Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/29598 |
Resumo: | Considering the increase of pasta market and the importance of orange-fleshed sweet potato (OFSP) nutritional value and economic aspects, this study aimed to evaluate the effect of the addiction of OFSP and potato starch on the physical characteristics of gnocchi pasta during cooking, as well as to determine the chemical and sensory characteristics of the best samples, analyzing them during storage. A central composite rotational 2nd order experimental design was employed to investigate the effects of adding 63.65% to 75.81% OFSP and 35.86% to 64.14% potato starch during the cooking of the pasta. The best treatments were analyzed for acceptability, chemical composition and behavior during storage. The addition of OFSP affected only the cooking time by causing an increase in this value. Moreover, it positively contributed to the acceptability of the product, especially the color, as well as to the increase of the fiber and ash contents. It is recommended to consume immediately after preparation. If storage is necessary, the refrigeration at 4°C is suggested, provided that packaging requirements are met, preferably vacuum packaging. |
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Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato Ipomoea batatasAgricultural cultivationQuality controlSensoryNutrition Agricultural SciencesConsidering the increase of pasta market and the importance of orange-fleshed sweet potato (OFSP) nutritional value and economic aspects, this study aimed to evaluate the effect of the addiction of OFSP and potato starch on the physical characteristics of gnocchi pasta during cooking, as well as to determine the chemical and sensory characteristics of the best samples, analyzing them during storage. A central composite rotational 2nd order experimental design was employed to investigate the effects of adding 63.65% to 75.81% OFSP and 35.86% to 64.14% potato starch during the cooking of the pasta. The best treatments were analyzed for acceptability, chemical composition and behavior during storage. The addition of OFSP affected only the cooking time by causing an increase in this value. Moreover, it positively contributed to the acceptability of the product, especially the color, as well as to the increase of the fiber and ash contents. It is recommended to consume immediately after preparation. If storage is necessary, the refrigeration at 4°C is suggested, provided that packaging requirements are met, preferably vacuum packaging. EDUFU2016-01-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/2959810.14393/BJ-v32n1a2016-29598Bioscience Journal ; Vol. 32 No. 1 (2016): Jan./Feb.; 81-88Bioscience Journal ; v. 32 n. 1 (2016): Jan./Feb.; 81-881981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/29598/17754Brazil; ContemporaryCopyright (c) 2016 Erika Madeira Moreira da Silva, Amanda Ferreira Rossini, José Luiz Viana de Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Erika Madeira Moreira daRossini, Amanda FerreiraCarvalho, José Luiz Viana de2022-02-23T11:32:50Zoai:ojs.www.seer.ufu.br:article/29598Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-23T11:32:50Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
title |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
spellingShingle |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato Silva, Erika Madeira Moreira da Ipomoea batatas Agricultural cultivation Quality control Sensory Nutrition Agricultural Sciences |
title_short |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
title_full |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
title_fullStr |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
title_full_unstemmed |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
title_sort |
Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato |
author |
Silva, Erika Madeira Moreira da |
author_facet |
Silva, Erika Madeira Moreira da Rossini, Amanda Ferreira Carvalho, José Luiz Viana de |
author_role |
author |
author2 |
Rossini, Amanda Ferreira Carvalho, José Luiz Viana de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Silva, Erika Madeira Moreira da Rossini, Amanda Ferreira Carvalho, José Luiz Viana de |
dc.subject.por.fl_str_mv |
Ipomoea batatas Agricultural cultivation Quality control Sensory Nutrition Agricultural Sciences |
topic |
Ipomoea batatas Agricultural cultivation Quality control Sensory Nutrition Agricultural Sciences |
description |
Considering the increase of pasta market and the importance of orange-fleshed sweet potato (OFSP) nutritional value and economic aspects, this study aimed to evaluate the effect of the addiction of OFSP and potato starch on the physical characteristics of gnocchi pasta during cooking, as well as to determine the chemical and sensory characteristics of the best samples, analyzing them during storage. A central composite rotational 2nd order experimental design was employed to investigate the effects of adding 63.65% to 75.81% OFSP and 35.86% to 64.14% potato starch during the cooking of the pasta. The best treatments were analyzed for acceptability, chemical composition and behavior during storage. The addition of OFSP affected only the cooking time by causing an increase in this value. Moreover, it positively contributed to the acceptability of the product, especially the color, as well as to the increase of the fiber and ash contents. It is recommended to consume immediately after preparation. If storage is necessary, the refrigeration at 4°C is suggested, provided that packaging requirements are met, preferably vacuum packaging. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29598 10.14393/BJ-v32n1a2016-29598 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29598 |
identifier_str_mv |
10.14393/BJ-v32n1a2016-29598 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/29598/17754 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 32 No. 1 (2016): Jan./Feb.; 81-88 Bioscience Journal ; v. 32 n. 1 (2016): Jan./Feb.; 81-88 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069075795410944 |