Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13722 |
Resumo: | The present study aimed to develop and characterize fresh pasta type noodles, with partial replacement of rice flour by the flour of the açaí seed FCA and of the FCB bacaba shell, and to evaluate its physical-chemical characteristics, proximal composition, color, technological properties and texture profile. For this purpose, five mass formulations were prepared, replacing control mass (MC), containing 5% (FCA), 10% (FCA), 5% (FCB) and 10% (FCB). The humidity of the pasta presented a maximum percentage of 35%, so they are in accordance with the Brazilian legislation in force for fresh pasta. Pasta formulations with FCA showed higher levels for protein and ash at 10%. For FCB formulations it showed a higher content of lipids. Regarding energy values, pasta enriched with FCA and FCB can be seen as a food rich in calories, according to Brazilian legislation. As for technological properties, the addition of flours to the doughs caused a statistical difference in the parameter of the increase in dough. The color analysis, the chroma parameters (C *) and the hue angle (H *) obtained results that interfered with the color, indicating the pure red tint for both FCA and FCB pasta. Regarding the parameters of texture, hardness, guminess and chewability, all concentrations of FCA and FCB showed a significant difference when compared to MC. Pasta made with different concentrations of FCA and FCB has provided variations in ingredients, in addition to contributing to the environment, since waste disposal will be reduced. |
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Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.)Preparación de pasta fresca sin gluten enriquecida con harina de residuo de açaí (Euterpe oleracea Mart.) y bacaba (Oenocarpus bacaba Mart.)Elaboração de massa alimentícia fresca sem glúten enriquecida com farinha de resíduo de açaí (Euterpe oleracea Mart.) e bacaba (Oenocarpus bacaba Mart.)Fresh pastaCore residueBark residueDevelopment of new products.Massa frescaResíduo de caroçoResíduo de cascaDesenvolvimento de novos produtos.Pasta frescaResiduo de núcleoResiduos de cáscaraDesarrollo de nuevos produtos.The present study aimed to develop and characterize fresh pasta type noodles, with partial replacement of rice flour by the flour of the açaí seed FCA and of the FCB bacaba shell, and to evaluate its physical-chemical characteristics, proximal composition, color, technological properties and texture profile. For this purpose, five mass formulations were prepared, replacing control mass (MC), containing 5% (FCA), 10% (FCA), 5% (FCB) and 10% (FCB). The humidity of the pasta presented a maximum percentage of 35%, so they are in accordance with the Brazilian legislation in force for fresh pasta. Pasta formulations with FCA showed higher levels for protein and ash at 10%. For FCB formulations it showed a higher content of lipids. Regarding energy values, pasta enriched with FCA and FCB can be seen as a food rich in calories, according to Brazilian legislation. As for technological properties, the addition of flours to the doughs caused a statistical difference in the parameter of the increase in dough. The color analysis, the chroma parameters (C *) and the hue angle (H *) obtained results that interfered with the color, indicating the pure red tint for both FCA and FCB pasta. Regarding the parameters of texture, hardness, guminess and chewability, all concentrations of FCA and FCB showed a significant difference when compared to MC. Pasta made with different concentrations of FCA and FCB has provided variations in ingredients, in addition to contributing to the environment, since waste disposal will be reduced.El presente estudio tuvo como objetivo desarrollar y caracterizar fideos tipo pasta fresca, con sustitución parcial de harina de arroz por la harina de semilla de açaí FCA y de cáscara de bacaba FCB, y evaluar sus características físico-químicas, composición proximal, color, propiedades tecnológicas características y perfil de textura. Para ello, se prepararon cinco formulaciones de masa, reemplazando la masa de control (MC), conteniendo 5% (FCA), 10% (FCA), 5% (FCB) y 10% (FCB). La humedad de la pasta presentó un porcentaje máximo del 35%, por lo que están de acuerdo con la legislación brasileña vigente para la pasta fresca. Las formulaciones de pasta con FCA mostraron niveles más altos de proteína y cenizas al 10%. Para las formulaciones de FCB, mostró un mayor contenido de lípidos. En cuanto a los valores energéticos, la pasta enriquecida con FCA y FCB puede verse como un alimento rico en calorías, según la legislación brasileña. En cuanto a las propiedades tecnológicas, la adición de harinas a las masas provocó una diferencia estadística en el parámetro del aumento de masa. El análisis de color, los parámetros de croma (C *) y el ángulo de tono (H *) obtuvieron resultados que interfirieron con el color, indicando el tono rojo puro tanto para la pasta FCA como para la FCB. En lo que respecta a los parámetros de textura, dureza, gomosidad y masticabilidad, todas las concentraciones de FCA y FCB mostraron una diferencia significativa en comparación con el MC. La pasta elaborada con diferentes concentraciones de FCA y FCB proporcionó variaciones en los ingredientes, además de contribuir al medio ambiente, ya que se reducirá la eliminación de desechos.O presente estudo teve por objetivo desenvolver e caracterizar massas alimentícias fresco tipo talharim, com substituição parcial da farinha de arroz pela farinha do caroço de açaí FCA e da casca da bacaba FCB, e avaliar suas características físico-químicas, composição proximal, cor, propriedades tecnológicas e perfil de textura. Para isso, foram elaboradas cinco formulações de massas, em substituição massa controle (MC), contendo 5% (FCA), 10% (FCA), 5% (FCB) e 10% (FCB). A umidade das massas alimentícias apresentou um percentual máximo de 35%, assim as mesmas estão de acordo com a legislação brasileira vigente para massa fresca. As formulações das massas alimentícias com FCA apresentaram teores maiores para proteínas e cinza na 10%. Para as formulações de FCB mostrou maior teor em lipídeos. Em relação aos valores energéticos as massas alimentícias enriquecidas com a FCA e FCB podem ser vistas como um alimento rico em calorias, de acordo com a legislação brasileira. Quanto ás propriedades tecnológicas, as adições das farinhas nas massas causaram diferença estatística no parâmetro do aumento da massa. A análise de cor, os parâmetros chroma (C*) e o ângulo hue (H*) obtiveram resultados que interferiram na cor indicando à tonalidade vermelho puro para ambas massas alimentícias FCA e FCB. Com relação aos parâmetros de textura, dureza, gomosidade e mastigabilidade todas as concentrações de FCA e FCB apresentaram diferença significativa comparando-a com a MC. As massas alimentícias elaboradas com diferentes concentrações da FCA e FCB proporcionaram variações de ingredientes, além de contribuir com o meio ambiente, visto que o descarte de resíduo será reduzido.Research, Society and Development2021-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1372210.33448/rsd-v10i6.13722Research, Society and Development; Vol. 10 No. 6; e1810613722Research, Society and Development; Vol. 10 Núm. 6; e1810613722Research, Society and Development; v. 10 n. 6; e18106137222525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13722/13801Copyright (c) 2021 Samara Kelly Amaral Barros; Adriana Régia Marques de Souza ; Flávio Santos Silva ; Caroline Roberta Freitas Pires; Clarissa Damiani ; Miriam Fontes Araújo Silveira ; Camila Rodrigues Evangelista Silva https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarros, Samara Kelly Amaral Souza , Adriana Régia Marques de Silva , Flávio Santos Pires, Caroline Roberta Freitas Damiani , Clarissa Silveira , Miriam Fontes Araújo Silva , Camila Rodrigues Evangelista 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/13722Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:00.206695Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) Preparación de pasta fresca sin gluten enriquecida con harina de residuo de açaí (Euterpe oleracea Mart.) y bacaba (Oenocarpus bacaba Mart.) Elaboração de massa alimentícia fresca sem glúten enriquecida com farinha de resíduo de açaí (Euterpe oleracea Mart.) e bacaba (Oenocarpus bacaba Mart.) |
| title |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| spellingShingle |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) Barros, Samara Kelly Amaral Fresh pasta Core residue Bark residue Development of new products. Massa fresca Resíduo de caroço Resíduo de casca Desenvolvimento de novos produtos. Pasta fresca Residuo de núcleo Residuos de cáscara Desarrollo de nuevos produtos. |
| title_short |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| title_full |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| title_fullStr |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| title_full_unstemmed |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| title_sort |
Preparation of fresh gluten free pasta enriched with açaí waste flour (Euterpe oleracea Mart.) and bacaba (Oenocarpus bacaba mart.) |
| author |
Barros, Samara Kelly Amaral |
| author_facet |
Barros, Samara Kelly Amaral Souza , Adriana Régia Marques de Silva , Flávio Santos Pires, Caroline Roberta Freitas Damiani , Clarissa Silveira , Miriam Fontes Araújo Silva , Camila Rodrigues Evangelista |
| author_role |
author |
| author2 |
Souza , Adriana Régia Marques de Silva , Flávio Santos Pires, Caroline Roberta Freitas Damiani , Clarissa Silveira , Miriam Fontes Araújo Silva , Camila Rodrigues Evangelista |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Barros, Samara Kelly Amaral Souza , Adriana Régia Marques de Silva , Flávio Santos Pires, Caroline Roberta Freitas Damiani , Clarissa Silveira , Miriam Fontes Araújo Silva , Camila Rodrigues Evangelista |
| dc.subject.por.fl_str_mv |
Fresh pasta Core residue Bark residue Development of new products. Massa fresca Resíduo de caroço Resíduo de casca Desenvolvimento de novos produtos. Pasta fresca Residuo de núcleo Residuos de cáscara Desarrollo de nuevos produtos. |
| topic |
Fresh pasta Core residue Bark residue Development of new products. Massa fresca Resíduo de caroço Resíduo de casca Desenvolvimento de novos produtos. Pasta fresca Residuo de núcleo Residuos de cáscara Desarrollo de nuevos produtos. |
| description |
The present study aimed to develop and characterize fresh pasta type noodles, with partial replacement of rice flour by the flour of the açaí seed FCA and of the FCB bacaba shell, and to evaluate its physical-chemical characteristics, proximal composition, color, technological properties and texture profile. For this purpose, five mass formulations were prepared, replacing control mass (MC), containing 5% (FCA), 10% (FCA), 5% (FCB) and 10% (FCB). The humidity of the pasta presented a maximum percentage of 35%, so they are in accordance with the Brazilian legislation in force for fresh pasta. Pasta formulations with FCA showed higher levels for protein and ash at 10%. For FCB formulations it showed a higher content of lipids. Regarding energy values, pasta enriched with FCA and FCB can be seen as a food rich in calories, according to Brazilian legislation. As for technological properties, the addition of flours to the doughs caused a statistical difference in the parameter of the increase in dough. The color analysis, the chroma parameters (C *) and the hue angle (H *) obtained results that interfered with the color, indicating the pure red tint for both FCA and FCB pasta. Regarding the parameters of texture, hardness, guminess and chewability, all concentrations of FCA and FCB showed a significant difference when compared to MC. Pasta made with different concentrations of FCA and FCB has provided variations in ingredients, in addition to contributing to the environment, since waste disposal will be reduced. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-05-19 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/13722 10.33448/rsd-v10i6.13722 |
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https://rsdjournal.org/index.php/rsd/article/view/13722 |
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10.33448/rsd-v10i6.13722 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/13722/13801 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 6; e1810613722 Research, Society and Development; Vol. 10 Núm. 6; e1810613722 Research, Society and Development; v. 10 n. 6; e1810613722 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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1797052805974851584 |