Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.)

• Autor(a) principal: Cavalcante Neto, Adeval Alexandre
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/1587
• topic: Food Pasta; Flour; Massa aliment?cia; Farinha; Orbignya sp.; Ci?ncia e Tecnologia de Alimentos

The pasta is a food that is part of the table of the Brazilian people, possessing a high level of acceptability in all social classes. Because it is basically made up mostly of wheat flour is considered an energy food. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of this mass and add the product better nutritional quality and / or sensory impairment. In this context an interesting alternative is the babassu mesocarp flour (Orbignya sp.). The objective of this research was the development of technology for the production of pasta mixed with the partial replacement of wheat flour (TF) by babassu mesocarp flour (BSF), seeking its nutritional enrichment and providing an alternative feed the population of Maranh?o. Four formulations of fresh noodles type have been developed, with the following composition: control (100% wheat flour), 90% flour + 10% flour mesocarp babassu, 85% flour + 15% of flour mesocarp babassu, 80% wheat flour + 20% babassu mesocarp flour. Were evaluated the physical, chemical and physico-chemical properties of flour and pasta, as well as microbiological and sensorial these. The data were processed by standard deviation, variance analysis and means compared by Tukey test (affective) and Dunnett's test (discriminative). The results of the chemical composition of flour mesocarp showed that this raw material has higher protein content than wheat flour, besides being rich in food fiber. The masses mixed with 10%, 15% and 20% of FMB, compared to controls, had increased the protein value of 28.85%, 41.60% and 51.68% and the fiber content was found to be 4.12 %, 5.28% and 6.51% respectively. Microbiological analyzes performed on the bodies testified that the products were hygienic and sanitary conditions. The addition of FMB to mass reduced the solids loss during cooking. Sensory evaluation showed an index of acceptability over 72% to pasta with 10% of FMB and 77.11% for the 15% mass of FMB, showing a good potential for use according to the literature and compared with the control were most appreciated by the judges. The pasta had a higher composite nutritional potential than the traditional mass and can be used as an alternative nutritional and income for the communities who live on the extraction of the babassu palm, using a piece of fruit that is usually neglected.