Elaboração, cinética de secagem e caracterização físico-química e tecnológica de massas alimentícias

• Autor(a) principal: Vimercati, Wallaf Costa
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/10135
• topic: Pasta; Color; Flavors; Spinach; Drying; Massas alimentícias; Cor; Sabores; Secagem; Ciência e Tecnologia de Alimentos; Culinária (Massas); Cor dos alimentos; Alimentos - Desidratação; Paladar; 664

Pasta is a food popularly consumed in several countries. The use of ingredients that alter the color, flavor, aroma and nutritional content of pasta is a good alternative for the manufacture of a product with sensory and nutritional characteristics that are attractive to the consumer. However, the factors temperature, packaging and storage time can affect the maintenance of the characteristics of these products. Therefore, the objective of this work was to elaborate, evaluate the drying kinetics and analyze the physical-chemical and technological characteristics of these products. For this, 16 flavors pasta were stored in transparent and metallized packages and the Kinetics of total color variation (?E) were monitored throughout the useful life (120 days). In addition, the physical-chemical and technological characterizations were carried out after the manufacture and at the end of the useful life of the products. The spinach pasta stored in transparent packaging was the one with the highest value of ?E in relation to the other flavors at the end of the 120 days. Afterwards, this mass was elaborated, submitted to drying at temperatures of 35, 45, 55, 65 and 75 °C, up to a maximum of 11% humidity and, finally, the products were characterized as color, water activity, pH, titratable total acidity, moisture, texture, total carotenoids, antioxidant activity (ABTS and DPPH), phenolic compounds, total chlorophyll, ashes and technological quality (Cooking time, water absorption, volume expansion and loss of soluble solids) . The models of Henderson and Pabis, Lewis and Page were adjusted to the experimental data of drying kinetcs and the energy consumption of the process was monitored during the drying time. The desirability function was used in order to choose the optimum drying temperature. The Page model was the one that best represented the drying processes, with the highest R²adj values and the lowest standard error values of the regression. All the pasta obtained from the different drying temperatures presented a moisture content between the range of 10 to 11%, according to Brazilian legislation. The overall desirability value was 0,4, thus resulting in the optimum drying temperature of 52 °C.