Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour

Detalhes bibliográficos
Autor(a) principal: Ferreira, Amanda Rios
Data de Publicação: 2022
Outros Autores: Felisberto, Mária Herminia Ferrari, Neves, Elisa Cristina Andrade, Behrens, Jorge Herman, 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/25728
Resumo: A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.
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spelling Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flourEstudio comparativo del uso de fibra de bambú y harina de culmo de bambú joven en la producción de pasta de sémola a partir de Triticum durumEstudo comparativo do uso de fibra de bambu e farinha do colmo jovem de bambu na produção de massas alimentícias de semolina de Triticum durumMassa alimentíciaFibrasSaudabilidadeSustentabilidadeGramineae.PastaFiberHealthSustainabilityGramineae.PastaFibrasSalubridadSostenibilidadGramineae.A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.Combinando la demanda de los consumidores por productos más saludables y la inconveniencia de usar salvado de trigo en la pasta integral, se realizó un estudio comparativo con el reemplazo parcial de sémola de Triticum durum en pasta fettuccine por fibra de bambú (BF) y harina de talo de bambú joven (YBCF). Mediante un diseño central compuesto rotacional 2², con cinco repeticiones en el punto central, totalizando 13 pruebas (P1-P13) con variables independientes X (BF) e Y (YBCF) (0% a 3.5% de sustitución de sémola) e una pasta control, con 100% de sémola. No hubo efecto significativo de las variables sobre TOC, GM, AV, PSS y firmeza de las pruebas. Hubo un aumento en los parámetros de color L* y a*. Las muestras de P7, P8 y P10 mostraron puntuaciones medias en el análisis sensorial dentro de la región de aceptación e similar à control. Por lo tanto, es posible utilizar YBCF en la producción de pasta, lo que sugiere un equilibrio en el manejo de las matas de bambú.Aliando a busca dos consumidores por produtos mais saudáveis e o inconveniente da utilização do farelo de trigo em massas alimentícias integrais, foi realizado o estudo comparativo com a substituição parcial de semolina de Triticum durum em massas alimentícias do tipo fettuccine por fibra de bambu (BF) e farinha de colmo jovem do bambu (YBCF). Através de delineamento central composto rotacional 2², com cinco repetições no ponto central, totalizando 13 ensaios (P1-P13) com variáveis independentes X (0% a 3,5% de BF) e Y (YBCF) (0% a 3,5% de substituição da semolina) e uma massa controle, com 100% de semolina. Não houve efeito significativo das variáveis sobre TOC, GM, AV, PSS e firmeza dos ensaios. Houve aumento dos parâmetros de cor L* e a*. Amostras de P7, P8 e P10 apresentaram médias de notas em análise sensorial dentro da região de aceitação e semelhante à controle. Assim, foi possível utilizar YBCF na produção de massas alimentícias, sugerindo equilíbrio no manejo de touceiras de bambu.Research, Society and Development2022-01-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2572810.33448/rsd-v11i2.25728Research, Society and Development; Vol. 11 No. 2; e37811225728Research, Society and Development; Vol. 11 Núm. 2; e37811225728Research, Society and Development; v. 11 n. 2; e378112257282525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/25728/22662Copyright (c) 2022 Amanda Rios Ferreira; Mária Herminia Ferrari Felisberto; Elisa Cristina Andrade Neves; Jorge Herman Behrens; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Amanda RiosFelisberto, Mária Herminia FerrariNeves, Elisa Cristina AndradeBehrens, Jorge HermanClerici, Maria Teresa Pedrosa Silva 2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/25728Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:43:56.737452Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
Estudio comparativo del uso de fibra de bambú y harina de culmo de bambú joven en la producción de pasta de sémola a partir de Triticum durum
Estudo comparativo do uso de fibra de bambu e farinha do colmo jovem de bambu na produção de massas alimentícias de semolina de Triticum durum
title Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
spellingShingle Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
Ferreira, Amanda Rios
Massa alimentícia
Fibras
Saudabilidade
Sustentabilidade
Gramineae.
Pasta
Fiber
Health
Sustainability
Gramineae.
Pasta
Fibras
Salubridad
Sostenibilidad
Gramineae.
title_short Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
title_full Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
title_fullStr Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
title_full_unstemmed Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
title_sort Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour
author Ferreira, Amanda Rios
author_facet Ferreira, Amanda Rios
Felisberto, Mária Herminia Ferrari
Neves, Elisa Cristina Andrade
Behrens, Jorge Herman
Clerici, Maria Teresa Pedrosa Silva
author_role author
author2 Felisberto, Mária Herminia Ferrari
Neves, Elisa Cristina Andrade
Behrens, Jorge Herman
Clerici, Maria Teresa Pedrosa Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Ferreira, Amanda Rios
Felisberto, Mária Herminia Ferrari
Neves, Elisa Cristina Andrade
Behrens, Jorge Herman
Clerici, Maria Teresa Pedrosa Silva
dc.subject.por.fl_str_mv Massa alimentícia
Fibras
Saudabilidade
Sustentabilidade
Gramineae.
Pasta
Fiber
Health
Sustainability
Gramineae.
Pasta
Fibras
Salubridad
Sostenibilidad
Gramineae.
topic Massa alimentícia
Fibras
Saudabilidade
Sustentabilidade
Gramineae.
Pasta
Fiber
Health
Sustainability
Gramineae.
Pasta
Fibras
Salubridad
Sostenibilidad
Gramineae.
description A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-28
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/25728
10.33448/rsd-v11i2.25728
url https://rsdjournal.org/index.php/rsd/article/view/25728
identifier_str_mv 10.33448/rsd-v11i2.25728
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/25728/22662
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. 11 No. 2; e37811225728
Research, Society and Development; Vol. 11 Núm. 2; e37811225728
Research, Society and Development; v. 11 n. 2; e37811225728
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_ 1797052762057342976

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