Propriedades tecnológicas e sensoriais de pães fortificados com ferro

Nabeshima, Elizabeth Harumi; Ormenese, Rita de Cássia S.C.; Montenegro, Flávio Martins; Toda, Elisa; Sadahira, Mitie Sônia

doi:10.1590/s0101-20612005000300019

Cited by 13 publications

(10 citation statements)

References 3 publications

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“…) are considered good and are higher than previously reported specific volumes, such as those reported by Nabeshima et al (2005), with values between 3.03 cm 3 g −1 and 3.54 cm 3 g −1 . The fitted response surface (Fig.…”

Section: Characterization Of Lyophilized Taro Mucilagecontrasting

confidence: 42%

“…As indicated above, scores of 80-90 points indicate good quality. Nabeshima et al (2005) analyzed the technological and sensory characteristics of fortified sliced breads and reported a score of 71.7 for the standard formulation. Thus, the amounts of lyophilized taro mucilage and hydrogenated vegetable fat used in the present study yielded sliced bread with good technological quality in terms of sensory analysis.…”

Section: Characterization Of Lyophilized Taro Mucilagementioning

confidence: 99%

“…Specifically, these researchers compared three generations of lipase enzymes along with the emulsifier diacetyl tartaric acid ester of monoglycerides (DATEM) and found a firmness of 5.0 N for the control and values ranging from 3.6 N to 4.0 N for the other treatments. Nabeshima et al (2005) analyzed the technological and sensory characteristics of sliced breads fortified with three different iron sources and found a firmness of 312.77 g for the control bread. Thus, lyophilized taro mucilage contributed to the softness of the breads in the present study, as the lowest firmness values (162.55 g, experiment 7) were observed when the mean mucilage amount (the central point) was combined SS sum of squares, Df degrees of freedom, MS mean squared, E.E.…”

Section: Characterization Of Lyophilized Taro Mucilagementioning

confidence: 99%

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Optimization of taro mucilage and fat levels in sliced breads

2014

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Bread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73 g 100 g −1 and 1.58 g 100 g −1, respectively.

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Section: Characterization Of Lyophilized Taro Mucilagecontrasting

confidence: 42%

Section: Characterization Of Lyophilized Taro Mucilagementioning

confidence: 99%

Section: Characterization Of Lyophilized Taro Mucilagementioning

confidence: 99%

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Optimization of taro mucilage and fat levels in sliced breads

2014

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“…Gandra et al (2008) obtiveram valores de 3,77 e 4,40 cm 3 .g -1 em pães de fôrma enriquecidos com fibras e adicionados de lípase e monoglicerídeos. Em pães do tipo fôrma fortificados com ferro, Nabeshima et al (2005) relatam volume específico variando de 3,03 a 3,54 cm 3 .g -1 . Katina et al (2006) apresentaram valor de 4,1 cm 3 .g -1 para o volume específico de pães de fôrma com alto teor de fibras e com adição de misturas de enzimas.…”

Section: Análise Sensorialunclassified

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Rocha¹,

Santiago²

2009

Ciênc. Tecnol. Aliment.

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“…O tratamento térmico que provavelmente estabilizou o farelo de arroz o fez adquirir uma coloração mais escura que a da FT. A substituição parcial de FT por FAT na formulação dos pães de fôrma agregou a estes parte da coloração do FAT. Nabeshima et al (2005) dizem que a alteração de cor nos pães altera diretamente sua aparência e isso pode acarretar um aumento da rejeição por parte dos consumidores. Assim, uma substituição de até 7,5% de FT por FAT não foi suficiente para prejudicar significativamente a aparência do pão (Figura 1).…”

Section: Resultsunclassified

Qualidade de pães com farelo de arroz torrado

Júnior¹,

Bassinello²,

Caliari³

et al. 2009

Ciênc. Tecnol. Aliment.

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O arroz é o segundo cereal de maior produção e consumo no mundo, com maior cultivo nos países asiáticos, sendo o Brasil, excetuando-se esses países, o maior produtor desse grão (FAO, 2005). O farelo de arroz, camada superficial do grão integral, é obtido durante o polimento do grão para obtenção do arroz branco, principal forma de consumo deste cereal. Representa 8% do grão em casca e possui conteúdos variáveis de amido provenientes do endosperma, de resíduos de casca e de fragmentos de grão, sendo, portanto, um subproduto que possui teores variáveis de nutrientes, dependendo do sistema de beneficiamento, do grau de polimento dado ao arroz, do tratamento do grão antes do beneficiamento e da cultivar (SAUNDERS, 1990).O aproveitamento dos subprodutos do beneficiamento do arroz no Brasil ainda é incipiente e pouco diversificado. A casca e o farelo ainda são vistos como sinônimos de poluição ambiental (CARVALHO; BASSINELLO, 2006). Nas regiões onde o arroz é altamente consumido, grandes quantidades de farelo são desprezadas. Entretanto, o farelo de arroz é uma excelente fonte de fibras, vitaminas, minerais, proteínas e lipídios. As fibras do farelo de arroz possuem boa capacidade de absorção de água e óleo e, por isso, podem contribuir para o desenvolvimento de uma enorme variedade de produtos industrializados que requerem estas propriedades (SAUNDERS, 1990), embora a textura fibrosa, a liberação de ácidos graxos e a fácil rancificação sejam fatores que têm restringido sua utilização na alimentação humana até o momento (ALENCAR; ALVARENGA, 1991).Vários pesquisadores têm estudado a inativação das lipases, enzimas que provocam o aumento rápido e acentuado da acidez do óleo do farelo de arroz. A aplicação do calor é o método AbstractThe aim of this work was to evaluate the quality of breads formulated with different levels of toasted rice bran (FAT) in a mixture with wheat flour (FT). A completely randomized design was applied including one control and four treatments (7.5, 15.0, 22.5, and 30.0% substitution of FT by FAT) and three repetitions. The acceptability (appearance, texture, and flavor), specific volume, centesimal composition, and caloric value of each treatment were evaluated. Among the breads formulated with FAT, the treatment using 7.5% FAT presented the highest specific volume (3.37 cm 3 .g -1 ), which did not differ from the control treatment in terms of appearance (7.23), flavor (7.08) and texture (7.52) sensory scores. Regarding the centesimal composition, the treatment with 7.5% substitution, when compared to the control, presented an increase of 26.02% in the total dietary fiber, 34.85% in insoluble fibers, 11.26% in soluble fibers, 52.70% in lipids, 53.33% in ash, 8.21% in moisture and a reduction of 8.36% in carbohydrates, 8.85% in proteins, and 3.57% in the caloric value. Pan bread elaborated with 7.5% toasted rice bran in replacement of wheat flour could be a viable alternative to include a fiber-rich and low-calorie product in the market. Keywords: Oryza sativa L.; byproduct; product development....

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Propriedades tecnológicas e sensoriais de pães fortificados com ferro

Cited by 13 publications

References 3 publications

Optimization of taro mucilage and fat levels in sliced breads

Optimization of taro mucilage and fat levels in sliced breads

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Qualidade de pães com farelo de arroz torrado

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