Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates

Detalhes bibliográficos
Autor(a) principal: Wahanik, Adriana Lucia
Data de Publicação: 2021
Outros Autores: Neri-Numa, Iramaia Angélica, Pastore, Glaucia Maria, Felisberto, Mária Herminia Ferrari, Campelo, Pedro Henrique, 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/13072
Resumo: Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.
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spelling Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates Características tecnológicas y antioxidantes de la pasta con harina de trigo integral y concentrados de color naturales Características tecnológicas e antioxidantes de massa alimentícia com farinha de trigo de grão inteiro e concentrados coloridos naturaisMassas integraisCorantes naturaisAntioxidantesSaudabilidade.Pasta integralColorante naturalAntioxidanteSalubridad.Whole pastaNatural coloredAntioxidantHealthiness.Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.La pasta de trigo integral es rica en fibra y antioxidantes, pero presenta un color oscuro y características de cocción alteradas. Este estudio tuvo como objetivo evaluar los efectos de los concentrados de color natural, amarillo (YNC) y rosado (PNC), en el contenido de fibra, y las propiedades tecnológicas y antioxidantes de la pasta integral fresca. Se preparó una pasta control (CP) (70:30 w:w harina de trigo integral (WGF):harina de trigo refinada (RWF)), para ser comparada a los ensayos que tuvieron YNC y PNC, en concentraciones de 1 a 2 g/100g, y WGF de 60 a 70 g/100g, siguiendo un delineamiento linear factorial 22 con 3 puntos centrales. YNC y PNC modificaron el color de las pastas integrales sin alterar sus características tecnológicas. Las pastas amarilla (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) y rosada (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presentaron similares texturas, aumento de peso y pérdidas durante la cocción en comparación con CP, por lo que fueron seleccionadas para el análisis de antioxidantes. Las tres pastas tuvieron alto contenido de fibra (por encima de 6 g/100g), y PNC provocó un aumento significativo del contenido de fenólicos totales en la pasa integral cruda y cocida. Los concentrados de color naturales son una alternativa para modificar el color de la pasta de trigo integral al mismo tiempo que le añade un valor funcional.A massa alimentícia contendo farinha de grão inteiro é rica em fibra e antioxidantes, mas apresenta cor escura e características de cozimento alteradas. Esse estudo objetivou avaliar os efeitos dos concentrados naturais coloridos amarelo (YNC) e rosa (PNC) em massa fresca contendo farinha de trigo de grão inteiro, no conteúdo de fibra, e propriedades tecnológicas e antioxidantes. Foi usada massa controle (CP) (70:30 w:w farinha de trigo de grão inteiro (WGF): farinha de trigo refinada (RWF)) para comparação com as demais massas que tiveram YNC e PNC em concentrações de 1a 2 g/100 g) em massas contendo de 60 a 70 g/100 g de WGF, usando um delineamento linear fatorial 22, com três pontos centrais. YNC e PNC modificaram a cor das massas de grão inteiro, sem alterar suas características tecnológicas. A massa amarela (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) e massa rosa (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) apresentaram textura, aumento de peso e perda de sólidos semelhantes a CP, e foram selecionadas para análise de antioxidantes. As três massas tiveram conteúdo de fibra alimentar superior a 6 %, e PNC causou um incremento significativo nos fenólicos totais nas massas crua e cozida. Os concentrados naturais coloridos foram usados em quantidades abaixo de 2% e mudaram a cor e agregaram compostos bioativos na massa integral.Research, Society and Development2021-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1307210.33448/rsd-v10i3.13072Research, Society and Development; Vol. 10 No. 3; e7110312072Research, Society and Development; Vol. 10 Núm. 3; e7110312072Research, Society and Development; v. 10 n. 3; e71103120722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13072/11744Copyright (c) 2021 Adriana Lucia Wahanik; Iramaia Angélica Neri-Numa; Glaucia Maria Pastore; Mária Herminia Ferrari Felisberto; Pedro Henrique Campelo; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessWahanik, Adriana LuciaNeri-Numa, Iramaia AngélicaPastore, Glaucia MariaFelisberto, Mária Herminia Ferrari Campelo, Pedro Henrique Clerici, Maria Teresa Pedrosa Silva2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13072Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:29.969060Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
Características tecnológicas y antioxidantes de la pasta con harina de trigo integral y concentrados de color naturales
Características tecnológicas e antioxidantes de massa alimentícia com farinha de trigo de grão inteiro e concentrados coloridos naturais
title Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
spellingShingle Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
Wahanik, Adriana Lucia
Massas integrais
Corantes naturais
Antioxidantes
Saudabilidade.
Pasta integral
Colorante natural
Antioxidante
Salubridad.
Whole pasta
Natural colored
Antioxidant
Healthiness.
title_short Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
title_full Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
title_fullStr Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
title_full_unstemmed Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
title_sort Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates
author Wahanik, Adriana Lucia
author_facet Wahanik, Adriana Lucia
Neri-Numa, Iramaia Angélica
Pastore, Glaucia Maria
Felisberto, Mária Herminia Ferrari
Campelo, Pedro Henrique
Clerici, Maria Teresa Pedrosa Silva
author_role author
author2 Neri-Numa, Iramaia Angélica
Pastore, Glaucia Maria
Felisberto, Mária Herminia Ferrari
Campelo, Pedro Henrique
Clerici, Maria Teresa Pedrosa Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Wahanik, Adriana Lucia
Neri-Numa, Iramaia Angélica
Pastore, Glaucia Maria
Felisberto, Mária Herminia Ferrari
Campelo, Pedro Henrique
Clerici, Maria Teresa Pedrosa Silva
dc.subject.por.fl_str_mv Massas integrais
Corantes naturais
Antioxidantes
Saudabilidade.
Pasta integral
Colorante natural
Antioxidante
Salubridad.
Whole pasta
Natural colored
Antioxidant
Healthiness.
topic Massas integrais
Corantes naturais
Antioxidantes
Saudabilidade.
Pasta integral
Colorante natural
Antioxidante
Salubridad.
Whole pasta
Natural colored
Antioxidant
Healthiness.
description Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-06
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/13072
10.33448/rsd-v10i3.13072
url https://rsdjournal.org/index.php/rsd/article/view/13072
identifier_str_mv 10.33448/rsd-v10i3.13072
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13072/11744
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. 3; e7110312072
Research, Society and Development; Vol. 10 Núm. 3; e7110312072
Research, Society and Development; v. 10 n. 3; e7110312072
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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