Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour

Detalhes bibliográficos
Autor(a) principal: Antunes, Gabriella Gonçalves Borges
Data de Publicação: 2021
Outros Autores: Pereira, Thairyne Naruan Alves, Santos, Joema Rodrigues Cardoso, Vargas, Marcos dos Reis
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21349
Resumo: The flora of the Cerrado biome is made up of several fruit trees, which have a very impor-tant biotechnological potential. The application of these in the development of new products contributes to the appreciation of regional species. Among the characteristic plants of the region, the baru (Dipteryx alata Vog.), Of which the almond is widely used, stands out; ho-wever, the fiber-rich pulp is commonly discarded. Therefore, the objective of the present work was to develop noodles with substitutions of 10 and 20% of the wheat flour for the pulp flour of baru. Physicochemical, microbiological and sensorial analyzes were performed. The results showed that pasta with baru pulp flour can be classified as foods with high dietary fiber content and also had a lower carbohydrate content than the control sample (100% wheat flour). Sensory tests resulted in mean scores of 5 to 6 on a 9-point scale for noodles. Therefore, the presented results allow the expansion of the application of the pulp of baru in the food industry.
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spelling Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flourDesarrollo y caracterización fisicoquímica de los fideos con sustitución parcial de harina de trigo por harina de pulpa barúDesenvolvimento e caracterização físico-química de macarrão com substituição parcial da farinha de trigo por farinha de polpa de baruBaruPulpPasta.BarúPulpaFideo.BaruPolpaMacarrão.The flora of the Cerrado biome is made up of several fruit trees, which have a very impor-tant biotechnological potential. The application of these in the development of new products contributes to the appreciation of regional species. Among the characteristic plants of the region, the baru (Dipteryx alata Vog.), Of which the almond is widely used, stands out; ho-wever, the fiber-rich pulp is commonly discarded. Therefore, the objective of the present work was to develop noodles with substitutions of 10 and 20% of the wheat flour for the pulp flour of baru. Physicochemical, microbiological and sensorial analyzes were performed. The results showed that pasta with baru pulp flour can be classified as foods with high dietary fiber content and also had a lower carbohydrate content than the control sample (100% wheat flour). Sensory tests resulted in mean scores of 5 to 6 on a 9-point scale for noodles. Therefore, the presented results allow the expansion of the application of the pulp of baru in the food industry.La flora del bioma del Cerrado está formada por varios árboles frutales, los cuales tienen un potencial biotecnológico de gran importancia. La aplicación de estos en el desarrollo de nuevos productos contribuye a la mejora de especies regionales. Entre las hortalizas características de la región, destaca el baru (Dipteryx alata Vog.), De la que se utiliza mucho la almendra; sin embargo, la pulpa rica en fibra se descarta comúnmente. Por lo tanto, el objetivo del presente trabajo fue desarrollar fideos con 10 y 20% de sustituciones de harina de trigo por harina de pulpa de barú. Se realizaron análisis fisicoquímicos, microbiológicos y sensoriales. Los resultados mostraron que la pasta con harina de pulpa de barú se puede clasificar como alimentos con un alto contenido de fibra dietética y además tenía un contenido de carbohidratos menor que la muestra control (100% harina de trigo). Las pruebas sensoriales dieron como resultado puntuaciones medias entre 5 y 6, en una escala de 9 puntos, para los fideos. Por tanto, los resultados presentados permiten ampliar la aplicación de la pulpa de baru en la industria alimentaria.A flora do bioma Cerrado é constituída por diversas frutíferas, as quais apresentam potencial biotecnológico de grande importância. A aplicação dessas no desenvolvimento de novos produtos contribui para valorização das espécies regionais. Dentre os vegetais característicos da região, destaca-se o baru (Dipteryx alata Vog.), do qual a amêndoa é amplamente utilizada; porém, a polpa rica em fibras, é comumente descartada. Portanto, o objetivo do presente trabalho foi desenvolver macarrões com substituições de 10 e 20% da farinha de trigo pela farinha de polpa de baru. Foram realizadas análises físico-químicas, microbiológicas e sensoriais. Os resultados demonstraram que as massas alimentícias com farinha de polpa de baru podem ser classificadas como alimentos com alto teor de fibra alimentar e ainda, apresentaram menor teor de carboidratos que a amostra controle (100% de farinha de trigo). Os testes sensoriais resultaram em escores médios entre 5 e 6, de uma escala de 9 pontos, para os macarrões. Logo, os resultados apresentados possibilitam a ampliação de aplicação da polpa de baru na indústria alimentícia.Research, Society and Development2021-10-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2134910.33448/rsd-v10i13.21349Research, Society and Development; Vol. 10 No. 13; e393101321349Research, Society and Development; Vol. 10 Núm. 13; e393101321349Research, Society and Development; v. 10 n. 13; e3931013213492525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21349/19059Copyright (c) 2021 Gabriella Gonçalves Borges Antunes; Thairyne Naruan Alves Pereira; Joema Rodrigues Cardoso Santos; Marcos dos Reis Vargashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAntunes, Gabriella Gonçalves BorgesPereira, Thairyne Naruan Alves Santos, Joema Rodrigues Cardoso Vargas, Marcos dos Reis2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21349Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:46.988630Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
Desarrollo y caracterización fisicoquímica de los fideos con sustitución parcial de harina de trigo por harina de pulpa barú
Desenvolvimento e caracterização físico-química de macarrão com substituição parcial da farinha de trigo por farinha de polpa de baru
title Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
spellingShingle Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
Antunes, Gabriella Gonçalves Borges
Baru
Pulp
Pasta.
Barú
Pulpa
Fideo.
Baru
Polpa
Macarrão.
title_short Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
title_full Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
title_fullStr Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
title_full_unstemmed Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
title_sort Development and physicochemical characterization of noodles with partial replacement of wheat flour by baru pulp flour
author Antunes, Gabriella Gonçalves Borges
author_facet Antunes, Gabriella Gonçalves Borges
Pereira, Thairyne Naruan Alves
Santos, Joema Rodrigues Cardoso
Vargas, Marcos dos Reis
author_role author
author2 Pereira, Thairyne Naruan Alves
Santos, Joema Rodrigues Cardoso
Vargas, Marcos dos Reis
author2_role author
author
author
dc.contributor.author.fl_str_mv Antunes, Gabriella Gonçalves Borges
Pereira, Thairyne Naruan Alves
Santos, Joema Rodrigues Cardoso
Vargas, Marcos dos Reis
dc.subject.por.fl_str_mv Baru
Pulp
Pasta.
Barú
Pulpa
Fideo.
Baru
Polpa
Macarrão.
topic Baru
Pulp
Pasta.
Barú
Pulpa
Fideo.
Baru
Polpa
Macarrão.
description The flora of the Cerrado biome is made up of several fruit trees, which have a very impor-tant biotechnological potential. The application of these in the development of new products contributes to the appreciation of regional species. Among the characteristic plants of the region, the baru (Dipteryx alata Vog.), Of which the almond is widely used, stands out; ho-wever, the fiber-rich pulp is commonly discarded. Therefore, the objective of the present work was to develop noodles with substitutions of 10 and 20% of the wheat flour for the pulp flour of baru. Physicochemical, microbiological and sensorial analyzes were performed. The results showed that pasta with baru pulp flour can be classified as foods with high dietary fiber content and also had a lower carbohydrate content than the control sample (100% wheat flour). Sensory tests resulted in mean scores of 5 to 6 on a 9-point scale for noodles. Therefore, the presented results allow the expansion of the application of the pulp of baru in the food industry.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-17
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/21349
10.33448/rsd-v10i13.21349
url https://rsdjournal.org/index.php/rsd/article/view/21349
identifier_str_mv 10.33448/rsd-v10i13.21349
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21349/19059
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.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. 10 No. 13; e393101321349
Research, Society and Development; Vol. 10 Núm. 13; e393101321349
Research, Society and Development; v. 10 n. 13; e393101321349
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_ 1797052756811317248

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