Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta?
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.15586/qas.v13i2.850 http://hdl.handle.net/11449/221941 |
Resumo: | The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100g) and fiber contents (1.31 to 12.29 g/100g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics. |
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Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta?antioxidant activitybetalainsfunctional productThe objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100g) and fiber contents (1.31 to 12.29 g/100g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de GoiásSchool of Pharmaceutical Sciences São Paulo State University (UNESP)Department of Biochemical Engineering School of Chemistry Federal University of Rio de Janeiro (UFRJ)Goiano Federal InstituteDepartment of Food Engineering State University of Ponta GrossaSchool of Pharmaceutical Sciences São Paulo State University (UNESP)Universidade Estadual Paulista (UNESP)Universidade Federal do Rio de Janeiro (UFRJ)Goiano Federal InstituteState University of Ponta GrossaFilho, Josemar Gonçalves De Oliveira [UNESP]Lemes, Ailton CesarFilho, Ricardo Pereira CruzGuimarães, Rafaiane MacedoOliveira, Kamylla LinaSantana, Gabriela SilvaDanesi, Eliane Dalva GodoyEgea, Mariana Buranelo2022-04-28T19:41:29Z2022-04-28T19:41:29Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article46-55http://dx.doi.org/10.15586/qas.v13i2.850Quality Assurance and Safety of Crops and Foods, v. 13, n. 2, p. 46-55, 2021.1757-837X1757-8361http://hdl.handle.net/11449/22194110.15586/qas.v13i2.8502-s2.0-85109871445Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengQuality Assurance and Safety of Crops and Foodsinfo:eu-repo/semantics/openAccess2022-04-28T19:41:29Zoai:repositorio.unesp.br:11449/221941Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:18:18.723780Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
title |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
spellingShingle |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? Filho, Josemar Gonçalves De Oliveira [UNESP] antioxidant activity betalains functional product |
title_short |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
title_full |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
title_fullStr |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
title_full_unstemmed |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
title_sort |
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta? |
author |
Filho, Josemar Gonçalves De Oliveira [UNESP] |
author_facet |
Filho, Josemar Gonçalves De Oliveira [UNESP] Lemes, Ailton Cesar Filho, Ricardo Pereira Cruz Guimarães, Rafaiane Macedo Oliveira, Kamylla Lina Santana, Gabriela Silva Danesi, Eliane Dalva Godoy Egea, Mariana Buranelo |
author_role |
author |
author2 |
Lemes, Ailton Cesar Filho, Ricardo Pereira Cruz Guimarães, Rafaiane Macedo Oliveira, Kamylla Lina Santana, Gabriela Silva Danesi, Eliane Dalva Godoy Egea, Mariana Buranelo |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidade Federal do Rio de Janeiro (UFRJ) Goiano Federal Institute State University of Ponta Grossa |
dc.contributor.author.fl_str_mv |
Filho, Josemar Gonçalves De Oliveira [UNESP] Lemes, Ailton Cesar Filho, Ricardo Pereira Cruz Guimarães, Rafaiane Macedo Oliveira, Kamylla Lina Santana, Gabriela Silva Danesi, Eliane Dalva Godoy Egea, Mariana Buranelo |
dc.subject.por.fl_str_mv |
antioxidant activity betalains functional product |
topic |
antioxidant activity betalains functional product |
description |
The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100g) and fiber contents (1.31 to 12.29 g/100g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 2022-04-28T19:41:29Z 2022-04-28T19:41:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.15586/qas.v13i2.850 Quality Assurance and Safety of Crops and Foods, v. 13, n. 2, p. 46-55, 2021. 1757-837X 1757-8361 http://hdl.handle.net/11449/221941 10.15586/qas.v13i2.850 2-s2.0-85109871445 |
url |
http://dx.doi.org/10.15586/qas.v13i2.850 http://hdl.handle.net/11449/221941 |
identifier_str_mv |
Quality Assurance and Safety of Crops and Foods, v. 13, n. 2, p. 46-55, 2021. 1757-837X 1757-8361 10.15586/qas.v13i2.850 2-s2.0-85109871445 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Quality Assurance and Safety of Crops and Foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
46-55 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128343962288128 |