Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

Detalhes bibliográficos
Autor(a) principal: Silva, Erika Madeira Moreira da
Data de Publicação: 2016
Outros Autores: Rossini, Amanda Ferreira, Carvalho, José Luiz Viana de
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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spelling 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||
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