Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100158 |
Resumo: | Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions. |
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Food Science and Technology (Campinas) |
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Quality properties of doughs and noodles using chayotextle (Sechiem edule) floursSechium edulenoodlestextureAbstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100158Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.30219info:eu-repo/semantics/openAccessVICTORIANO,Lizbeth GONZÁLEZVERA,Norma GÜEMESSIMENTAL,Sergio SOTOHERNÁNDEZ,Juan PabloLIRA,Aurora QUINTEROMARTINI,Javier PILONIeng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100158Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
title |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
spellingShingle |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours VICTORIANO,Lizbeth GONZÁLEZ Sechium edule noodles texture |
title_short |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
title_full |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
title_fullStr |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
title_full_unstemmed |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
title_sort |
Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours |
author |
VICTORIANO,Lizbeth GONZÁLEZ |
author_facet |
VICTORIANO,Lizbeth GONZÁLEZ VERA,Norma GÜEMES SIMENTAL,Sergio SOTO HERNÁNDEZ,Juan Pablo LIRA,Aurora QUINTERO MARTINI,Javier PILONI |
author_role |
author |
author2 |
VERA,Norma GÜEMES SIMENTAL,Sergio SOTO HERNÁNDEZ,Juan Pablo LIRA,Aurora QUINTERO MARTINI,Javier PILONI |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
VICTORIANO,Lizbeth GONZÁLEZ VERA,Norma GÜEMES SIMENTAL,Sergio SOTO HERNÁNDEZ,Juan Pablo LIRA,Aurora QUINTERO MARTINI,Javier PILONI |
dc.subject.por.fl_str_mv |
Sechium edule noodles texture |
topic |
Sechium edule noodles texture |
description |
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour. Regarding dough extensibility, no significant differences were found (p < 0.05) in the control, while the proximal chemical analysis on dough showed that T1 (16.28%) had a higher protein content compared to the control. These results indicate that the optimum mixture for the preparation of dough was obtained by using 10% chayotextle flour. It is concluded that incorporating appropriate amounts of this flour into wheat semolina during the production of dough maintains technological quality as well as texture and sensory perceptions. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100158 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100158 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.30219 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328105074688 |