Pasta products are generally formulated based on wheat flour, and the insertion of other vegetable raw materials, such as pequi fruit, can provide increased nutritional value, along with differentiated technological and sensory characteristics. Thus, the aim of this study was to produce pasta with different levels of substitution of wheat flour with pequi pulp flour, to determine its proximate composition and to evaluate its technological and sensory properties. Pastas were produced with 5%, 10% and 15% of wheat flour being substituted by pequi pulp flour, and there was also a control group. Technological analyses (cooking time, volume expansion, water absorption, cooking loss, color difference and chromaticity), chemical analyses (moisture, ash, lipids, proteins and total carbohydrates) and sensory tests (acceptance and intention consumption) were carried out. The main results showed that pequi flour promoted an expansion in volume and water absorption in the product; raw and cooked pasta had more intense colors; moisture, ash and lipid content was increased by using pequi flour; and the sensory test scores for the samples with pequi were high in relation to the control samples, with the formulations with the highest content of pequi flour being the best evaluated. It is concluded that the pastas with pequi flour are promising products for the food industry.
Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.
The objective of the present study was to evaluate the external and organoleptic characters, microscopic, physico-chemical, chromatic and microbiological parameters of the honey from Myracrodruon urundeuva allemão (Anacardiceae-Aroeira) of the Jequitinhonha River Valley / Brazil, in order to create its geographical indication. In the first stage a data survey was carried out to characterize the production of honey in the Jequitinhonha Valley. In order to evaluate the use of land as well as the forms of agriculture in relation to beekeeping. For characterization of the aroeira honey of the area, the microscopic, physico-chemical and microbiological quality of the honey was evaluated in samples collected in AAPIVAJE. Samples were collected for convenience. Honey production did not correlate with the area occupied, in hectare, by none of the types of land use in the middle region of the Jequitinhonha River Valley. There was also no significant correlation between honey production and the form of agriculture. In general, all samples of honey analyzed had satisfactory physico-chemical characteristics in terms of parameters of sugars, moisture, ashes, pH, acidity, color, taste and consistency. The analyzed samples were free of commercial sugar and dyes and present diastase activity. In this study we can see that all honey samples had a low microbial count of coliforms at 30°C and coliforms at 45°C (thermotolerant), indicating good hygienic-sanitary quality of the honey extraction and processing procedures. In the same way, it was observed that the counts of fungi and yeasts of all the honey were within the recommended parameters in the legislation of Apis. The presence of Salmonella was not detected in any sample of aroeira honey. This study will contribute to the geographical indication for aroeira honey, produced only in the middle region of the Jequitinhonha River Valley.
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