Cereal Foods World · 1982 · 69 citations · 0 references
Food ChemistryAgricultural ChemistryTom ContentFood CompositionFood AnalysisPasta ProductsAgricultural EconomicsFood Quality AssuranceTom ValuesFood QualityFood AdditiveFood TechnologyFood SafetyHealth Sciences
A chemical assessment of the quality of pasta products made from durum wheat was evaluated. The method is based on determination of the amount of total organic matter (TOM) in the washing water after the cooking of spaghetti. A high correlation between organoleptic traditional evaluation and the TOM content was noted. This method (TOM) is proposed as a valid and objective substitute for a taste panel test for pasta. Based on TOM values, classifications of pasta are being proposed. (rkm)