Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta

Detalhes bibliográficos
Autor(a) principal: Vilar, Isabela
Data de Publicação: 2021
Outros Autores: Wahanik, Adriana L., Pastore, Glaucia Maria, Neri-Numa, Iramaia Angélica, Felisberto, Mária H. F., Campelo, Pedro H., Clerici, Maria Teresa Pedrosa Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11167
Resumo: Fresh pasta with whole wheat flour (WWF) presents healthiness, but the consumer is not used to its consumption, due to the dark color. Therefore, the use of regional ingredients, which may change its color, could be an option to stimulate its use and daily consumption. The objective of this study was to evaluate the technological and antioxidant capacity of the fresh pasta elaborated with 51% WWF (49% Refined Wheat flour - RWF) (Control, M0) and the partial replacement of RWF by turmeric (Curcuma longa) flour (TF) at 3, 6 or 9% (respectively M1, M2 and M3). The data were analyzed by ANOVA and Tukey test (p-value<0.05). Pastes with TF presented yellowish color, longer cooking time, firmness and weight gain compared to M0. M2 presented a significant increase in total phenolics (0.57 µg Gallic Acid equivalent/mg), ABTS (12.21 µmol Trolox equivalent/mg) and DPPH (5.74 µg Trolox equivalent/mg) in relation to M0. The replacement of RWF up to 6% by TF in pastas with 51% of WWF was benefic to change color and increase functional properties, besides increasing the added-value of this tuber and promoting its consumption as healthiness and color ingredient.
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spelling Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pastaLa ciencia de los alimentos en su mesa: el uso de harina de azafrán como ingrediente rico en antioxidantes para mejorar la salubridad de la pasta fresca enteraA ciência de alimentos na sua mesa: o uso da farinha do açafrão como ingrediente rico em antioxidantes para melhoria da saudabilidade em massas frescas integraisCurcuma longaCorante naturalCompostos antioxidantesSaudabilidadeSustentabilidade.Curcuma longaNatural colorantAntioxidant compoundsHealthinessSustainability.Curcuma longaColorante naturalCompuestos antioxidantesSalubridadSustentabilidad.Fresh pasta with whole wheat flour (WWF) presents healthiness, but the consumer is not used to its consumption, due to the dark color. Therefore, the use of regional ingredients, which may change its color, could be an option to stimulate its use and daily consumption. The objective of this study was to evaluate the technological and antioxidant capacity of the fresh pasta elaborated with 51% WWF (49% Refined Wheat flour - RWF) (Control, M0) and the partial replacement of RWF by turmeric (Curcuma longa) flour (TF) at 3, 6 or 9% (respectively M1, M2 and M3). The data were analyzed by ANOVA and Tukey test (p-value<0.05). Pastes with TF presented yellowish color, longer cooking time, firmness and weight gain compared to M0. M2 presented a significant increase in total phenolics (0.57 µg Gallic Acid equivalent/mg), ABTS (12.21 µmol Trolox equivalent/mg) and DPPH (5.74 µg Trolox equivalent/mg) in relation to M0. The replacement of RWF up to 6% by TF in pastas with 51% of WWF was benefic to change color and increase functional properties, besides increasing the added-value of this tuber and promoting its consumption as healthiness and color ingredient.La pasta fresca con harina integral (WWF) es saludable, pero el consumidor no está acostumbrado a su consumo, debido al color oscuro. Por tanto, el uso de ingredientes regionales, que pueden cambiar de color, puede ser una opción para estimular su uso y consumo diario. El objetivo de este estudio fue evaluar la capacidad tecnológica y antioxidante de la pasta fresca elaborada con 51% de WWF (49% Harina de Trigo Refinada - RWF) (Control, M0) y la sustitución parcial de RWF por harina de cúrcuma (Curcuma longa) (TF) en un 3, 6 o 9% (M1, M2 y M3 respectivamente). Los datos fueron analizados por ANOVA y prueba de Tukey (valor de p<0.05). Las pastas con TF mostraron color amarillento, mayor tiempo de cocción, firmeza y ganancia de peso en comparación con M0. M2 mostró un aumento significativo en fenoles totales (0,57 µg equivalente de ácido gálico / mg), ABTS (12,21 µmol equivalente de Trolox / mg) y DPPH (5,74 µg equivalente de Trolox / mg) en comparación con M0. La sustitución de RWF hasta en un 6% por TF en las masas con un 51% de WWF fue beneficiosa para el cambio de color y aumento de las propiedades funcionales, además de incrementar el valor agregado de este tubérculo y promover su consumo como ingrediente saludable y colorante.Massa fresca com farinha de trigo integral (WWF) apresenta saudabilidade, mas o consumidor não está acostumado com seu consumo, devido à cor escura. Portanto, o uso de ingredientes regionais, que podem mudar de cor, pode ser uma opção para estimular seu uso e consumo diário. O objetivo deste estudo foi avaliar a capacidade tecnológica e antioxidante da massa fresca elaborada com 51% WWF (49% Farinha de Trigo Refinado - RWF) (Controle, M0) e a substituição parcial do RWF por farinha de cúrcuma (Curcuma longa) (TF) em 3, 6 ou 9% (respectivamente M1, M2 e M3). Os dados foram analisados por ANOVA e teste de Tukey (p-valor <0,05). As pastas com TF apresentaram coloração amarelada, maior tempo de cocção, firmeza e ganho de peso em relação ao M0. M2 apresentou aumento significativo de fenólicos totais (0,57 µg equivalente de ácido gálico / mg), ABTS (12,21 µmol equivalente de Trolox / mg) e DPPH (5,74 µg equivalente de Trolox / mg) em relação ao M0. A substituição do RWF em até 6% pelo TF nas massas com 51% do WWF foi benéfica para a mudança de cor e aumento das propriedades funcionais, além de aumentar o valor agregado desse tubérculo e promover seu consumo como ingrediente saudável e corante.Research, Society and Development2021-02-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1116710.33448/rsd-v10i2.11167Research, Society and Development; Vol. 10 No. 2; e47610211167Research, Society and Development; Vol. 10 Núm. 2; e47610211167Research, Society and Development; v. 10 n. 2; e476102111672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/11167/11503Copyright (c) 2021 Isabela Vilar; Adriana L. Wahanik; Glaucia Maria Pastore; Iramaia Angélica Neri-Numa; Mária H. F. Felisberto; Pedro H. Campelo; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVilar, IsabelaWahanik, Adriana L. Pastore, Glaucia MariaNeri-Numa, Iramaia AngélicaFelisberto, Mária H. F. Campelo, Pedro H.Clerici, Maria Teresa Pedrosa Silva2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/11167Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:04.252856Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
La ciencia de los alimentos en su mesa: el uso de harina de azafrán como ingrediente rico en antioxidantes para mejorar la salubridad de la pasta fresca entera
A ciência de alimentos na sua mesa: o uso da farinha do açafrão como ingrediente rico em antioxidantes para melhoria da saudabilidade em massas frescas integrais
title Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
spellingShingle Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
Vilar, Isabela
Curcuma longa
Corante natural
Compostos antioxidantes
Saudabilidade
Sustentabilidade.
Curcuma longa
Natural colorant
Antioxidant compounds
Healthiness
Sustainability.
Curcuma longa
Colorante natural
Compuestos antioxidantes
Salubridad
Sustentabilidad.
title_short Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
title_full Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
title_fullStr Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
title_full_unstemmed Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
title_sort Food science at your table: the use of turmeric flour as an antioxidant-rich ingredient to improve healthiness in whole fresh pasta
author Vilar, Isabela
author_facet Vilar, Isabela
Wahanik, Adriana L.
Pastore, Glaucia Maria
Neri-Numa, Iramaia Angélica
Felisberto, Mária H. F.
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
author_role author
author2 Wahanik, Adriana L.
Pastore, Glaucia Maria
Neri-Numa, Iramaia Angélica
Felisberto, Mária H. F.
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Vilar, Isabela
Wahanik, Adriana L.
Pastore, Glaucia Maria
Neri-Numa, Iramaia Angélica
Felisberto, Mária H. F.
Campelo, Pedro H.
Clerici, Maria Teresa Pedrosa Silva
dc.subject.por.fl_str_mv Curcuma longa
Corante natural
Compostos antioxidantes
Saudabilidade
Sustentabilidade.
Curcuma longa
Natural colorant
Antioxidant compounds
Healthiness
Sustainability.
Curcuma longa
Colorante natural
Compuestos antioxidantes
Salubridad
Sustentabilidad.
topic Curcuma longa
Corante natural
Compostos antioxidantes
Saudabilidade
Sustentabilidade.
Curcuma longa
Natural colorant
Antioxidant compounds
Healthiness
Sustainability.
Curcuma longa
Colorante natural
Compuestos antioxidantes
Salubridad
Sustentabilidad.
description Fresh pasta with whole wheat flour (WWF) presents healthiness, but the consumer is not used to its consumption, due to the dark color. Therefore, the use of regional ingredients, which may change its color, could be an option to stimulate its use and daily consumption. The objective of this study was to evaluate the technological and antioxidant capacity of the fresh pasta elaborated with 51% WWF (49% Refined Wheat flour - RWF) (Control, M0) and the partial replacement of RWF by turmeric (Curcuma longa) flour (TF) at 3, 6 or 9% (respectively M1, M2 and M3). The data were analyzed by ANOVA and Tukey test (p-value<0.05). Pastes with TF presented yellowish color, longer cooking time, firmness and weight gain compared to M0. M2 presented a significant increase in total phenolics (0.57 µg Gallic Acid equivalent/mg), ABTS (12.21 µmol Trolox equivalent/mg) and DPPH (5.74 µg Trolox equivalent/mg) in relation to M0. The replacement of RWF up to 6% by TF in pastas with 51% of WWF was benefic to change color and increase functional properties, besides increasing the added-value of this tuber and promoting its consumption as healthiness and color ingredient.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-24
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/11167
10.33448/rsd-v10i2.11167
url https://rsdjournal.org/index.php/rsd/article/view/11167
identifier_str_mv 10.33448/rsd-v10i2.11167
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11167/11503
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. 2; e47610211167
Research, Society and Development; Vol. 10 Núm. 2; e47610211167
Research, Society and Development; v. 10 n. 2; e47610211167
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
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