Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/5662 |
Resumo: | Noodles are high in carbohydrates and low in protein quality and quantity. However, it is one of the most consumed foods by the population. In view of this situation, this work aims to prepare to evaluate fresh noodle-type pasta enriched with different concentrations of shelfish. Five types of pasta, a traditional pasta sample, three samples with different concentrations of shellfish (5%, 10% and 15%) and another sample with the association between seafood and flaxseed (5% + 5%) were prepared. Samples were evaluated and analyzed for moisture content, lipids, proteins, fiber, ashes, carbohydrates and total caloric value of the product. A completely randomized design with three replicates of each concentration was adopted, determining the mean and standard deviation of the values obtained for each sample. The formulations with higher amount of shellfish presented higher protein content, ash and lower carbohydrate content. The addition of golden flaxseed in the pasta noodles with shellfish provided an increase in the value of crude fiber and ethereal extract. The enrichment of the pasta with different concentrations of shellfish increased the protein value of the new product, as well as presenting a great and important alternative to add a more relevant nutritional aspect to the food. |
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Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana)Enriquecimiento de pasta fresca tipo talharim con harina de mariscos (Anomalocardia brasiliana)Enriquecimento de massa fresca tipo talharim com farinha de marisco (Anomalocardia brasiliana)Massa alimentíciaAlimento enriquecidoMariscoProteína.PastaComida enriquecidaMariscosProteína.PastaEriched foodSeafoodProtein.Noodles are high in carbohydrates and low in protein quality and quantity. However, it is one of the most consumed foods by the population. In view of this situation, this work aims to prepare to evaluate fresh noodle-type pasta enriched with different concentrations of shelfish. Five types of pasta, a traditional pasta sample, three samples with different concentrations of shellfish (5%, 10% and 15%) and another sample with the association between seafood and flaxseed (5% + 5%) were prepared. Samples were evaluated and analyzed for moisture content, lipids, proteins, fiber, ashes, carbohydrates and total caloric value of the product. A completely randomized design with three replicates of each concentration was adopted, determining the mean and standard deviation of the values obtained for each sample. The formulations with higher amount of shellfish presented higher protein content, ash and lower carbohydrate content. The addition of golden flaxseed in the pasta noodles with shellfish provided an increase in the value of crude fiber and ethereal extract. The enrichment of the pasta with different concentrations of shellfish increased the protein value of the new product, as well as presenting a great and important alternative to add a more relevant nutritional aspect to the food.La pasta casera tipo fideo tiene altos niveles de carbohidratos y baja cantidad y calidad de proteínas. Sin embargo, es uno de los alimentos más consumidos por la población. Por lo tanto, este trabajo tiene como objetivo evaluar los fideos tipo pasta fresca enriquecidos con diferentes concentraciones de mariscos. Se desarrollaron cinco tipos de pasta, siendo una muestra de pasta tradicional, tres muestras con diferentes concentraciones de mariscos (5%, 10% y 15%) y una muestra con la asociación entre mariscos y linaza (5% + 5%). Las muestras fueron evaluadas y analizadas para determinar el contenido de humedad, lípidos, proteínas, fibras, cenizas, carbohidratos y el valor calórico total del producto. Se adoptó un diseño completamente al azar con tres repeticiones. Las formulaciones con la mayor concentración de mariscos tenían mayor contenido de proteínas, cenizas y menor contenido de carbohidratos. La adición de linaza dorada en la pasta pasta con mariscos proporcionó un aumento en el valor de la fibra cruda y el extracto de éter. El enriquecimiento de la pasta con diferentes concentraciones de harina de mariscos aumentó el valor proteico del nuevo producto, lo que representa una alternativa para agregar valor nutricional a los alimentos.A massa caseira tipo talharim apresenta elevados teores de carboidratos e baixas quantidade e qualidade proteica. Todavia, é um dos alimentos mais consumidos pela população. Diante disso, este trabalho tem como objetivo avaliar massas frescas tipo talharim formuladas com diferentes concentrações de farinha de marisco. Foram desenvolvidas cinco tipos de massas, sendo uma amostra de macarrão tradicional, três amostras com diferentes concentrações de farinha de marisco (5%, 10% e 15%) e uma amostra com a associação entre farinhas de marisco e linhaça (5% + 5%). As amostras foram analisadas quanto aos teores de umidade, lipídios, proteínas, fibras, cinzas, carboidratos e valor calórico total do produto. Foi adotado um delineamento inteiramente casualizado com três repetições. As formulações com maior concentração de farinha de marisco apresentaram maiores teores de proteína e cinzas e menor teor de carboidratos. O acréscimo da farinha de linhaça dourada na massa do macarrão com marisco proporcionou um aumento nos teores de fibra bruta e lipídeos. O enriquecimento da massa de talharim com diferentes concentrações de farinha de marisco aumentou o valor proteico do produto, representando uma alternativa para agregar valor nutricional ao alimento. Research, Society and Development2020-07-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/566210.33448/rsd-v9i8.5662Research, Society and Development; Vol. 9 No. 8; e336985662Research, Society and Development; Vol. 9 Núm. 8; e336985662Research, Society and Development; v. 9 n. 8; e3369856622525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5662/4869Copyright (c) 2020 Patrícia Lopes Monteiro, Adiléia Fernandes Barros da Silva Monteiro, Caroline Roberta Freitas Pires, Andressa Sousa Pereira, Hellen Christina Almeida Kato, Diego Neves de Sousa, Fabiola Helena dos Santos Fogaçainfo:eu-repo/semantics/openAccessMonteiro, Patrícia LopesSantos, Adiléia Fernandes Barros da SilvaPires, Caroline Roberta FreitasPereira, Andressa SousaKato, Hellen Christina AlmeidaSousa, Diego Neves deFogaça, Fabiola Helena dos Santos2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5662Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:06.710184Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) Enriquecimiento de pasta fresca tipo talharim con harina de mariscos (Anomalocardia brasiliana) Enriquecimento de massa fresca tipo talharim com farinha de marisco (Anomalocardia brasiliana) |
title |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
spellingShingle |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) Monteiro, Patrícia Lopes Massa alimentícia Alimento enriquecido Marisco Proteína. Pasta Comida enriquecida Mariscos Proteína. Pasta Eriched food Seafood Protein. |
title_short |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
title_full |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
title_fullStr |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
title_full_unstemmed |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
title_sort |
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) |
author |
Monteiro, Patrícia Lopes |
author_facet |
Monteiro, Patrícia Lopes Santos, Adiléia Fernandes Barros da Silva Pires, Caroline Roberta Freitas Pereira, Andressa Sousa Kato, Hellen Christina Almeida Sousa, Diego Neves de Fogaça, Fabiola Helena dos Santos |
author_role |
author |
author2 |
Santos, Adiléia Fernandes Barros da Silva Pires, Caroline Roberta Freitas Pereira, Andressa Sousa Kato, Hellen Christina Almeida Sousa, Diego Neves de Fogaça, Fabiola Helena dos Santos |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Monteiro, Patrícia Lopes Santos, Adiléia Fernandes Barros da Silva Pires, Caroline Roberta Freitas Pereira, Andressa Sousa Kato, Hellen Christina Almeida Sousa, Diego Neves de Fogaça, Fabiola Helena dos Santos |
dc.subject.por.fl_str_mv |
Massa alimentícia Alimento enriquecido Marisco Proteína. Pasta Comida enriquecida Mariscos Proteína. Pasta Eriched food Seafood Protein. |
topic |
Massa alimentícia Alimento enriquecido Marisco Proteína. Pasta Comida enriquecida Mariscos Proteína. Pasta Eriched food Seafood Protein. |
description |
Noodles are high in carbohydrates and low in protein quality and quantity. However, it is one of the most consumed foods by the population. In view of this situation, this work aims to prepare to evaluate fresh noodle-type pasta enriched with different concentrations of shelfish. Five types of pasta, a traditional pasta sample, three samples with different concentrations of shellfish (5%, 10% and 15%) and another sample with the association between seafood and flaxseed (5% + 5%) were prepared. Samples were evaluated and analyzed for moisture content, lipids, proteins, fiber, ashes, carbohydrates and total caloric value of the product. A completely randomized design with three replicates of each concentration was adopted, determining the mean and standard deviation of the values obtained for each sample. The formulations with higher amount of shellfish presented higher protein content, ash and lower carbohydrate content. The addition of golden flaxseed in the pasta noodles with shellfish provided an increase in the value of crude fiber and ethereal extract. The enrichment of the pasta with different concentrations of shellfish increased the protein value of the new product, as well as presenting a great and important alternative to add a more relevant nutritional aspect to the food. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5662 10.33448/rsd-v9i8.5662 |
url |
https://rsdjournal.org/index.php/rsd/article/view/5662 |
identifier_str_mv |
10.33448/rsd-v9i8.5662 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5662/4869 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e336985662 Research, Society and Development; Vol. 9 Núm. 8; e336985662 Research, Society and Development; v. 9 n. 8; e336985662 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052803061907456 |