Agricultural Studies, Vol. 2, Issue 4, Aug  2018, Pages 170-180; DOI: 10.31058/ 10.31058/

Investigation of Kinetics Drying Pasta with Added Corn Flour

, Vol. 2, Issue 4, Aug  2018, Pages 170-180.

DOI: 10.31058/

Jelena Markovic 1* , Jasmina Stojiljkovic 2

1 Department of Food Technology and Environment, College of Applied Studies, Vranje, Republic of Serbia

2 Chief of Department of Food Technology, College of Applied Studies, Vranje, Republic of Serbia

Received: 23 June 2018; Accepted: 23 July 2018; Published: 4 September 2018

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In this study was investigated dry pasta from dedicated wheat flour with the addition of corn flour. Drying is comprised of four kinds of pastas: noodles for soup, wide noodles, narrow noodles and spaghetti. Three series were made at different drying temperatures, 55 °C, 70 °C and 80 °C. Measured by the change in mass of pasta and water loss during drying, the greatest weight loss occurred in with wide noodles, spaghetti, and lowest in the narrow noodles. The moisture content after drying, the pasta with the addition of corn flour was 12.7 % for all four type of pasta.


Corn Flour, Pasta, Drying


© 2017 by the authors. Licensee International Technology and Science Press Limited. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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