Proximate Composition and Technological Characteristics of Dry Pasta Incorporated With Micronized Corn Pericarp

Junqueira, João Renato de Jesus; Junior, Fausto Alves Lima; Fernandes, Gisele Souza; Paes, M. C. D.; Pereira, Joelma

doi:10.1590/1983-21252017v30n225rc

Cited by 5 publications

(3 citation statements)

References 15 publications

(10 reference statements)

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“…Percobaan ketiga dilakukan dengan mengembalikan proporsi telur pada percobaan pertama. Komposisi air ditambah karena air tidak membuat aroma menjadi amis (João et al, 2017) dan penambahannya dapat dikontrol saat proses pengulian (Cham, 2010). Tepung terigu juga dikurangi proporsinya menjadi hanya 30%.…”

Section: Hasil Dan Pembahasan Penentuan Resep Mie Lidiunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.

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Section: Hasil Dan Pembahasan Penentuan Resep Mie Lidiunclassified

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Widiyawati

Komariah

2020

J. Apl. Teknol. Pang.

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“…The micronization is a process that reduces the particle size of ingredients to increase the solubility or bioavailability of particles. Junqueira et al [86] have evaluated the impact of using wheat semolina and micronized corn pericarp in spaghetti type pasta. It has significantly contributed to the protein, ash, carbohydrate, and cooking loss of pasta.…”

Section: Pasta Production With Composite Flourmentioning

confidence: 99%

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Nilusha

Jayasinghe

Perera

et al. 2019

International Journal of Food Science

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Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. Thus, to come across the challenge of emerging pasta consumption, new field of research that is dealing with the incorporation of nonconventional ingredients to the conventional formula of pasta has initiated. The compositions of raw materials which are used for pasta preparation directly affect the physical, chemical, and textural properties of the product. Therefore, incorporation of nonconventional ingredients can lead to a contradictory effect of pasta quality. This review will focus on the various types of nonconventional ingredients that are being incorporated in pasta products and their effect on the quality attributes of different pasta products.

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“…Pastas are obtained by using wheat flour and/ or flour derived from other cereals, legumes, roots or tubers, and result from a mechanical kneading process; when these pastas contain only wheat flour, they can be called pasta (noodles), and are called "mixed" when they contain wheat flour and other flours of vegetable species (BRASIL, 2005b). When vegetable flours are applied, in addition to the usual wheat flour, it is possible to increase the nutrient content of pasta; studies have shown an increase in the content of dietary fiber, ash, protein and lipids in pasta to which chia, amaranth and corn pericarp flour is added, for example (JUNQUEIRA et al, 2017;OLIVEIRA et al, 2015;SANTOS et al, 2015). Recent studies have exposed the importance of creating pasta with functional properties such as antioxidant activity, a reduction of the glycemic response and a reduction of oxidative stress (KHAN et al, 2015;LU et al, 2018;PASQUALONE et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Pequi Flour Applied in the Preparation of Food Pasta

et al. 2021

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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.

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Proximate Composition and Technological Characteristics of Dry Pasta Incorporated With Micronized Corn Pericarp

Cited by 5 publications

References 15 publications

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Pequi Flour Applied in the Preparation of Food Pasta

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