Elaboração e avaliação da qualidade de macarrão isento de glúten

Tomicki, Letícia; Rigó, A.; Durigon, Angelise; Gutkoski, Luiz Carlos; Zeni, Jamile; Valduga, Eunice; Steffens, Clarice; Toniazzo, Geciane

doi:10.1590/0103-8478cr20140977

Cited by 9 publications

(17 citation statements)

References 9 publications

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“…The second most cited ingredient in the selected articles was cornmeal [12,14,18,20,21]. Some variations were used by the authors, such as Andean corn [14] grown in Argentina which adds to the masses a supply of dietary fibers, minerals, B vitamins and phytochemicals, such as polyphenols, but in these studies the nutritional aspects were not analyzed.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding sensory evaluation, the products were evaluated using a 9-point hedonic scale [11,[13][14][15]21], 7point hedonic scale [2], 10-point hedonic scale [17], percentage [18], check-all-that-apply (CATA) questions [19] or 0 to 5 point scale [20] and one of the studies did not report the point scale used [22]. Many of the studies [2,13,17,19,20] have obtained low acceptance indicating that more technologies and research need to be studied and employed in gluten replacement.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Protein-Lipid Interactions in Biosystems Processes

Chukwuma¹

2019

JBR

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Lipids correlate with membrane characteristics and functionalities as macromolecular constituentts in all cellular processes. Numerous aspects of lipid modulation of protein activity and structure are not completely understood and, thus a holistic systematic investigation activities will be pertinent. Protein-lipid interactions are the resultant impacts of membrane proteins on lipid physical states or vice versa. Encompassing research needs to be associated with strategies to elucidate whether proteins contain binding sites which are lipid specific, and that the protein-lipid complexes are ostensibly long-lived, on the time order necessary for the turnover of a normal enzyme. Biological membranes have since been determined as essential ingredients in an expansive array of cellular processes, such as photosynthesis, cell defence, signaling transduction, communication and motility. Therefore, they constitute multiple targets in both basic and applied research. Protein-lipid interactions are becoming increasingly relevant to the morphological characterization of membrane proteins as related to their functionalities. Excepting for simplified models, certain protein-lipid interactions specifically constitute remarkable challenges which require optimum experimental paradigm and design.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Characterization of Protein-Lipid Interactions in Biosystems Processes

Chukwuma¹

2019

JBR

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“…Ao adicionar a FB houve aumento constante da umidade (Tabela 4) e esses valores são altos quando comparados com os trabalhos de Menegassi & Leonel [37] , Cavalcante Neto [35] e Tomicki et al [2] que obtiveram valores máximos de 35,26, 34,92 e 35,8 g/100g para massas mistas de farinha de trigo com mandioquinha-salsa, farinha de trigo e farinha de babaçu e farinha de arroz e farinha de milho. O alto teor de umidade se deve à grande quantidade de água utilizada para a produção da massa, feita de forma convencional, e sem adição de farinha pré-gelatinizada.…”

Section: Resultsunclassified

“…O Brasil foi o 6° maior produtor mundial com 1.023,50 mil toneladas de massa alimentícia e a China permaneceu como o maior produtor [1] . Pesquisas estão sendo desenvolvidas para produzir massas sem farinha de trigo e que mantenham suas qualidades tecnológicas e sensoriais [2,3,4] .…”

Section: Introductionunclassified

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Oliveira

Leite

Santos

et al. 2018

Segur. Aliment. Nutr.

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Objetivou-se analisar as características das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar suas características de cozimento e físico-químicas. As farinhas foram avaliadas quanto os teores de umidade, cinzas, índice de absorção de água (IAA), solubilidade em água (SA), capacidade de absorção de óleo (CAO), cor e microscopia eletrônica de varredura (MEV). Foram produzidos quatro tratamentos, T1 continha 0%, T2 5%, T3 10% e T4 15 % de farinha de berinjela. As massas foram avaliadas quanto ao tempo ótimo de cozimento (TOC), aumento da massa (AM), perda de sólidos em água, aumento do volume, cor, textura, MEV, pH, acidez álcool solúvel e composição centesimal. A farinha de berinjela apresentou maiores valores quanto à IAA, SA e CAO, sendo 4,51 g.g -1 ; 16,59% e 3,30 g.g -1 , respectivamente. O acréscimo de farinha de berinjela aumentou significativamente o tempo de cozimento de 6,42 no T1 para 17,33 minutos no T2. O T4 apresentou maior valor de cinzas 0,77 g/100g e menor valor de carboidratos de 51,61 g/100g. Quanto à textura, o parâmetro com maior alteração foi o de dureza, que variou de 24,68 para 10,68 N no T1 e T4, respectivamente. Conclui-se que as farinhas apresentaram características diferentes quanto às características funcionais, afetando a qualidade de cozimento das massas. O acréscimo da farinha de berinjela influenciou nos parâmetros físico-químicos e na dureza das massas. As massas podem ser uma alternativa para pessoas que precisam restringir o glúten da dieta. Palavras-chave:Fibra alimentar, alimento sem glúten, análises funcionais. Rice and eggplant flours in pasta: chemical and physical propertiesThe objective was to analyze the characteristics of rice and eggplant flours, to produce a gluten-free pasta and to verify its cooking and physicochemical characteristics. Flours were evaluated for moisture, ash, water absorption index (IAA), water solubility (SA), oil absorption capacity (CAO), color and scanning electron microscopy (SEM). Four treatments were produced, T1 contained 0%, T2 5%, T3 10% and T4 15% eggplant flour. The masses were evaluated for the optimum cooking time (TOC), mass increase (AM), loss of solids in water, volume increase, color, texture, MEV, pH, soluble alcohol acidity and centesimal composition. The eggplant flour presented higher values for IAA, SA and CAO, being 4.51 g.g -1 ; 16.59% and 3.30 g.g -1 , respectively. The addition of eggplant flour significantly increased cooking time from 6.42 in T1 to 17.33 in T2. The T4 had the highest ash value 0.77 g in 100 g and the lowest carbohydrate value was 51.61 g in 100 g. For texture, the parameter with the greatest change was the hardness that varied from 24.68 to 10.68 N in T1 and T4, respectively. It is concluded that the flours presented different characteristics regarding the functional characteristics, affecting the cooking quality of the pasta. The addition of eggplant flour influenced the physical-chemical parameters

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“…Entretanto, outros ingredientes podem ser incorporados e alterações nos processos podem ser feitas, objetivando melhorar a qualidade de tais produtos. Exemplo disso é o uso de ovos e estearoil lactil-lactato de sódio na fabricação de macarrões com farinhas de trigos comuns e até mesmo sem glúten (TOMICKI et al, 2015), em detrimento de trigo durum.…”

Section: Alveografia Das Farinhas Mistasunclassified