acids and minerals that are required for normal growth and development of body. The objective of the present study was to substitute part of semolina with SM at various levels to ascertain the optimum level of substitution for the development of seafood pasta. Improvements in nutritional properties, along with improvements in the microstructural properties of pasta with SM, were also evaluated.

MATERIALS AND METHODS Materials Commercially available semolina of Triticum durum and tiger shrimp (P. monodon) were procured from a local market. Semolina was stored in a chilled storage (4 ⫾ 2C) until further use. SM meat was peeled and de-veined under iced conditions, followed by mincing the meat in wearing blender (Stephen Mill, UM5 Universal, Hong Kong) to obtain SM paste, which was stored at -20 ⫾ 2C until further use. The SM paste was thawed before incorporation into pasta formulations. All reagents and chemicals used were of analytical grade, unless otherwise specified.

Proximate Composition of Raw Materials Both semolina and SM paste were analyzed for their proximate composition as per AACC (2005) and AOAC (2000) procedures, respectively. All parameters were carried out in quadruplicate and the mean values were reported. Journal of Texture Studies 43 (2012) 268–274 © 2011 Wiley Periodicals, Inc.

SHRIMP MEAT INCORPORATED PASTA

Pasta Preparation Semolina and SM paste blends were prepared by replacement method, in the ratios (semolina/SM; w/w) of 100:0; 90:10; 80:20 and 70:30. Pasta dough (1,000 g) was prepared and mixed for 7 min in a Hobart mixer (model N-50, Ontario, Canada) at 59 rpm. The dough was extruded at room temperature without any pre-gelatinization using laboratory scale extruder (La Monferrina, Castell’Alfero–AT, Italy) fitted with dyes having perforation of 0.7 mm in diameter. The extruded pasta was dried at 75C for 3 h in a hot air drier (Shirsat Electronics, Mumbai, India).

Quality Characteristics of Pasta Cooking Quality. Cooking Time. Cooking time for pasta samples was estimated according to AACC method 66–50 (AACC 2005). The cooking time for pasta was determined by adding a 25-g portion of the sample into a beaker of 250 mL boiling water. A stopwatch was used and the pieces of pasta were stirred to separate while maintaining a rolling boil. The cooking water was maintained to at least 90% of its original volume. A piece of pasta was removed from the cooking water at 30-s interval and squeezed between two pieces of clear plastic. The time when the white center of the sample just disappeared was designated as “cooking time.” Cooking time was carried out in quadruplicate and the mean values were reported. Cooked Weight. The pasta samples were cooked and drained. Cooked weight was determined by weighing the drained pasta. The average means of quadruplicates were reported in grams. Cooking Loss and Water Absorption. Cooking loss was determined according to the Bureau of Indian Standards (BIS 1976). A 20 mL of the gruel was pipetted out into a preweighed Petri dish after stirring well to give an even distribution of the solid content. It was evaporated to dryness on a water bath. The Petri dishes were transferred to a hot air oven maintained at 105 ⫾ 2C and dried to constant mass. It was then cooled to room temperature in a desiccator and the final weight was noted. Water absorption is calculated as the weight increase and is expressed as % of the sample weight before cooking. The average means of quadruplicate were reported in percentage. Pasta Firmness. Firmness of cooked pasta was measured according to the method used by Krishnan and Prabhasankar (2010) using a universal texture measuring system (LLOYDS Instruments, LR-5 K, Hampshire, U.K.). The cooked pasta strands were sheared at a 90° angle. The shear was performed at a crosshead speed of 10 mm/min and load cell of 5 kg. The force (N) required to shear the pasta was measured in eight 269


determinations and the average value was reported. A higher value indicates a firmer product. Sensory Characteristics. A panel consisting of panelists (n = 10), who were regular eaters of pasta and SM, was employed for the sensory evaluation of pasta samples.Product characterization was carried out under “daylight” illumination and in isolated booths (Sehgal et al. 2004). Briefly, the panelists evaluated the randomly coded pasta samples for their color, appearance, aroma, texture, taste and overall acceptability. Assessors were instructed to cleanse their palate with cold, filtered tap water before tasting each sample. The overall sensory attributes were measured using hedonic scale of 1–9, where 9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much and 1 = dislike extremely. All parameters were carried out in quadruplicate and the mean values were reported. Color Measurement. The bright yellow color of pasta products, rather than cooking behavior and taste, is reported to be one of the most important considerations in assessing wheat quality for pasta products (Madhumitha and Prabhasankar 2011). The values of surface color (L, a and b) of raw pasta in terms of lightness (L) and color (+a: red -a: green; +b: yellow; -b: blue) and DE were measured using Hunter Lab color measuring system (Color measuring Labscan XE system, Hunter Associates Laboratory Inc., Reston, VA). A standard white tile of barium sulfate (100% reflectance) was used as a perfectly white object for calibration of the instrument with the illuminant. Pasta samples were placed in the sample holder and the reflectance was auto-recorded for the wavelength ranging from 360 to 800 nm. All parameters were carried out in quadruplicate and the mean values were reported.


was weighed in a 250-mL conical flask. Fifteen milliliters of 0.1 N of HCl containing 1.5 mg of pepsin was added to the conical flask. The conical flask was incubated for 3 h at 37C. Then, it was neutralized with 7.5 mL of 0.5 N of NaOH. 7.5 mL of phosphate buffer (0.2 M with pH 8.0) was added with 4 mg of pancreatins. Then, 1 mL of 0.005 M of sodium azide was added. Finally, the conical flask was incubated at 37C overnight. After that, 1 mL of 10% of trichloroacetic acid was added, which was centrifuged at 3,000 rpm for 20 min. The nitrogen content of the supernatant was determined by Kjeldahl method of protein estimation (AOAC 2000). IVPD values were computed as per the equation below:

IVPD =

A × 100 Total protein content

where A = ([Titer value – Blank] ¥ Vol. of supernatant ¥ protein factor)/(Acid value – Blank value). All parameters were carried out in quadruplicate and the mean values were reported.

Peroxide value (PV) of pasta products The PV of pasta products was determined according to AOAC (2000) method and also described by Nanditha et al. (2009). Briefly, 10 g of sample of pasta products was weighed accurately. This sample was added to the conical flask and with 50 mL of chloroform. It was kept on a mechanical shaker for 30 min at room temperature. The sample was filtered and 10 mL of extract was taken, to which 15 mL of glacial acetic acid and 0.5 mL of saturated potassium iodide solution were added. One milliliter of 1% starch solution was added as an indicator. Finally, it was titrated with 0.01 N sodium thiosulfate solutions. PV was expressed as meq of O2/kg of fat. All parameters were carried out in quadruplicate and the mean values were reported.

Microstructure The cooked pasta samples were freeze-dried using Heto freeze dryer (DW3, Allerød, Denmark). The surface and cross section of the freeze-dried samples were mounted on the specimen holder and sputter-coated with gold (2 min, 2 mbar). Finally, each sample was transferred to the microscope where it was observed at 15 kV and a vacuum of 9.75 ¥ 10-5 Torr. A scanning electron microscope (Leo 435 VP, Leo Electronic Systems, Cambridge, U.K.) was used to scan the images.

Statistical Analysis The experiments were carried out in four different batches. The means of all the parameters were examined for significance by analysis of variance, and in case of significance, mean separation was accomplished by Duncan’s multiple range test using statistica software (Statistics for Windows, Statsoft Inc., Tulsa, OK).

RESULTS AND DISCUSSION In Vitro Protein Digestibility (IVPD) of pasta products

Proximate Composition

IVPD of different samples was evaluated by the method of Akeson and Stahmann (1964). Briefly, 2 g of ground sample

Semolina used for the studies had the following characteristics on dry basis: moisture, 11.2%; ash, 0.9%; fat, 0.99%; and

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Journal of Texture Studies 43 (2012) 268–274 © 2011 Wiley Periodicals, Inc.



TABLE 1. COOKING QUALITY OF PASTA Pasta sample

Cooking time (min)

Cooked weight (g/25 g)

Cooking loss (%)

Control 10% SM 20% SM 30% SM

8.5 ⫾ 0.5 11.8 ⫾ 1.0b 12.2 ⫾ 0.8b 14.0 ⫾ 0.8c

67.8 ⫾ 1.02 65.5 ⫾ 1.45a 60.8 ⫾ 0.63b 56.7 ⫾ 1.15c

6.02 ⫾ 0.11a 7.42 ⫾ 0.23b 7.95 ⫾ 0.14c 8.25 ⫾ 0.16d

a

a

Mean values within a column followed by different letters are significantly different (P < 0.05). SM, shrimp meat.

protein, 12.4%. SM (P. monodon) used in the present study had 18.8% protein, 1.3% fat, 0.9% ash and 79.2% moisture content (all contents on dry weight basis). The results for SM were in line with that obtained by Benjakul et al. (2007). Proximate composition of pasta samples indicates that out of control, 10, 20 and 30% blend of pasta samples, 30% SM pasta had the highest moisture content of 8.8%, protein content of 15.7%, ash content of 1.1% and fat content of 0.8%. Yousif et al. (2003) studied the effect of the addition of dry blood plasma (DBP) to the pasta flour and they have shown a steady increase in the nitrogen content of biscuit flour with an increase in the DBP levels in the sample. Prabhasankar et al. (2009a) studied the effect of the addition of wakame seaweed in pasta at levels of 5, 10, 20 and 30%. They have reported a constant increase in the fat content of samples such as 0.7, 0.9, 1.9 and 2.7%, respectively; thus, the present study carried out with SM having 1.3% fat has shown results in line with the previous study.

Pasta Quality Cooking Quality. Generally, a cooked pasta sample will weigh three times its precooked weight. A low cooked weight indicated a higher volume of gruel.A high cooked weight indicates a high swelling ability of starch. Dexter et al. (1983) observed a significant relation between the degree of swelling and cooked weight. Cooking quality results are tabulated in Table 1. This means there was loss in cooking weights due to rupture in gluten network and gave more cooking loss in gruel. Thus, there was a positive increase in the volume of gruel with the addition of more and more SM to semolina. The volume of gruel increased from 61 mL for control sample to 68 mL for sample with 30% substitution. Also, there was an increase in losses of solids in gruel. It was found that control sample gave 6.02% of solids losses, whereas samples with 30% substitution gave 8.25% of solid losses (Table 1). There was a considerable increase in shear force required to break the structure of pasta because of the incorporation of SM in pasta.SM,by virtue of its muscle fiber structure, gives strength to pasta, and hence, it takes more force to break the pasta structure. Thus, cooked sample of pasta with 30% substitution gave the highest force break value of 4.21 N (Table 3). Journal of Texture Studies 43 (2012) 268–274 © 2011 Wiley Periodicals, Inc.

Sensory Evaluation and Pasta Color. Sensory evaluation of pasta samples was carried out by trained and untrained panel using hedonic scale of 1–9 rating starting from dislike extremely to like extremely (Table 2). Sensory evaluation of pasta product with 20% SM has shown best result with an overall score of 8.3 and product with 20% shrimp is found to be more nutritionally enhanced and sensorywise acceptable. The results have been found to be in line with that of Yousif et al. (2003) and Prabhasankar et al. (2009a). Color of Pasta. During sensory evaluation of pasta, it was observed that the color and appearance had a pronounced effect on the overall quality score (Table 3). The acceptability trend showed that a higher degree of yellowness was the preferred appearance. Higher level of substitution made the product duller, which reduced their appearance score and acceptability (Table 3). Yousif et al. (2003) studied sensory evaluation of pasta products, which were incorporated with DBP, and have reported that the overall acceptability of the pasta formulations decreased with increased DBP addition, with the biscuit flour pasta having an acceptability that was not significantly different from that of the pasta with the highest level (8.45) of DBP.

In Vitro Protein Digestibility IVPD test was carried out for pasta samples containing 10, 20 and 30% of SM pasta samples to understand perception of

TABLE 2. SENSORY ANALYSIS OF DIFFERENT PASTA SAMPLES (n = 10) Sample

Appearance

Strand quality

Mouthfeel

Overall quality


8.7 ⫾ 0.93 8.2 ⫾ 0.38 8.3 ⫾ 0.12 7.9 ⫾ 0.23

8.6 ⫾ 0.58 8.4 ⫾ 0.05 8.4 ⫾ 0.07 8.0 ⫾ 0.27

8.9 ⫾ 0.32 8.1 ⫾ 0.73 8.2 ⫾ 0.28 7.5 ⫾ 0.64*

8.6a 8.2b 8.3a,b 7.3c

Ten semi-trained panelists were employed. Mean values within a column with different superscripts differ significantly (P < 0.05). Based on 9-point hedonic scale, where 1 meant dislike very much and 9 meant like very much. * Panelists reported a too dominant shrimp flavor. SM, shrimp meat.

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TABLE 3. PASTA TEXTURE AND COLOR Pasta sample

Shear force (N)

L


3.52 ⫾ 0.11 3.77 ⫾ 0.19b 3.90 ⫾ 0.14c 4.21 ⫾ 0.21d

37.44 ⫾ 0.05 36.44 ⫾ 0.02b 35.22 ⫾ 0.27a,b 33.97 ⫾ 0.07a

a

a

b

1.12 ⫾ 0.13 1.31 ⫾ 0.12a 1.67 ⫾ 0.08b 1.97 ⫾ 0.04c

b

a

12.36 ⫾ 0.02a 12.99 ⫾ 0.012b 13.13 ⫾ 0.24b 13.86 ⫾ 0.15c

Mean values within a column followed by different letters are significantly different (P < 0.05). SM, shrimp meat.

protein digestibility (Table 4). It was found that IVPD was not affected much with the addition of SM. Control sample has shown the lowest IVPD value of 83.98%, whereas sample with 20% SM has shown IVPD value of 85.02%. Herken et al. (2006) studied the IVPD of pasta samples with the addition of cowpea flour; it was shown that cowpea flour of 20% IVPD values does not change. The present study indicated that the addition of SM in pasta formulation up to 20% does not affect the protein digestibility.

Peroxide Value The PV of pasta products was done and an increasing trend was followed for pasta samples (Table 4). The PV was expressed as meq of O2/kg of fat. It was found that sample with lowest amount of fat had the lowest PV. It could be attributed to the oxidation of fat in pasta sample during drying and exposure to the outside atmosphere. As the pasta samples with SM had relatively lower amounts of fat, they have shown increased but relatively low PVs of 0.34, 0.60 and 0.93 meq of O2/kg of fat, respectively. The results shown were corroborated with the study of Prabhasankar et al. (2009a).

Microstructure Numerous starch granules of varying size were visible on the outer surface of the freeze-dried pasta (Fig. 1; 2000¥). As reported by Marshall and Wasik (1974), the entire surface of dry pasta seems to be coated with a smooth protein film. Numerous small holes and cracks, which would facilitate

TABLE 4. IN VITRO PROTEIN DIGESTIBILITY AND PEROXIDE VALUE (n = 4) Pasta sample

Peroxide value (meq of O2/kg of fat)

IVPD (%)


0.17 ⫾ 0.12 0.34 ⫾ 0.32b 0.60 ⫾ 0.16c 0.93 ⫾ 0.11d

83.99 ⫾ 0.18a 84.57 ⫾ 0.07a 85.02 ⫾ 0.07a 87.61 ⫾ 0.09b

a

Columnwise values with similar superscript do not differ significantly (P > 0.05). IVPD, in vitro protein digestibility; SM, shrimp meat.

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rapid water penetration during cooking, were present on the surface. The starch granules within the pasta appear to be slightly swollen and irregular in size and shape, perhaps indicating the level of gelatinization during the extrusion process (Tudorica et al. 2007). For good quality pasta, the thin film of protein network has to be formed and enveloping the entire gelatinized starch granules is crucial in determining the cooking quality of pasta products (Jyotsna et al. 2004). Crosssectional microstructure studies using scanning electron microscopy (SEM) revealed that there is difference between control and SM incorporated pasta samples (10, 20 and 30% SM substitution) in gluten network; it is more evident from the surface micrographs of pasta that the incorporation of SM enhances this network of protein and starch granules to the 20% level upon the incorporation of SM. This was also supported by cross-sectional micrographs of cooked pasta samples. Samples with 10 and 30% SM have shown some rupture in the structure (Fig. 1d,h), but samples containing 20% SM have shown gelatinized starch granules enveloped by protein matrix of SM (Fig. 1f). This could be due to distribution of meat protein structure during cooking, followed by freeze-drying. Sriket et al. (2007) studied the effect of freezethawing on the microstructures of shrimp muscles. They observed that the freeze-thawing muscle fibers were less attached, with the loss of Z-disks, after being subjected to five freeze-thawing cycles. Prabhasankar et al. (2007) studied the effect of the addition of animal protein and additives on the microstructure of vermicelli. They found that the gluten network (honeycomb structure) has been affected by the addition of whey protein concentrate (WPC). However, the microstructure of WPC-incorporated vermicelli has been improved by the addition of additives. The present SEM study indicates that the addition of 20% SM level enhances the interaction between starch granules and protein matrix, which resulted in improved quality pasta.

CONCLUSIONS SM (P. monodon) can be added up to 20% without drastically affecting the sensory attributes of pasta with enhanced nutritional quality. SM added at a concentration level of 20% shown the best sensory results and good nutritional value. Pasta samples incorporated with SM have shown elevated Journal of Texture Studies 43 (2012) 268–274 © 2011 Wiley Periodicals, Inc.



FIG. 1. SCANNING ELECTRON MICROGRAPHS OF COOKED PASTA AT CROSS SECTION (a) Control (100¥); (b) control (2000¥); (c) 10% SM pasta (100¥); (d) 10% SM pasta (2000¥); (e) 20% SM pasta (100¥); (f) 20% SM pasta (2000¥); (g) 30% SM pasta (100¥); and (h) 30% SM pasta (2000¥). HC, honey comb structure; PM, protein matrix; RU, rupture surface; SM, shrimp meat.


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levels of protein, fat and ash content. Thus, with the addition of SM, nutritional and sensory qualities have improved with good advance, which can be applied to overcome deficiency of essential nutrients in our diet.

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