Estudo do Comportamento Reológico da Polpa e da Geléia de Umbu (Spondias tuberosa Arr.)

Silva, L. M. M.; Santos, Aymoré; Silva, C. N.; Souza, José Antonio Ribeiro de; Arguello, V

doi:10.15871/1517-8595/rbpa.v17n4p349-358

Cited by 1 publication

(1 citation statement)

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“…Flow behavior índex (n) presented values below 1 for both Ostwald-de-Waele and Mizrahi-Berk models and both formulations. A value below 1 characterizes a non-newtonian fluid with pseudo-plastic behavior, i.e., the viscosity drops with increasing shear strain ( Silva, Santos, Silva, Sousa and Arguello, 2015 ). For both models, the cassava starch pasta (F1) presented higher n values.…”

Section: Resultsmentioning

confidence: 99%

Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta

Vieira

Silva

Albuquerque

et al. 2021

Heliyon

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Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the textural and sensorial properties of gluten-pasta compared to regular pasta. Samples were initially frozen at two different temperatures, -50 °C and -150 °C, and then stored for six months at -25 °C. Physicochemical and rheological analyses were used to characterize the pasta dough. Then microbiological, instrumental texture, and sensorial analysis were used to further characterize the pasta throughout the cold storage period of 6 months. The gluten-free pasta's nutritional composition showed low fat and protein content and high crude fiber, carbohydrates, and energy value content in relation to the gluten-containing pasta. Both kinds of pasta dough presented a pseudoplastic behavior; however, the wheat flour pasta presented lower apparent viscosity. The texture profile of frozen pasta during the evaluation period did not significantly vary when comparing the two freezing temperatures. Although the firmness, chewability, and cohesiveness parameters slightly decreased during the storage, losses of firmness were not detected by the judges at the sensorial analysis. Finally, cassava starch pasta had a high acceptance. According to the purchase intention research, the judges routinely consume gluten-free pasta, showing the high commercialization potential of the obtained product.

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Section: Resultsmentioning

confidence: 99%