PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/4452 |
Resumo: | Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. |
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PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARPCOMPOSIÇÃO E CARACTERÍSTICAS TECNOLÓGICAS DE MASSA ALIMENTÍCIA SECA INCORPORADA DE PERICARPO MICRONIZADO DE MILHOFiber. Pasta. Micronized pericarp. Wheat semolina. Corn.Fibra. Massa alimentícia. Pericarpo micronizado. Semolina de trigo. Milho.Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.Massas alimentícias apresentam boa aceitação em todo o mundo, principalmente devido à sua versatilidade, baixo preço e facilidade de preparo, porém, não são nutricionalmente equilibradas fornecendo basicamente carboidratos. Assim sendo, o uso de ingredientes alternativos que reduzam as essas deficiências nutricionais, sem afetar, no entanto, suas características tecnológicas e sensoriais. Este trabalho avaliou o efeito da utilização de semolina de trigo e pericarpo micronizado de milho (PMM) na composição físico-química, qualidade de cozimento e cor de massas tipo espaguete. Espaguete foi produzido utilizando farinha de trigo, com a incorporação de pericarpo de milho, nas concentrações de 0, 10, 20 e 30%. Não foram observadas diferenças no conteúdo de umidade e lipídios, tempo de cozimento, ganho de peso e aumento de volume (p > 0,05). Foi possível observar que a suplementação com pericarpo micronizado de milho apresentou diferença significativa no conteúdo de proteínas, minerais, fibras alimentares e perda de sólidos solúveis dos espaguetes (p < 0,05). Com o aumento da concentração de pericarpo micronizado de milho, a diferença de cor foi acentuada. A utilização de PMM mostrou-se viável, apresentando um produto enriquecido nutricionalmente sem maiores comprometimentos à qualidade final das massas.Universidade Federal Rural do Semi-Árido2017-01-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/445210.1590/1983-21252017v30n225rcREVISTA CAATINGA; Vol. 30 No. 2 (2017); 496-502Revista Caatinga; v. 30 n. 2 (2017); 496-5021983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/4452/pdfJunqueira, João Renato de JesusLima Junior, Fausto Alves deFernandes, Gisele SouzaPaes, Maria Cristina DiasPereira, Joelmainfo:eu-repo/semantics/openAccess2023-07-20T10:58:44Zoai:ojs.periodicos.ufersa.edu.br:article/4452Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:16.065854Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP COMPOSIÇÃO E CARACTERÍSTICAS TECNOLÓGICAS DE MASSA ALIMENTÍCIA SECA INCORPORADA DE PERICARPO MICRONIZADO DE MILHO |
title |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
spellingShingle |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP Junqueira, João Renato de Jesus Fiber. Pasta. Micronized pericarp. Wheat semolina. Corn. Fibra. Massa alimentícia. Pericarpo micronizado. Semolina de trigo. Milho. |
title_short |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
title_full |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
title_fullStr |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
title_full_unstemmed |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
title_sort |
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP |
author |
Junqueira, João Renato de Jesus |
author_facet |
Junqueira, João Renato de Jesus Lima Junior, Fausto Alves de Fernandes, Gisele Souza Paes, Maria Cristina Dias Pereira, Joelma |
author_role |
author |
author2 |
Lima Junior, Fausto Alves de Fernandes, Gisele Souza Paes, Maria Cristina Dias Pereira, Joelma |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Junqueira, João Renato de Jesus Lima Junior, Fausto Alves de Fernandes, Gisele Souza Paes, Maria Cristina Dias Pereira, Joelma |
dc.subject.por.fl_str_mv |
Fiber. Pasta. Micronized pericarp. Wheat semolina. Corn. Fibra. Massa alimentícia. Pericarpo micronizado. Semolina de trigo. Milho. |
topic |
Fiber. Pasta. Micronized pericarp. Wheat semolina. Corn. Fibra. Massa alimentícia. Pericarpo micronizado. Semolina de trigo. Milho. |
description |
Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-24 |
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://periodicos.ufersa.edu.br/caatinga/article/view/4452 10.1590/1983-21252017v30n225rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/4452 |
identifier_str_mv |
10.1590/1983-21252017v30n225rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/4452/pdf |
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 |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 30 No. 2 (2017); 496-502 Revista Caatinga; v. 30 n. 2 (2017); 496-502 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
_version_ |
1797674025414033408 |