Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp.
Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.
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Format: | Artigo de periódico biblioteca |
Language: | English eng |
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2017-02-02
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Subjects: | Massa alimentícia, Pericarpo micronizado, Semolina de trigo, Fibra, Milho, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062603 |
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dig-alice-doc-10626032017-08-16T04:08:00Z Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. JUNQUEIRA, J. R. de J. LIMA JÚNIOR, F. A. de FERNANDES, G. S. PAES, M. C. D. PEREIRA, J. JOÃO RENATO DE JESUS JUNQUEIRA, Universidade Federal de Lavras; FAUSTO ALVES DE LIMA JUNIOR, Universidade Federal de Lavras; GISELE SOUZA FERNANDES, Universidade Federal de Lavras; MARIA CRISTINA DIAS PAES, CNPMS; JOELMA PEREIRA, Universidade Federal de Lavras. Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. 2017-02-02T11:11:11Z 2017-02-02T11:11:11Z 2017-02-02 2017 2017-10-09T11:11:11Z Artigo de periódico Revista Caatinga, Mossoró, v. 30, n. 2, p. 496-502, abr./jun. 2017. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062603 en eng openAccess |
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Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho |
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Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho JUNQUEIRA, J. R. de J. LIMA JÚNIOR, F. A. de FERNANDES, G. S. PAES, M. C. D. PEREIRA, J. Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
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Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality. |
author2 |
JOÃO RENATO DE JESUS JUNQUEIRA, Universidade Federal de Lavras; FAUSTO ALVES DE LIMA JUNIOR, Universidade Federal de Lavras; GISELE SOUZA FERNANDES, Universidade Federal de Lavras; MARIA CRISTINA DIAS PAES, CNPMS; JOELMA PEREIRA, Universidade Federal de Lavras. |
author_facet |
JOÃO RENATO DE JESUS JUNQUEIRA, Universidade Federal de Lavras; FAUSTO ALVES DE LIMA JUNIOR, Universidade Federal de Lavras; GISELE SOUZA FERNANDES, Universidade Federal de Lavras; MARIA CRISTINA DIAS PAES, CNPMS; JOELMA PEREIRA, Universidade Federal de Lavras. JUNQUEIRA, J. R. de J. LIMA JÚNIOR, F. A. de FERNANDES, G. S. PAES, M. C. D. PEREIRA, J. |
format |
Artigo de periódico |
topic_facet |
Massa alimentícia Pericarpo micronizado Semolina de trigo Fibra Milho |
author |
JUNQUEIRA, J. R. de J. LIMA JÚNIOR, F. A. de FERNANDES, G. S. PAES, M. C. D. PEREIRA, J. |
author_sort |
JUNQUEIRA, J. R. de J. |
title |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
title_short |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
title_full |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
title_fullStr |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
title_full_unstemmed |
Proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
title_sort |
proximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp. |
publishDate |
2017-02-02 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062603 |
work_keys_str_mv |
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