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.
The objective was to develop fresh cheeses with fermented milk kefir and water kefir to evaluate the physical-chemical and sensory properties, in addition to evaluating the physical properties of kefir grains and consumer profiles. Initially, four fresh cheese formulations were processed with a concentration of 1.0%, 2.0%, 3.0% and 4.0% fermented milk kefir and water kefir in a completely randomized design (DIC), for sensorially identify the best formulations. Subsequently, formulations with less concentration were processed in view of the fact that the assessors of the evaluation did not identify differences between the formulations. For the manufacture of cheese, two DIC treatments were constituted: 1) added with milk kefir; 2) added with water kefir, at a concentration of 1.0% fermented. The cheeses were evaluated for their physical-chemical composition: fat, protein, pH, acidity, color, moisture, ash and dry matter. Fresh cheeses were evaluated for physical-chemical properties, acceptance and purchase intention. The physical structure of milk kefir and water kefir demonstrated the presence of bacilli, which reinforces the probiotic nature of these products, however, research is needed to assess the presence of probiotic microorganisms to indicate their functional potential. Because the increase in the concentration of kefir fermented does not interfere sensorially in fresh cheeses, it is recommended to process fresh cheese formulations with kefir fermented in a lower concentration in order to reduce costs during cheese processing. The type of kefir fermented did not influence the nutritional parameters of fresh cheeses.
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