Addition of microencapsulated soybean molasses to pasta formulations

• Autor(a) principal: Batista,Vanessa Sabrina Fagundes
• Data de Publicação: 2021
• Outros Autores: Nunes,Graciele Lorenzoni, Silva,Andressa Fraton Moreira da, Viegas,Gabriela Ilha, Lucas,Bruna Nichelle, Barin,Juliano Smanioto, Menezes,Cristiano Ragagnin de, Rosa,Claudia Severo da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752
• topic: sensory evaluation; phenolic; microcapsules; color

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.