Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

Abstract

Considering the increase of pasta market and the importance of orange-fleshed sweet potato (OFSP) nutritional value and economic aspects, this study aimed to evaluate the effect of the addiction of OFSP and potato starch on the physical characteristics of gnocchi pasta during cooking, as well as to determine the chemical and sensory characteristics of the best samples, analyzing them during storage. A central composite rotational 2 nd order experimental design was employed to investigate the effects of adding 63.65% to 75.81% OFSP and 35.86% to 64.14% potato starch during the cooking of the pasta. The best treatments were analyzed for acceptability, chemical composition and behavior during storage. The addition of OFSP affected only the cooking time by causing an increase in this value. Moreover, it positively contributed to the acceptability of the product, especially the color, as well as to the increase of the fiber and ash contents. It is recommended to consume immediately after preparation. If storage is necessary, the refrigeration at 4°C is suggested, provided that packaging requirements are met, preferably vacuum packaging.

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

“…On the sensory analysis it was found that all products with the addition of analyzed preparations were characterized by similar and high sensory desirability, independent of the variant of preparation added ( p < 0.001). An earlier study has shown that bitter taste can decrease consumer acceptance of food products, particularly those for which this taste is not characteristic [ 43 , 53 , 54 , 55 ]. Metallic taste is also an important problem in food technology, for example with sweeteners.…”

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

“…The cooking time (CT) differed significantly only regarding the gnocchi of 'BRS Platina' cultivar (p ≤ 0.05) (Table 2), in which was observed a higher CT for the gnocchi from 'Fhia 18' GBB (Table 2). This parameter is associated with the cohesion of pasta product during the cooking process, in which, the CT of GBB gnocchi were lower than that reported by Silva, Rossini, & Carvalho (2016), who obtained 175 seconds for cooking of gnocchi from sweet potato orange-colored pulp. The shortest cooking times (TC) were obtained for the GBB gnocchi of 'Fhia 18' and 'Fhia 01' in relation to the GBB gnocchi of 'BRS Platina' (p ≤ 0.05) (Table 2).…”

“…The shortest cooking times (TC) were obtained for the GBB gnocchi of 'Fhia 18' and 'Fhia 01' in relation to the GBB gnocchi of 'BRS Platina' (p ≤ 0.05) (Table 2). This parameter is associated with the cohesion of pasta during the cooking process, in which the TC of GBB gnocchi was lower than that reported by Silva, Rossini & Carvalho (2016) as 175 seconds for cooking orange-fleshed sweet potato gnocchi (OFSP), thus demonstrating greater speed and practicality in cooking GBB gnocchi.…”

“…Cooking time was determined according to methods n° 66-50 from AACC (1989), and the weight and volume increases were determined as described by Silva, Rossini & Carvalho (2016). Loss of soluble solids was determined as described by Fradique et al (2010).…”

Batata-Doce Beauregard: Revisão De Literatura / Beauregard Sweet Potato: Literature Review

“…Outra formulação a base da batata-doce Beauregard foi realizada por Silva et al (2016), que avaliaram o efeito da batata-doce de polpa alaranjada e do amido da batata nas características físicas da massa de nhoque durante o cozimento e determinaram as substâncias químicas e características sensoriais do produto obtido. Os resultados demonstraram que a incorporação de até 75,81% da batata de polpa alaranjada na massa de nhoque não influencia significativamente a qualidade final do produto.…”