P O TAT O A P P L I C AT I O N

FRESH, DRIED
AND
FILLED PASTA
TABLE OF CONTENTS
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

KEY TAKEAWAYS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

APPLICATION OVERVIEW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

INGREDIENTS AND FUNCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

POTATO COMPOSITION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

DEHYDRATED POTATO INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

DRIED PASTA FORMULATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

DRIED PASTA PROCESSING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

FRESH PASTA FORMULATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

FRESH PASTA PROCESSING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

ANALYTICAL MEASURES AND NOTES . . . . . . . . . . . . . . . . . . . . . . . . . . 12

SENSORY EVALUATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

DRIED PASTA RESULTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

FRESH PASTA RESULTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

CONCLUSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

OVERALL CONCLUSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

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 INTRODUCTION APPLICATION OVERVIEW
The purpose of the study was to provide formulation and application information on the BACKGROUND
use of potato ingredients in pasta applications for food manufacturers . Due to the known Pasta is a widely consumed cereal-based food product, which are pieces of unfermented
multifunctionalities of dehydrated potato ingredients, it was hypothesized that dehydrated dough that are boiled, not baked . It has been made since the 13th century, becoming a staple
potato ingredients would provide different functional benefits that could be tailored by food of the Italian diet by the 17th century with the popularity of commercially produced noodles .1
formulators depending on desired product attributes . The average American consumes 20 pounds annually, with 77% eating pasta at least once per
week, and 33% eating pasta three or more times per week .2 Pasta can be made in an infinite
number of shapes and sizes, with many varieties now commonly available in retail markets,
KEY TAKEAWAYS including: dried, fresh and precooked . Fresh pasta is sold refrigerated with a shorter shelf
life than dried pasta, which has been processed to remove moisture and prevent spoilage,
The addition of dehydrated potato ingredients in pasta resulted in: typically sold in cardboard boxes or plastic film without refrigeration .3 Fresh-filled pastas,
like ravioli and tortellini, are pre-gelatinized by undergoing a steaming process to pasteurize
ENHANCED COLOR
the pasta and help maintain texture, preventing moisture migration from filling to pasta .
Pasta made with potato flour and standard potato flakes enhanced the natural yellow hue of
Precooked pastas are also available in a variety of prepared foods, such as cold pasta salads,
semolina pasta, whereas pasta made with potato granules was slightly muted in color .
hot entrées in deli cases, freezer meals and shelf-stable soups and meals . These prepared
REDUCED BREAKAGE foods may utilize either fresh or dried pasta products in manufacturing .
Dried pasta can be brittle and prone to breakage during packaging and transport, especially
TYPES OF FORMULAS
long, thin shapes like spaghetti . The use of potato flour, granules and standard potato flakes
In the most basic form, pasta is simply water and flour, often semolina wheat flour . Other
all helped to enhance structural integrity and reduce breakage of the dried pasta and would
ingredients are commonly used such as eggs and salt .4 Beyond these basic ingredients, there
be particularly beneficial in alternative pastas such as gluten-free or high fiber formulations .
are other varieties of pastas now available such as whole wheat, gluten free, flavored and fiber
IMPROVED TEXTURE or protein fortified . The method of manufacture determines the shape of the pasta . The
Standard potato flakes showed improved texture integrity of both fresh and dried pasta . two common methods of manufacture are extrusion and sheeting .3 Formulation of pasta is
Potato flour and granules enhanced the texture of dried pasta but did not perform as well in chosen per the final application; dried pastas typically contain flour and water while prepared
fresh pasta . Conversely, low-peel/low-leach (LP/LL) potato flakes improved the texture of pasta may require the addition of protein ingredients such as egg whites to remain intact
fresh pasta, but made the texture of dried pasta slightly softer . after further processing . Many pasta (noodle and/or macaroni) products have a standard of
identity as defined by the Food and Drug Administration . Regulation 21 CFR139 .150 should
COST REDUCTION be referenced for labeling requirements relating to both ingredients and formulation .5
Three of the potato ingredients tested successfully allowed for reduction of ricotta cheese
and panko breadcrumbs in the fresh pasta spinach cheese filling: potato flour, standard SELECTION APPLICATIONS
potato flakes and LP/LL potato flakes . These potato ingredients could be considered where Both dried extruded pasta (spaghetti) and fresh-filled sheeted pasta (spinach ricotta ravioli) were
cost savings are desired or where gluten-containing breadcrumbs need to be replaced, as chosen for this study . These two products exhibit both formulation variation (with the sheeted
they absorbed moisture without noticeably changing the eating qualities . pasta containing liquid whole eggs) and process variation (one extruded, the other sheeted) .

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 INGREDIENTS AND FUNCTION BREADCRUMBS
In pasta fillings, breadcrumbs are added to absorb excess moisture from other
PASTA DOUGH INGREDIENTS ingredients and to “extend” more costly ingredients, such as cheese and meat . In
the filling used in this study, neutral-flavored panko breadcrumbs help to absorb
SEMOLINA FLOUR
moisture from spinach and cheese .
Most pastas are made with durum semolina wheat flour, the coarsely milled endosperm
of hard spring wheat . Durum wheat contains very little free starch and requires less water SALT
to hydrate than other flours .4 It contains higher levels of carotenoid pigments than other Salt is an important flavoring ingredient in cheese fillings, as it enhances the flavors
wheat flours, which gives it a yellow color . The high protein content of durum semolina of the other ingredients . It should be adjusted based on the salt content of any
flour makes it a good choice for pasta as it provides structure during extrusion, as well as cheeses used .
resistance to breakage and overcooking .6
SEASONINGS
WATER
Beyond salt, other herbs and spices may be added as desired to cheese fillings . In the
Water plays a critical role in the efficiency of production, with only enough water
filling used in this study, granulated garlic, onion and black pepper were used .
added to allow for proper extrusion . If too much water is used, dough may be
difficult to process through equipment . If too little water is used, the dough may be
too crumbly, which may cause problems in all steps of processing . After production,
noodles are dried to a specific moisture content, typically 10 to 12%, which may be POTATO COMPOSITION
difficult to achieve if the formula has too much water .7
Potato ingredients have a wide range of functionality, and different dehydrated potato
EGGS ingredients may be considered for use in application . Water absorption is a key attribute to
In fresh pasta, whole eggs are often used to provide color, flavor and enhance consider; potato ingredients with native starch intact absorb less water, while potato flakes,
texture . Eggs contain proteins that form a cross-linked network that, in the presence flour and granules absorb more water . The amount of gelatinization, starch availability
of heat, changes from a fluid to a solid gel .8 These properties contribute to a and presence of intact or damaged potato cells influence the functionality of the potato
desirable, firm texture and structural integrity in refrigerated pasta . ingredient . Ultimately, knowledge about these ingredients allows product developers to
choose attributes for different applications . The high water-holding capacity of the starch in
PASTA FILLING INGREDIENTS potato ingredients contributes to the functionality in many foods, especially baked goods .
Fresh pasta can be stuffed with various seasoned mixtures of cheese, vegetables and/or
STARCHES
ground meat . Spinach ricotta filling is a classic Italian stuffing for pasta and commonly sold in
In general, potato starch granules are very large in size compared to the starch in other
the U .S . Ingredients include:
grains such as wheat or corn and include a mixture of 25% straight chain (amylose) and 75%
SPINACH branched chain (amylopectin) molecules .9 Potato ingredients manufactured using heat have
Spinach that has been blanched, chopped and individually quick frozen (IQF) is a high water-holding capacity; this is due to the gelatinization of starches during the process .
commonly used in both commercial formulations and home recipes . It contains In addition, high amylopectin starches are helpful in producing moist eating qualities and
a considerable amount of moisture, which is typically absorbed by breadcrumbs extending shelf life of gluten-free baked goods .
or another starchy ingredient . Without a binder, the filling would be too moist
SUGARS
or lack cohesion .
The sugar content of potatoes can vary depending on the variety, maturity and physiological
state of the potatoes . The main sugars present are sucrose, glucose and fructose .10 The latter
CHEESE two are reducing sugars, which react with amino acids in the Maillard reaction to produce
Depending on the desired flavor of the filling, a variety of cheeses may be used in brown color and flavor compounds, which may or may not be desirable in the finished product .
fresh pasta . Ricotta is a fresh cow’s milk cheese that does not melt and has a granular
texture and mild flavor; in addition to spinach, it often forms the bulk of spinach ricotta FIBERS
filling formulas . Mozzarella cheese is a smooth, melting cheese made from buffalo or Non-starch polysaccharides such as cellulose, hemicellulose, pentosans and pectic substances
cow’s milk; it helps hold the filling together and provides rich flavor . Parmesan cheese make up the crude fiber of the potato .10 Fibers absorb many more times their weight in water
is a full-flavored, aged hard cheese that has some melting qualities and is used at low and help to produce moist baked goods with good eating qualities over time . One medium
levels in fillings for its savory flavor . Cheeses are typically the expensive ingredient in potato with the skin provides two grams of dietary fiber, while dehydrated potato ingredients
pasta fillings, an important consideration for food manufacturers . typically contain between two to three grams of dietary fiber per hundred grams .11
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 PROTEIN POTATO FLAKES
Protein is found throughout the potato as part of the cellular membranes, cytoplasmic Standard potato flakes are precooked flaked layers of individual potato cells with
structures and enzymes . The protein fractions include albumin, globulin, glutelin, prolamine, some broken cellular material, allowing some starch to escape the cell . Because
as well as other proteins .10 they are cooked, cooled and cooked again, the starch retrogrades and is less
sticky . The cells are more intact unless or until the resulting product is overmixed . Retail potato
Protein quality is often expressed in terms of its biological value (BV), which takes into
flakes have moderate water-holding ability with moderate viscosity . The water-holding capacity
account the amino acid profile of the protein along with its bioavailability . Egg protein has
increases if the flakes are ground . They are bright white in color and, when reconstituted, have
a biological value of 100 and is considered the reference protein . Potatoes have a relatively
the dry, mealy texture and flavor of freshly cooked mashed potatoes . Standard potato flakes can
high BV of 90 compared with other key plant sources of protein (e .g ., soybean with a BV of
be ground to various sizes—often called “ground standard flake .” In fact, they can be ground so
84 and beans with a BV of 73) .12 It is a common misconception that plant proteins are missing
finely that they resemble flour, but they differ considerably in functionality from potato flour .
or lacking in essential amino acids . Potatoes contain all nine essential amino acids and their
amino acid profile is comparable to other key vegetable proteins . In addition, potatoes have LP/LL POTATO FLAKES
lower levels of the sulfur-containing amino acids, which have been shown to increase calcium Low-peel/low-leach potato flakes (LP/LL) are fully cooked, flaked layers of
excretion and may negatively impact bone mineral density .13 individual cells with a relatively high level of broken cells and high levels of
released starch . As their name suggests, LP/LL flakes are also very lightly peeled
Dehydrated potato ingredients typically contain between seven to nine grams of protein per
to retain more potato flavor . Light peeling affects the color of the final product, making these
hundred grams .14
flakes more off-white than white . These flakes have high water-holding ability with high viscosity
LIPIDS and are stickier and more cohesive than retail potato flakes . LP/LL flakes are typically used to
manufacture fabricated potato snacks, including sheeted and extruded snacks, but have some
Lipids are found at very low levels in potatoes (<0 .2%) . Lipids in potatoes include free fatty functional attributes that could be desirable in other products, such as baked goods .
acids, triglycerides and phospholipids and are found in the cytoplasmic membrane of the
potato cell . They are thought to regulate membrane permeability . Most of the fatty acids are POTATO FLOUR
unsaturated and, therefore, can undergo oxidation, which can be important in manufacture Potato flour consists of precooked flaked layers of individual cells with very high
and storage of dehydrated potato products .10 level of broken cells and released starch . Potato flour has very high water-holding
capacity and high viscosity . While potato flour may look like finely ground potato
flakes, the two products are very different . True potato flour produces a sticky product when
liquid is added and is best used in small amounts to extend other flours . The particle size of
DEHYDRATED POTATO INGREDIENTS potato flour is larger than that of other flours; granular potato flour will pass through a 40-mesh,
There are many starch and flour ingredients to consider when formulating gluten-free bakery or 420-micron screen, while fine flour passes through an 80-mesh, or 177-micron screen .
products and dehydrated potato ingredients offer many functional benefits . However,
dehydrated potato ingredients vary considerably from one another in their functional attributes
and should be selected based on desired product attributes, such as color, browning, texture
and flavor (see Table 1) .

POTATO GRANULES
Potato granules are a spray-dried slurry of cooked potato . The granules are
made of precooked individual potato cells with cellular material still around
most of the cells . The cells are relatively strong and don’t readily break apart
during reconstitution, resulting in less starch damage . They are high absorbing with low water-
holding ability with relatively low viscosity . Compared to other potato ingredients, they hold
water without much cohesion, with a texture similar to wet sand rather than mashed potatoes .
They do not have the gelling properties of other potato ingredients and leave moisture for
other ingredients to absorb, which can be preferable depending on the application .

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 DEHYDRATED POTATO INGREDIENT CHARACTERISTICS
DRIED PASTA PROCESSING
Potato Cell Water Rehydrated
Ingredient Damage Free Starch Absorption Viscosity Texture PRODUCTION
Granules Low Low Low Low Similar to Consistent batching, portioning and dehydration procedures were used to limit variables .
mashed Each test was batched in the same mixer using standardized mixing procedures . Water
potatoes was added if necessary to the test doughs to replicate the texture of control . Dehydration
Standard Low- Moderate Moderate Moderate Similar to times were not adjusted or optimized for each test formula, instead a standardized time and
Flakes moderate mashed
temperature was used to ensure each test experienced the same conditions .
potatoes
Standard Moderate- Moderate- Moderate- Moderate- Sticky METHOD
Flakes – high high high high In dried pasta, the dough is forced from a hopper through an extruder, fit with various
Ground
shaped-dies, which determine the shape of the noodle . The pasta dough is extruded through
LP/LL High High High High Sticky the die and cut into the appropriate length . For dried pasta, it is placed on wire racks and
Flakes
dehydrated to a specified moisture content for shelf stability . The rate of drying is extremely
Flour Very high Very high High High Very sticky
important; too slow and the moisture will encourage microbial growth, while drying too fast
Table 1 (modified from Potatoes USA)
can precipitate cracking and compromise noodle integrity .4

For these tests, a modified benchtop processing method was used: the dough was made in
DRIED PASTA FORMULATION a Robot Coupe food processor with a stainless-steel blade and then extruded through a six-
quart standing KitchenAid mixer fit with a pasta attachment and spaghetti-shaped round die .
A control dried pasta formula (Table 2) was created to compare with formulas containing
Pasta was dehydrated in an Excalibur Food Dehydrator .
potatoes . Test formulas with potato ingredients replaced 15% of the semolina flour with one of
four dehydrated potato ingredients: flour, granules, flakes or LP/LL flakes as seen in Table 3 . 1 . Put flour into Robot Coupe fitted with the stainless blade .

CONTROL DRIED PASTA 2 . With the machine running, pour water into machine through a funnel aimed
at the flour (away from the center of the blade and not onto the wall of mixer) .
Ingredient Percentage Batch (g)
Let mix until dough starts to form (around 2 minutes) . Scrape the sides of the
Water, hot (60–70°C) 27 .25 190 .75
bowl if necessary .
Semolina flour 72 .75 509 .25
Potato Ingredient – – 3 . Wrap ball of dough tightly in plastic wrap and rest on countertop for a minimum of
Total 100% 700.00 30 minutes and maximum of 2 hours 30 minutes .
Table 2 4 . Run small (walnut-sized) chunks of dough through pasta attachment . Extrude until
pasta is 12 inches in length, then cut and set aside on a floured baking sheet .
TEST DRIED PASTA – 10.91% POTATO INGREDIENT
Ingredient Percentage Batch (g) 5 . Dehydrate 150 grams per rack of pasta at 135°F for 2 hours .
Water, hot (60–70°C) 27 .25 190 .75 Note: Potato ingredients were added with the flour in step 1 .
Semolina flour 61 .84 432 .86
Potato Ingredient 10 .91 76 .39
Total 100% 700.00
Table 3

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 FRESH PASTA FORMULATION FRESH PASTA PROCESSING
A control fresh pasta formula (Table 4) was created to compare with formulas containing PRODUCTION
potatoes . Test formulas with potato ingredients replaced 13% of the semolina flour (10% of Consistent batching, portioning and sheeting procedures were used to limit variables . Each
the total formula) with one of four dehydrated potato ingredients: flour, granules, flakes or test was batched in the same mixer using standardized mixing procedures . Water was added
LP/LL flakes, as seen in Table 5 . if necessary to the test doughs to replicate the texture of control .

TEST FRESH PASTA METHOD

CONTROL FRESH PASTA 10% POTATO INGREDIENT In fresh pasta, the dough is forced from a hopper through an extruder, sheeted to specified
Ingredient Percent Batch (g) Ingredient Percent Batch (g) thickness . For refrigerated pasta, it is cut and/or filled, then steamed to partially gelatinize the
Flour, oat, whole 75 .50 528 .50 Flour, oat, whole 65 .50 458 .50 starches and kill any bacteria, after which it must be refrigerated .
Egg, whole, liquid 13 .50 94 .50 Egg, whole, liquid 13 .50 94 .50 For these tests, a modified benchtop processing method was used: the dough was made in
Water 11 .00 77 .00 Water 11 .00 77 .00 a Robot Coupe food processor with a stainless-steel blade and then extruded through an
Potato Ingredient – – Potato Ingredient 10 .00 70 .00 Imperia electric pasta machine . Filling was made in a six-quart Kitchen Aid mixer fitted with a
Total 100% 700.00 Total 100% 700.00 paddle attachment . Finished ravioli were steamed in a Hamilton Beach electric steamer .
Table 4 Table 5

PASTA SHEETS
A control spinach ricotta filling formula (Table 6) was created to compare with formulas 1 . Put flour into Robot Coupe . While the machine is running, pour eggs and water
containing potatoes . Test formulas replaced 23% of the ricotta cheese (6% of the total through a funnel aimed at the flour (away from the center of the blade) . Let mix
formula) and replaced the 4% panko breadcrumbs in the control formula entirely with one of until dough starts to form, 2 minutes; scrape the sides of the bowl if necessary .
four dehydrated potato ingredients: flour, granules, flakes or LP/LL flakes, as seen in Table 7 .
2 . Wrap dough tightly in plastic wrap and rest at room temperature for 30 minutes .
CONTROL SPINACH TEST SPINACH RICOTTA FILLING
RICOTTA FILLING 10% POTATO INGREDIENT 3 . Divide dough into 350 gram portions, press flat into a 5-inch by 5-inch square . Work
Ingredient Percent Batch (g) Ingredient Percent Batch (g) with one unwrapped portion at a time .

Spinach, chopped, 40 .00 200 .00 Spinach, chopped, 40 .00 200 .00 4 . Set pasta maker to setting #10 and pass dough through four times, folding the
IQF IQF dough as needed to be as rectangular as possible .
Ricotta cheese, 26 .00 130 .00 Ricotta cheese, 20 .00 130 .00
whole milk whole milk 5 . Change to setting #8 and pass dough through once . Fold dough in half and pass
Mozzarella cheese, 16 .00 80 .00 Mozzarella cheese, 16 .00 80 .00 through with seam side first . Repeat twice for a total of four folded passes .
shredded shredded
6 . Change to setting #6 and pass dough through without folding, four times .
Parmesan cheese, 12 .00 60 .00 Parmesan cheese, 12 .00 60 .00
shredded shredded 7 . Change to setting #4 and pass dough through once . Fold dough in half and pass
Potato Ingredient – – Potato Ingredient 10 .00 50 .00 through with seam side first . Repeat, for four folded passes .
Breadcrumbs, panko 4 .00 20 .00 Breadcrumbs, panko – –
8 . Change to setting #3 and pass dough through without folding for four passes .
Salt, fine 0 .80 4 .00 Salt, fine 0 .80 4 .00
Onion, granulated 0 .60 3 .00 Onion, granulated 0 .60 3 .00 9 . Change to setting #2 and pass dough through once . Fold dough in half and pass
Garlic, granulated 0 .35 1 .75 Garlic, granulated 0 .35 1 .75 through with seam side first . Repeat twice for a total of four folded passes . Pass the
Black pepper, 0 .25 1 .25 Black pepper, 0 .25 1 .25 dough through one final time without folding on setting #2 .
ground ground
10 . Cut pasta sheets into pieces 15 inches long and 5 inches wide . Lightly dust with flour
Total 100% 500.00 Total 100% 500.00
and cover until ready to fill .
Table 6 Table 7

Note: Potato ingredients were added with the flour in step 1 .

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 FILLING
SENSORY EVALUATION
1 . Mix all ingredients together in stand mixer fitted with the paddle attachment on
Pasta samples were evaluated in both uncooked and cooked form by panelists and
medium speed until combined .
commentary was recorded . The following attributes were assessed:

ASSEMBLY APPEARANCE
1 . Lay out pasta sheets on a lightly floured surface . Place 10 grams (teaspoon-sized The visual appearance of the pasta was assessed for smoothness, color, brittleness and breakage .
scoops) of filling onto the dough, approximately 1 1/2 inches apart .
COLOR
2 . Moisten the dough between fillings with water with a pastry brush . Dried pasta should be a pale cream color, and fresh pasta should be pale yellow .

3 . Fold dough over to cover filling and press seam down firmly between each ravioli . COOKED APPEARANCE
The cooked pasta was evaluated based on color after cooking, stickiness and breakage .
4 . Use a fluted cutter to cut each each ravioli .
AROMA
5 . Steam ravioli until filling reaches 160°F . The aroma of cooked pasta should be faint and floury, with no other characterizing scents .
6 . Allow to cool on a greased wire rack, then cover and refrigerate for up to 7 days . FLAVOR
Pasta should have a relatively mild flavor, no bitterness or sweetness, and no other
characterizing flavors .
ANALYTICAL MEASURES AND NOTES TEXTURE
Both the dry and cooked pasta were analyzed using industry standard pasta-specific The texture of the noodles should be slightly firm and toothsome, enough so to be able
evaluation methods . to bite through without the noodle becoming gummy or disintegrating in the mouth . The
noodles should not be so sticky that they form clumps and should maintain their integrity
DRIED PASTA DOUGH NOTES when handled with a fork or tongs . The filling in ravioli should be light and fluffy .
Extruded pasta dough is crumbly in nature before processing, but the addition of the potato
ingredients resulted in a drier dough compared to control . Instead of adding additional water, OVERALL LIKABILITY
the doughs were vacuum sealed to assist in the hydration process . This made the dough Considering all sensory aspects, pasta samples were rated on overall acceptability and ranked
easier to feed into the extruder without creating a vastly different dough to control . These by panelists .
changes in processing allowed an even extruded noodle .

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 DRIED PASTA RESULTS POTATO FLOUR TEST: DRIED PASTA
Attribute Results/Comments
The results of this study, including processing notes, analytical measures, sensory Water Added to Dough 20g water added to 700g batch (2 .8%)
commentary and photographs are summarized below in Tables 8–12 .
Dough Quality Similar to control, slightly crumbly; cohesive and smooth once
extruded
CONTROL: DRIED PASTA Brittleness More substantial than control, but still relatively easy to break
Attribute Results/Comments cleanly
Water Added to Dough N/A Sensory Attribute Comments
Dough Quality Slightly crumbly dough; cohesive and smooth once extruded Dried Appearance Flatter than control, did not keep round shape during drying .
Brittleness Very easily broken by hand, clean break Some visible bumpiness, not as smooth
Sensory Attribute Comments Dried Color More yellow than control, but acceptable
Dried Appearance As expected Cooked Appearance Stayed more intact in comparison to control, stuck together
slightly more . Looks a little starchy on the edges
Dried Color Pale, creamy, even
Cooked Color Slightly more yellow than control
Cooked Appearance Some broken noodles; fragile when handled with tongs
Aroma Mild potato, not strong or off-putting; would not be noticeable
Cooked Color As expected, creamy and light in application
Aroma As expected, smells of pasta Flavor Slightly stronger than control, appealing to panelists
Flavor As expected, mild pasta Texture Slightly softer than control, can feel that the noodles are not
Texture As expected, al dente, some chew and a little give quite as smooth as control, but would not likely be noticeable
in application
Overall Likability Best flavor and texture in the mouth, but broke too much when
handled Overall Likability Panelists liked the richer flavor, but did not find the texture to
be as appealing as control
Table 8
Table 9

Dried Dried

Cooked Cooked
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 POTATO GRANULES TEST: DRIED PASTA POTATO FLAKES TEST: DRIED PASTA
Attribute Results/Comments Attribute Results/Comments
Water Added to Dough 20g water added to 700g batch (2 .8%) Water Added to Dough 20g water added to 700g batch (2 .8%)
Dough Quality The crumbliest of all the tests; firm and difficult to mold . Dough Quality Crumbly dough, performed similarly to control in extrusion
Required more time to fully hydrate than other tests, sat for 30 Brittleness Similar to potato flour and LP/LL flakes; more substantial than
minutes longer before it could extruded control, but still relatively easy to break cleanly
Brittleness Similar to control Sensory Attribute Comments
Sensory Attribute Comments Dried Appearance Did not keep round shape after drying, but rounder than
Dried Appearance Very round and smooth noodles potato flour . Similar to control in smoothness
Dried Color Pale, whiter than control with a gray hue Dried Color Similar to control
Cooked Appearance More intact noodles than control; even, round shape Cooked Appearance More intact noodles than control
Cooked Color Pale, whiter than control Cooked Color More yellow than potato flour, looks appealing
Aroma Similar to control Aroma Slightly stronger starchy aroma in comparison to control
Flavor Slightly muted flavor Flavor Less flavorful than control and potato flour, but more flavorful
Texture Smoother texture than potato flour; similar to control, with than potato granules
more intact noodles . Slightly starchy mouthfeel Texture Similar to control, more intact noodles
Overall Likability The panelists found the pale color to be off-putting, Overall Likability Looks the best, with a rich yellow color and texture similar to
commenting that it looked like gluten-free pasta . The texture control
was deemed an improvement over Control Recommendations Adjust water to aid in extrusion . Helps to enhance noodle
Recommendations Further water adjustment to the dough may be necessary . Pasta integrity
made with potato granules may be better suited for extrusion Table 11
through a larger die and, therefore, larger shaped noodles .
Table 10

Dried Dried

Cooked Cooked
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 LP/LL FLAKES TEST: DRIED PASTA
FRESH PASTA RESULTS
Attribute Results/Comments
Water Added to Dough 25g water added to 700g batch (3 .5%) The results of this study, including processing notes, analytical measures, sensory
commentary and photographs are summarized below in Tables 13–17 .
Dough Quality Visible specs of peel in dough; performed similarly to potato
flour and standard flakes
Brittleness Performed similarly to potato flour and standard flakes; more CONTROL: FRESH PASTA
substantial than control, but still relatively easy to break cleanly Attribute Results/Comments
Sensory Attribute Comments Water Added to Dough N/A
Dried Appearance Slightly flatterer in comparison to control, but not nearly as Dough Quality Slightly crumbly dough; cohesive and smooth once extruded
much as potato flour . Slightly visible rough texture, not as Filling Quality Soft, slightly granular texture with even distribution of spinach
smooth as control and cheeses
Dried Color More yellow than control, similar to potato flour . Appealing to Sensory Attribute Comments
panelists
Pasta Appearance As expected; smooth and slight sheen
Cooked Appearance Slightly stuck together, but this may have been due to
positioning during dehydration Filling Appearance As expected; mixed green spinach and ricotta with parmesan
cheese particulates
Cooked Color Darker in color in comparison to control
Pasta Color As expected; pale yellow
Aroma Slightly muted aroma in comparison to control
Filling Color As expected; green and white ricotta filling
Flavor Slightly muted flavor in comparison to control
Aroma As expected; spinach, garlic, parmesan cheese
Texture Slightly softer than control and the softest of all the pasta tests,
with a slightly gummy mouthfeel Pasta Texture As expected; al dente and slightly chewy with a substantial bite
Overall Likability This ingredient did not perform as well as the other potato Filling Texture As expected; light and fluffy, with a grainy, crumbly mouthfeel;
tests just holds together
Recommendations Add water to the dough to aid in extrusion Pasta Flavor As expected; starchy, floury and slightly sweet
Table 12 Filling Flavor As expected; spinach, garlic, parmesan, black pepper
Overall Likability As expected
Table 13

Dough Filling
Dried

Cooked Raw Cooked

PG.18 PG.19
 POTATO FLOUR TEST: FRESH PASTA POTATO GRANULES TEST: FRESH PASTA
Attribute Results/Comments Attribute Results/Comments
Water Added to Dough 20g water added to 700g batch (2 .8%) Water Added to Dough 20g water added to 700g batch (2 .8%)
Dough Quality Similar to control; crumbly in texture, but smooth once Dough Quality Similar to control; crumbly in texture, but smooth once
extruded extruded
Filling Quality More cohesive than control, denser in texture Filling Quality More cohesive than control
Sensory Attribute Comments Sensory Attribute Comments
Pasta Appearance Similar to control; spinach filling is more visible through cooked Pasta Appearance Similar to control; spinach filling is more visible through cooked
pasta pasta
Filling Appearance More cohesive than control; denser in texture Filling Appearance Denser than control; not as light and fluffy in texture
Pasta Color Similar to control; no noticeable difference in color Pasta Color Comparable to control
Filling Color Similar to control; no noticeable difference in color Filling Color Comparable to control
Aroma Mild potato aroma; reminiscent of a pierogi Aroma Slightly muted aroma in comparison to control
Pasta Texture More tender than control; slight gummy texture, but is not Pasta Texture More tender than control; slight gummy texture, but is not
off-putting . Reminiscent of pasta made with flour rather than off-putting . Reminiscent of pasta made with flour rather than
semolina semolina
Filling Texture More gummy and homogenous than control; not as appealing, Filling Texture Fine, granular and pasty texture; unappealing to panelists
but not significantly different Pasta Flavor Muted flavor in comparison to control, but not off-putting
Pasta Flavor Muted flavor in comparison to control, but not off-putting Filling Flavor Slightly bland flavor; no significant difference to control
Filling Flavor Similar to control; no noticeable difference Overall Likability Pasta is acceptable; filling is unacceptable due to pasty texture
Overall Likability Pasta and filling are both acceptable Table 15
Table 14

Dough Filling Dough Filling

Raw Cooked Raw Cooked

PG.20 PG.21
 POTATO FLAKES: FRESH PASTA LP/LL POTATO FLAKES: FRESH PASTA
Attribute Results/Comments Attribute Results/Comments
Water Added to Dough 20g water added to 700g batch (2 .8%) Water Added to Dough 30g water added to 700g batch (4 .2%)
Dough Quality Similar to control; crumbly in texture, but smooth once Dough Quality Similar to control, crumbly in texture but smooth once
extruded extruded
Filling Quality More cohesive than control Filling Quality More cohesive than control
Sensory Attribute Comments Sensory Attribute Comments
Pasta Appearance Visible particulates that produce a whole-grain-like appearance, Pasta Appearance Most similar to control; slightly less smooth in texture
though not unappealing Filling Appearance More dense than control; not as light and fluffy
Filling Appearance More dense than control; not as light and fluffy Pasta Color Comparable to control
Pasta Color Comparable to control Filling Color Comparable to control
Filling Color Comparable to control Aroma Muted aroma in comparison to control, but not off-putting
Aroma Muted aroma in comparison to control, but not off-putting Pasta Texture Similar to control; firmest texture of the potato test formulas
Pasta Texture Firmer than potato flour and granule tests, but not as firm as Filling Texture Slightly drier than control; acceptable in texture to panelists
control
Pasta Flavor Comparable to control
Filling Texture Granular and dense texture; pasty mouthfeel that eats like
mashed potatoes Filling Flavor Mild potato flavor in comparison to control
Pasta Flavor More flavorful than potato flour and granule tests, but not as Overall Likability Pasta and filling are both acceptable
flavorful as control Table 17

Filling Flavor Mild potato flavor; similar to control

Overall Likability Pasta and filling are both acceptable; most comparable sample
to control and highest rated by panelists
Table 16

Dough Filling Dough Filling

Raw Cooked Raw Cooked

PG.22 PG.23
 CONCLUSIONS RECOMMENDATIONS
Potato flour is recommended for use in dried pasta, starting at 10% replacement of semolina
POTATO FLOUR flour . Pasta made with potato granules may be better suited to dried pasta extruded through
a larger die for easier extrusion . Water may need to be adjusted for extrusion and sheeting .
CONCLUSIONS
Potato flour may be used in fresh pasta dough, but is not recommended for use in cheese
Potato flour required additional water in both dried and fresh pasta dough to mimic the
fillings for pasta as it contributed a pasty texture that did not improve the eating qualities .
texture of control . While the texture was slightly softer than control, the differences would
likely be negligible in preparation by consumers .

Potato flour showed multiple functional benefits in dried pasta, including: STANDARD POTATO FLAKES
„ Reduced breakage
CONCLUSIONS
„ Enhanced pasta flavor Standard potato flakes required additional water in both dried and fresh pasta dough to
„ Appealing yellow color mimic the texture of control . Panelist commentary was positive, as the potato flake pasta
„ Slightly rough texture showed multiple functional benefits, including:

Potato flour in fresh pasta was slightly muted in flavor and the filling was slightly gummier „ Reduced breakage
than control; however, the differences were slight . Functional benefits include: „ Appealing yellow color

„ Cost reduction of pasta filling by replacement of ricotta and panko breadcrumbs „ Improved texture integrity

Potato flakes in fresh pasta was slightly muted in flavor and the filling was dense and pasty
in comparison to control; however, the differences were slight . It was the most appealing to
RECOMMENDATIONS panelists of all the potato tests . Functional benefits include:
Potato flour is recommended for use in dried pasta, starting at 5–10% replacement of „ Cost reduction of pasta filling by replacement of ricotta and panko breadcrumbs
semolina flour . Potato flour would be beneficial in dried pasta where a slightly rough texture
is desired, particularly for better adhesion of smooth sauces . Potato flour may be added to
fresh pasta and fillings starting at 10% for cost reduction without significant organoleptic
RECOMMENDATIONS
changes . Water may need to be adjusted for extrusion and sheeting .
Standard potato flakes are recommended for use in dried pasta to improve color and texture,
starting at 10% replacement of semolina flour . Potato flakes may be added to fresh pasta and
POTATO GRANULES fillings starting at 10% for cost reduction without significant organoleptic changes . Water may
need to be adjusted for extrusion and sheeting .
CONCLUSIONS
Potato granules required additional water in both dried and fresh pasta dough to mimic the
texture of control . The color of dried pasta made with potato granules was paler than control,
but panelists found the texture to be improved . The functional benefits of dried pasta with
added potato granules included:
„ Better shape retention
„ Reduced breakage
„ Improved texture integrity

Potato flour in fresh pasta was slightly muted in flavor and more tender and slightly gummy,
but the differences were slight . The cheese filling made with added potato granules was
pasty in texture, deemed unacceptable by panelists .

PG.24 PG.25
 LP/LL POTATO FLAKES
CONCLUSIONS OVERALL CONCLUSIONS
LP/LL potato flakes did not perform as well in dried pasta as other dehydrated potato
ingredients . While the color of dried pasta was improved, the muted flavor and slightly softer Formulators must determine the best ingredients for pasta formulas through hands-on
texture was deemed less desirable by panelists . testing on the bench and in the plant to achieve the desired results, balancing flavor
with functionality . Ultimately, that may mean using a combination of dehydrated potato
LP/LL potato flakes performed better in fresh pasta and filling, with functional ingredients for pasta and filling that offer improved texture integrity and possible cost savings
benefits including: through the reduction of higher priced cheese and breadcrumbs .
„ Improved texture integrity
„ Cost reduction of pasta filling by replacement of ricotta and panko breadcrumbs
REFERENCES
1 . López, Alfonso . The Twisted History of Pasta. n .d . 6 2 2017 . <http://www .nationalgeographic .com/archaeology-and-history/magazine/daily-
life-pasta-italy-neapolitan-diet/> .

RECOMMENDATIONS 2 . National Pasta Association . Pasta Facts and Figures. 2017 . <https://pastafits .org/pasta-facts/> . — . Pasta FIts: Pasta FAQs . n .d . 2017 . <https://
pastafits .org/pasta-faqs/> .
LP/LL potato flakes are not recommended in dried pasta; however, they are recommended
3 . Kruger, James E ., Robert B . Matsuo and Joel W . Dick . Pasta and Noodle Technology . American Association of Cereal Chemists, 1996 . Book .
for use in fresh pasta and fillings starting at 10% for cost reduction without significant
4 . McGee, Harold . On Food and Cooking. New York: Fireside, 1984 . Book .
organoleptic changes . Water may need to be adjusted for extrusion and sheeting .
5 . FDA . “Code of Federal Regulations Title 21 Part 139 Macaroni and Noodle Products Sec . 139 .150 Noodle products .” 21 September 2016 . 22
March 2017 . <https://www .accessdata .fda .gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch .cfm?fr=169 .140> .

6 . Kuntz, Lynn A . “A Pasta Primer .” Natural Products Insider January 1995 .

7 . Decker, Kimberly J . 17 January 2012 . 27 March 2017 . <https://www .naturalproductsinsider .com/articles/2012/01/shape-of-things-to-come-

innovations-in-pasta .aspx> .

8 . Stadelman, William J ., and Owen J . Cotterill . Egg Science and Technology. Binghampton: The Haweth Press, Inc ., 1995 . print .

9 . Stasiak M ., Molenda M ., Opalinski I . Blaszczak W . “Mechanical Properties of Native Maize, Wheat, and Potato Starches .” Czech Journal of
Food Science (2013): 31(4) . https://www .agriculturejournals .cz/publicFiles/97020 .pdf .

10 . Lisinkska, G . and Leszcynski, W . “Potato science and technology .” Spinger Science and Business Media (1989): Chapter 2 .

11 . USDA . “Basic Report: 11674 Potatoes, baked, flesh and skin, without salt .” Table . 2018 . https://ndb .nal .usda .gov/ndb/foods/

12 . McGill CR, Kurilich AC, Davignon J . The role of potatoes and potato components in cardiometabolic health: a review .
Ann Med. 2013;45(7):467-73 .

13 . Thorpe MP, Evans EM . Dietary protein and bone health: harmonizing conflicting theories . Nutr Rev. 2011;69(4):215-30 .

14 . USDA . “Full Report: 45272155 Dehydrated potato flakes .” table . 2018 .

PG.26 PG.27
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