Elaboration and nutritional characterization of enriched food pasta with soybean waste

Detalhes bibliográficos
Autor(a) principal: Quinaud, Bárbara Emannuele Ribeiro
Data de Publicação: 2020
Outros Autores: Monteiro, Patrícia Lopes, Pires, Caroline Roberta Freitas, Santos, Viviane Ferreira dos, Kato, Hellen Christina Almeida, Sousa, Diego Neves de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4724
Resumo: Pasta is a food that stands out for its rich carbohydrates, besides being rich in starch and low in fat content, being highly valued its enrichment by proteins and vitamins and minerals, to improve the diet of those who consume it, but it has a low concentration of proteins in its composition. Therefore, the objective of this work was to elaborate and evaluate the nutritional characteristics of pasta, with partial replacement of wheat flour by okara flour, aiming to increase the protein and fiber content. Five formulations with different concentrations of okara (0, 5, 10, 15 and 20%) and analyzed for technological characteristics and moisture content for, lipids, proteins, fibers and ash. It is concluded that the addition of “okara” flour in the pasta formulations increased the protein value, the fiber and total mineral content of the samples.
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spelling Elaboration and nutritional characterization of enriched food pasta with soybean wasteElaboración y caracterización nutricional de pasta de alimentos enriquecidos con residuos de sojaElaboração e caracterização nutricional de massa alimentícia enriquecida com resíduo de sojaOkaraResíduoMacarrão.OkaraResidueNoodles.OkaraResiduoEspaguetis.Pasta is a food that stands out for its rich carbohydrates, besides being rich in starch and low in fat content, being highly valued its enrichment by proteins and vitamins and minerals, to improve the diet of those who consume it, but it has a low concentration of proteins in its composition. Therefore, the objective of this work was to elaborate and evaluate the nutritional characteristics of pasta, with partial replacement of wheat flour by okara flour, aiming to increase the protein and fiber content. Five formulations with different concentrations of okara (0, 5, 10, 15 and 20%) and analyzed for technological characteristics and moisture content for, lipids, proteins, fibers and ash. It is concluded that the addition of “okara” flour in the pasta formulations increased the protein value, the fiber and total mineral content of the samples.La pasta es un alimento que destaca por sus ricos carbohidratos, además de ser rico en almidón y bajo contenido de grasa, y su enriquecimiento con proteínas, vitaminas y minerales es de gran valor para mejorar la dieta de quienes lo consumen, aunque tiene una baja concentración de proteínas en su composición. Por lo tanto, el objetivo de este trabajo fue elaborar y evaluar las características nutricionales de la pasta, con reemplazo parcial de harina de trigo por harina de okara, con el objetivo de aumentar el contenido de proteínas y fibra. Se desarrollaron y analizaron cinco formulaciones con diferentes concentraciones de okara (0, 5, 10, 15 y 20%) para determinar las características tecnológicas y el contenido de humedad, lípidos, proteínas, fibras, cenizas y carbohidratos. Se concluye que la adición de harina "okara" en las formulaciones de pasta aumentó el valor de la proteína, la fibra y el contenido mineral total de las muestras.O macarrão é um alimento que se destaca pela riqueza de carboidratos além de ser rico em amido e com baixo de teor de gorduras, sendo de grande valorização o seu enriquecimento por proteínas e ainda vitaminas e minerais para uma melhora da dieta de quem o consome, embora possua baixa concentração de proteínas em sua composição. Diante disso, o objetivo deste trabalho foi elaborar e avaliar as características nutricionais do macarrão, com substituição parcial da farinha de trigo pela farinha de okara, visando aumentar o teor de proteínas e de fibras. Foram desenvolvidas 5 formulações com diferentes concentrações de okara (0, 5, 10, 15 e 20%) e analisadas quanto às características tecnológicas e quanto ao teor de umidade, lipídios, proteínas, fibras, cinzas e carboidratos. Conclui-se que o acréscimo da farinha de “okara” nas formulações do macarrão elevou o valor proteico, o teor de fibras e de minerais totais das amostras.Research, Society and Development2020-06-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/472410.33448/rsd-v9i7.4724Research, Society and Development; Vol. 9 No. 7; e718974724Research, Society and Development; Vol. 9 Núm. 7; e718974724Research, Society and Development; v. 9 n. 7; e7189747242525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4724/4121Copyright (c) 2020 Hellen Christina Almeida Kato, Caroline Roberta Freitas Pires, Bárbara Emannuele Ribeiro Quinaud, Patrícia Lopes Monteiro, Viviane Ferreira dos Santos, Diego Neves de Sousainfo:eu-repo/semantics/openAccessQuinaud, Bárbara Emannuele RibeiroMonteiro, Patrícia LopesPires, Caroline Roberta FreitasSantos, Viviane Ferreira dosKato, Hellen Christina AlmeidaSousa, Diego Neves de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4724Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:28.784815Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration and nutritional characterization of enriched food pasta with soybean waste
Elaboración y caracterización nutricional de pasta de alimentos enriquecidos con residuos de soja
Elaboração e caracterização nutricional de massa alimentícia enriquecida com resíduo de soja
title Elaboration and nutritional characterization of enriched food pasta with soybean waste
spellingShingle Elaboration and nutritional characterization of enriched food pasta with soybean waste
Quinaud, Bárbara Emannuele Ribeiro
Okara
Resíduo
Macarrão.
Okara
Residue
Noodles.
Okara
Residuo
Espaguetis.
title_short Elaboration and nutritional characterization of enriched food pasta with soybean waste
title_full Elaboration and nutritional characterization of enriched food pasta with soybean waste
title_fullStr Elaboration and nutritional characterization of enriched food pasta with soybean waste
title_full_unstemmed Elaboration and nutritional characterization of enriched food pasta with soybean waste
title_sort Elaboration and nutritional characterization of enriched food pasta with soybean waste
author Quinaud, Bárbara Emannuele Ribeiro
author_facet Quinaud, Bárbara Emannuele Ribeiro
Monteiro, Patrícia Lopes
Pires, Caroline Roberta Freitas
Santos, Viviane Ferreira dos
Kato, Hellen Christina Almeida
Sousa, Diego Neves de
author_role author
author2 Monteiro, Patrícia Lopes
Pires, Caroline Roberta Freitas
Santos, Viviane Ferreira dos
Kato, Hellen Christina Almeida
Sousa, Diego Neves de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Quinaud, Bárbara Emannuele Ribeiro
Monteiro, Patrícia Lopes
Pires, Caroline Roberta Freitas
Santos, Viviane Ferreira dos
Kato, Hellen Christina Almeida
Sousa, Diego Neves de
dc.subject.por.fl_str_mv Okara
Resíduo
Macarrão.
Okara
Residue
Noodles.
Okara
Residuo
Espaguetis.
topic Okara
Resíduo
Macarrão.
Okara
Residue
Noodles.
Okara
Residuo
Espaguetis.
description Pasta is a food that stands out for its rich carbohydrates, besides being rich in starch and low in fat content, being highly valued its enrichment by proteins and vitamins and minerals, to improve the diet of those who consume it, but it has a low concentration of proteins in its composition. Therefore, the objective of this work was to elaborate and evaluate the nutritional characteristics of pasta, with partial replacement of wheat flour by okara flour, aiming to increase the protein and fiber content. Five formulations with different concentrations of okara (0, 5, 10, 15 and 20%) and analyzed for technological characteristics and moisture content for, lipids, proteins, fibers and ash. It is concluded that the addition of “okara” flour in the pasta formulations increased the protein value, the fiber and total mineral content of the samples.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-06
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://rsdjournal.org/index.php/rsd/article/view/4724
10.33448/rsd-v9i7.4724
url https://rsdjournal.org/index.php/rsd/article/view/4724
identifier_str_mv 10.33448/rsd-v9i7.4724
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/4724/4121
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e718974724
Research, Society and Development; Vol. 9 Núm. 7; e718974724
Research, Society and Development; v. 9 n. 7; e718974724
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052778580803584

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