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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Preharvest Sprout Damage on Quality of Frozen Pasta

Authors
item Manthey, Frank - CER SCI, NDSU, FARGO, ND
item Hareland, Gary

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 1, 2002
Publication Date: October 20, 2002
Citation: MANTHEY, F., HARELAND, G.A. EFFECT OF PREHARVEST SPROUT DAMAGE ON QUALITY OF FROZEN PASTA. AMERICAN ASSOCIATION OF CEREAL CHEMISTS MEETINGS. 2002. Abstract. p. 149.

Technical Abstract: Rainfall and/or prolonged damp conditions at harvest time often result in kernels sprouting in the spike. Uptake of moisture into the kernel activates enzymes necessary for the breakdown of starch and protein in the endosperm and for growth and development of the embryo. Alpha-amylase is one of the enzymes activated and is responsible for starch degradation in the endosperm. Consumer demand for frozen pasta has increased. Frozen pasta is one of the fastest growing commodities within the frozen food sector. However, information on the effect of preharvest sprout damage on frozen pasta quality is lacking.

Last Modified: 4/16/2014
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