Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach
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/10.1111/jfpp.15393 http://hdl.handle.net/11449/206123 |
Resumo: | Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9–13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4–1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1–4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement: The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components; Soy flour contributed with the yellow color of fresh multigrain pasta; Fresh multigrain pasta can be more al dente as expected for fresh pasta. |
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Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approachPasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9–13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4–1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1–4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement: The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components; Soy flour contributed with the yellow color of fresh multigrain pasta; Fresh multigrain pasta can be more al dente as expected for fresh pasta.School of Pharmaceutical Sciences São Paulo State University (UNESP)Institute of Tropical Pathology and Public Health Goias Federal University (UFG)Goiano Federal Institute Campus Rio VerdeSchool of Chemistry Department of Biochemical Engineering Federal University of Rio de Janeiro (UFRJ)School of Pharmaceutical Sciences São Paulo State University (UNESP)Universidade Estadual Paulista (Unesp)Goias Federal University (UFG)Goiano Federal InstituteUniversidade Federal do Rio de Janeiro (UFRJ)de Oliveira Filho, Josemar Gonçalves [UNESP]dos Santos, Daiane CostaSilva, Morhana Santosdo Prado Carvalho, ThalytaLemes, Ailton CesarEgea, Mariana Buranelo2021-06-25T10:26:54Z2021-06-25T10:26:54Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpp.15393Journal of Food Processing and Preservation.1745-45490145-8892http://hdl.handle.net/11449/20612310.1111/jfpp.153932-s2.0-85103417095Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccess2021-10-22T21:03:13Zoai:repositorio.unesp.br:11449/206123Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:10:14.661948Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
title |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
spellingShingle |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach de Oliveira Filho, Josemar Gonçalves [UNESP] |
title_short |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
title_full |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
title_fullStr |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
title_full_unstemmed |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
title_sort |
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach |
author |
de Oliveira Filho, Josemar Gonçalves [UNESP] |
author_facet |
de Oliveira Filho, Josemar Gonçalves [UNESP] dos Santos, Daiane Costa Silva, Morhana Santos do Prado Carvalho, Thalyta Lemes, Ailton Cesar Egea, Mariana Buranelo |
author_role |
author |
author2 |
dos Santos, Daiane Costa Silva, Morhana Santos do Prado Carvalho, Thalyta Lemes, Ailton Cesar Egea, Mariana Buranelo |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Goias Federal University (UFG) Goiano Federal Institute Universidade Federal do Rio de Janeiro (UFRJ) |
dc.contributor.author.fl_str_mv |
de Oliveira Filho, Josemar Gonçalves [UNESP] dos Santos, Daiane Costa Silva, Morhana Santos do Prado Carvalho, Thalyta Lemes, Ailton Cesar Egea, Mariana Buranelo |
description |
Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9–13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4–1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1–4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement: The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components; Soy flour contributed with the yellow color of fresh multigrain pasta; Fresh multigrain pasta can be more al dente as expected for fresh pasta. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:26:54Z 2021-06-25T10:26:54Z 2021-01-01 |
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/10.1111/jfpp.15393 Journal of Food Processing and Preservation. 1745-4549 0145-8892 http://hdl.handle.net/11449/206123 10.1111/jfpp.15393 2-s2.0-85103417095 |
url |
http://dx.doi.org/10.1111/jfpp.15393 http://hdl.handle.net/11449/206123 |
identifier_str_mv |
Journal of Food Processing and Preservation. 1745-4549 0145-8892 10.1111/jfpp.15393 2-s2.0-85103417095 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Processing and Preservation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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 |
|
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1808128904300331008 |