Addition of microencapsulated soybean molasses to pasta formulations
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
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 |
Resumo: | 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. |
id |
UFSM-2_226ef7f520deeb0ca87ae28405200957 |
---|---|
oai_identifier_str |
oai:scielo:S0103-84782021000900752 |
network_acronym_str |
UFSM-2 |
network_name_str |
Ciência rural (Online) |
repository_id_str |
|
spelling |
Addition of microencapsulated soybean molasses to pasta formulationssensory evaluationphenolicmicrocapsulescolorABSTRACT: 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.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752Ciência Rural v.51 n.9 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200722info:eu-repo/semantics/openAccessBatista,Vanessa Sabrina FagundesNunes,Graciele LorenzoniSilva,Andressa Fraton Moreira daViegas,Gabriela IlhaLucas,Bruna NichelleBarin,Juliano SmaniotoMenezes,Cristiano Ragagnin deRosa,Claudia Severo daeng2021-05-27T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Addition of microencapsulated soybean molasses to pasta formulations |
title |
Addition of microencapsulated soybean molasses to pasta formulations |
spellingShingle |
Addition of microencapsulated soybean molasses to pasta formulations Batista,Vanessa Sabrina Fagundes sensory evaluation phenolic microcapsules color |
title_short |
Addition of microencapsulated soybean molasses to pasta formulations |
title_full |
Addition of microencapsulated soybean molasses to pasta formulations |
title_fullStr |
Addition of microencapsulated soybean molasses to pasta formulations |
title_full_unstemmed |
Addition of microencapsulated soybean molasses to pasta formulations |
title_sort |
Addition of microencapsulated soybean molasses to pasta formulations |
author |
Batista,Vanessa Sabrina Fagundes |
author_facet |
Batista,Vanessa Sabrina Fagundes 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Batista,Vanessa Sabrina Fagundes 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 |
dc.subject.por.fl_str_mv |
sensory evaluation phenolic microcapsules color |
topic |
sensory evaluation phenolic microcapsules color |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200722 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.51 n.9 2021 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140556130287616 |