Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Chang, Yoon Kil; Flores, Héctor Eduardo Martínez

doi:10.1590/s0101-20612004000400002

Cited by 14 publications

(14 citation statements)

References 10 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pastas with lighter colors typically have better acceptance than do whole grain pastas, mainly because consumers are accustomed to consuming pasta with wheat semolina. According to Chang and Flores (2004), greater intensity of the yellow color is a highly desirable feature in pasta products because this is one of the most influential visual appeals in the acceptance of pastas. Regarding the a* values, treatment T3 showed higher values differing statistically from the others; the biggest change in this parameter was caused by the chia flour, reducing the natural yellowish appearance (b*) of wheat flour pasta.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

View full text Add to dashboard Cite

In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture. Key words: Salvia hispanica L., cooking test, pasta, chia flour ResumoNos últimos anos a chia (Salvia hispanica L.) vêm se tornando cada vez mais presente na dieta dos brasileiros e despertando o interesse de muitos pesquisadores, pelas suas propriedades funcionais e seus respectivos benefícios à saúde. O objetivo desse trabalho foi desenvolver massas alimentícias com diferentes percentuais de farinha de chia em substituição a farinha de trigo e avaliar o impacto da chia nas características nutricionais, tecnológicas e sensoriais. As massas foram desenvolvidas pela substituição de 7,5% (T1), 15% (T2) e 30% (T3) da farinha de trigo por farinha de chia em relação à formulação controle (C). Avaliou-se a qualidade das massas por meio de testes de cozimento (aumento de peso e de volume, tempo de cozimento e perda de sólidos na água de cozimento), composição química (umidade, lipídios, fibras, proteína, cinzas e carboidratos) cor, pelo colorímetro Minolta e análise sensorial através de teste de aceitação. As massas formuladas com farinha de chia apresentaram maior valor nutricional e características tecnológicas superiores a controle. Os resultados da análise sensorial demonstraram que a massa com 7,5% de farinha de chia obteve maior aceitabilidade no sabor e a massa controle na cor e textura. Palavras-chave: Salvia hispanica L., teste de cozimento, massas alimentícias, farinha de chia

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Better results on cooking quality will probably be achieved decreasing the amount of green flour of the mixture. In the study by Chang and Martínez Flores (2004) pastas made using Triticum Aestivum wheat were classified as pasta of excellent quality, with the patterns of loss of solids established by Hummel (1966).…”

Section: Physicochemical Analysis and Cooking Quality Determinationsmentioning

confidence: 99%

USE OF BROCCOLI (Brassica oleracea italica) LEAVES POWDER TO PRODUCE FRESH PASTA

Cemin¹,

Rios²,

Thys³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

View full text Add to dashboard Cite

-Broccoli is a vegetable usually consumed by the population as a source of bioactive compounds such as carotenoids and tocopherols. However, the broccoli processing mainly uses the flowers, remaining the leaves and stalks as by-products. This work used dried broccoli leaves powder to enrich fresh pasta, and compared its sensory and technological characteristics with pasta enriched with spinach powder. The levels of lutein and β-carotene in broccoli flower and leaves were also quantified. Lutein and β-carotene analysis on broccoli leaves showed, 2.512 mg/100 g and 1.554 mg/100 g respectively. Regarding to the technological characteristics, broccoli pasta showed better results for cooking loss (6.36 %) and water uptake (183.9 %) when compared to the spinach one. The broccoli and spinach pasta showed overall acceptance of 74.4 % and 81.1 %, respectively, higher than 70 %, that is the minimum required for the indication of the product to the market test.

show abstract

“…O conteúdo de cinzas está diretamente relacionado com o grau de extração e rendimento da farinha de trigo durante a moagem. Uma maior porcentagem de cinzas, superior a 0,90%, significa que há material não desejável, como farelo, que pode refletir em uma menor qualidade sensorial e de textura do produto final FLORES, 2004).…”

Section: Composição Centesimal Granulometria E Cor Das Matérias-primasunclassified

“…Essas massas alimentícias apresentam um volume adequado e, após a cocção, não deixam muito resíduo na água usada e permanecem firmes quando deixadas em água quente. O conteúdo de glúten úmido é largamente usado como indicação da qualidade da farinha FLORES, 2004). A farinha de trigo utilizada neste estudo apresentou 25,09% de glúten úmido.…”

Section: Propriedades Reológicas Da Farinha De Trigounclassified

See 1 more Smart Citation

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Paucar-Menacho¹,

Silva²,

Barretto³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.)

Cited by 14 publications

References 10 publications

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

USE OF BROCCOLI (Brassica oleracea italica) LEAVES POWDER TO PRODUCE FRESH PASTA

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Contact Info

Product

Resources

About