Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/144317 |
Resumo: | The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants. |
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Crizel, Tainara de MoraesRios, Alessandro de OliveiraThys, Roberta Cruz SilveiraFlôres, Simone Hickmann2016-08-09T02:15:19Z20150101-2061http://hdl.handle.net/10183/144317000985385The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.application/pdfengCiência e tecnologia de alimentos. Campinas, SP. vol.35, no. 3, (jul./set. 2015), p. 546-551Fibra de laranjaSubprodutoMassa alimentíciaFibra alimentarAnálise sensorial do alimentoOrange fibreFresh pastaBy-productsSensory acceptanceEffects of orange by-product fiber incorporation on the functional and technological properties of pastainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000985385.pdf000985385.pdfTexto completo (inglês)application/pdf763368http://www.lume.ufrgs.br/bitstream/10183/144317/1/000985385.pdf0028d99d448b57b1f822b8987dfcf9e9MD51TEXT000985385.pdf.txt000985385.pdf.txtExtracted Texttext/plain35900http://www.lume.ufrgs.br/bitstream/10183/144317/2/000985385.pdf.txte42616480b1baee909847225cab4b3b1MD52THUMBNAIL000985385.pdf.jpg000985385.pdf.jpgGenerated Thumbnailimage/jpeg1994http://www.lume.ufrgs.br/bitstream/10183/144317/3/000985385.pdf.jpg6f23a2caf49913bfd3c5045612e1fe8cMD5310183/1443172018-10-26 09:51:13.497oai:www.lume.ufrgs.br:10183/144317Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2018-10-26T12:51:13Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
spellingShingle |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta Crizel, Tainara de Moraes Fibra de laranja Subproduto Massa alimentícia Fibra alimentar Análise sensorial do alimento Orange fibre Fresh pasta By-products Sensory acceptance |
title_short |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_full |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_fullStr |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_full_unstemmed |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_sort |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
author |
Crizel, Tainara de Moraes |
author_facet |
Crizel, Tainara de Moraes Rios, Alessandro de Oliveira Thys, Roberta Cruz Silveira Flôres, Simone Hickmann |
author_role |
author |
author2 |
Rios, Alessandro de Oliveira Thys, Roberta Cruz Silveira Flôres, Simone Hickmann |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Crizel, Tainara de Moraes Rios, Alessandro de Oliveira Thys, Roberta Cruz Silveira Flôres, Simone Hickmann |
dc.subject.por.fl_str_mv |
Fibra de laranja Subproduto Massa alimentícia Fibra alimentar Análise sensorial do alimento |
topic |
Fibra de laranja Subproduto Massa alimentícia Fibra alimentar Análise sensorial do alimento Orange fibre Fresh pasta By-products Sensory acceptance |
dc.subject.eng.fl_str_mv |
Orange fibre Fresh pasta By-products Sensory acceptance |
description |
The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015 |
dc.date.accessioned.fl_str_mv |
2016-08-09T02:15:19Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/144317 |
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0101-2061 |
dc.identifier.nrb.pt_BR.fl_str_mv |
000985385 |
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0101-2061 000985385 |
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http://hdl.handle.net/10183/144317 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Ciência e tecnologia de alimentos. Campinas, SP. vol.35, no. 3, (jul./set. 2015), p. 546-551 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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