Showing 4 results for Macaroni
Mohammad Shahedi, Payman Goli Khorasgani, Zohreh Hamidi Isfahani,
Volume 3, Issue 2 (7-1999)
Abstract
Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows:
1- Percentages of flour gluten at levels of 8.5, 10.5, 12.5 and 14.5 prepared by adding gluten to the macaroni flour purchased from the market.
2- Temperature of the dough discharged from the extruder (three levels: 48, 58 and 68 °C) obtained through changing the temperature of the water used in making the dough, circulation and noncirculation water in extruder jacket, and changing the rotational speed of extruder screw and increasing dough retention time.
3- Drying temperature (two levels: 50 and 62 °C) obtained through changing the number of burners in the heating system and using electrical heaters in the drying cabinet.
The results of the e:xperiments and their evaluation are as follows: using flour with a gluten percentage of 12.5 or 14.5 (12.5% gluten is preferred for economic reasons) with an extruder temperature of 48 °C and a drying temperature of 62 °C will improve the macaroni quality. This treatment resulted in the production of macaroni with less stickiness, pastiness and cooking loss.
M. Shahedi, B. Mansouri,
Volume 4, Issue 3 (10-2000)
Abstract
Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with unsprouted samples to obtain three ranges of falling numbers of 500-1000, 300-350 and 150-200 seconds.
The results from this study specified that the active presence of α-amylase in the samples reduced cooking time and colouring of the macaroni, while small amounts of the enzyme improved the breakage and modulus of elasticity of the samples. The α-amylase enzyme showed no effect on the colour of semolina and the macaroni stickiness.
A. Gheisari, R. Bahadoran, S. S. Tadayonfar,
Volume 7, Issue 2 (7-2003)
Abstract
In order to study the nutritive value of grades 1 and 2 wheat feed screening and macaroni wastes as energy resources, 360 21-day-old broiler chicks were divided into 36 groups of 10. In this experiment, each experimental levels of feedstuff was used at 0 (control group), 15, 30 and 45%. In addition, their apparent metabolizable energy (AMEn) was determined by Sibbald’s method. Daily feed intake of chicks fed by diets containing macaroni wastes and grade 1 wheat feed screening for 21 to 56 days of age was significantly lower than that in the control group (P<0.05). In contrast, body weight, daily weight gain and feed conversion had no significant differences during this period. However, in the total experimental period, the best feed conversion belonged to chicks fed with various levels of macaroni wastes and grade 1 wheat feed screening. Apparent metabolizable energy (AMEn) of macaroni wastes and wheat feed screening were 3700, 3270, and 2870 kcal/kg, respectively. According to the results of this experiment, it is possible to use macaroni wastes and grade 1 wheat feed screening at 45% and 30% levels in the diet of broiler chicks, respectively, without any undesirable effects on their performance.
M. Alikhani, O. Fallahpour, G. Ghorbani,
Volume 8, Issue 1 (4-2004)
Abstract
In order to determine the effects of using macaroni wastes instead of barley on dry matter intake (DMI), milk yield and composition, and nutrient digestibility, eight lactating Holstein cows (4 primiparous and 4 multiparous) in midlactation were used in a 44 Latin square design. The experimental periods were 21 d with 16 d for adjustment and 5 d for data collection. Treatments included a control diet (1) and diets 2, 3, and 4 containing 15, 30, and 45% macaroni wastes, respectively, which were fed three times a day as total mixed rations. During the last 5 days of each period, feed and fecal samples were taken for determination of DMI and apparent digestibilities and milk samples for fat, protein, lactose, and solids no fat (SNF). During the last day of collection period, urine samples were collected 3 and 5 h postfeeding for pH determination.
The results showed no significant differences among experimental traits in either primiparous or multiparous, and across all cows. Milk yield and efficiency of feed conversion were nonsignificantly higher for diets 2, 3, and 4 compared with control cows. Compared to the control diet, DMI, fat, protein and SNF percentages did not significantly decrease in diets 3 and 4. From the results of this expriment, it may be concluded that replacing barley with macaroni wastes up to 45 percent could increase energy intake without any adverse effects on milk production and composition or on metabolic function in midlactating dairy cows.
