Influence of Maillard Reaction on Protein Modification and Colour Development in Pasta. Comparison of Different Drying Conditions

Two high temperature drying procedures for pasta production were evaluated and compared. The industrial samples produced were collected at different stages of the drying process starting from semolina to the final pasta product. The main changes were observed after the extrusion process when sample moisture ranged between 18 and 15%. In this phase, the Maillard reaction easily takes place and the active precursors of the reaction, such as free reducing sugars and free amino acids already present in semolina, in addition to residual amylolytic activity, should be determined and controlled.