Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
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oai:scielo:S0101-206120150003005462015-10-21Effects of orange by-product fiber incorporation on the functional and technological properties of pastaCrizel,Tainara de MoraesRios,Alessandro de OliveiraThys,Roberta Cruz SilveiraFlôres,Simone Hickmann orange fibre fresh pasta by-products sensory acceptance AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.35 n.3 20152015-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300546en10.1590/1678-457X.6719 |
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Crizel,Tainara de Moraes Rios,Alessandro de Oliveira Thys,Roberta Cruz Silveira Flôres,Simone Hickmann |
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Crizel,Tainara de Moraes Rios,Alessandro de Oliveira Thys,Roberta Cruz Silveira Flôres,Simone Hickmann Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
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Crizel,Tainara de Moraes Rios,Alessandro de Oliveira Thys,Roberta Cruz Silveira Flôres,Simone Hickmann |
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Crizel,Tainara de Moraes |
title |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_short |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
title_full |
Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
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Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
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Effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
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effects of orange by-product fiber incorporation on the functional and technological properties of pasta |
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AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2015 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300546 |
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AT crizeltainarademoraes effectsoforangebyproductfiberincorporationonthefunctionalandtechnologicalpropertiesofpasta AT riosalessandrodeoliveira effectsoforangebyproductfiberincorporationonthefunctionalandtechnologicalpropertiesofpasta AT thysrobertacruzsilveira effectsoforangebyproductfiberincorporationonthefunctionalandtechnologicalpropertiesofpasta AT floressimonehickmann effectsoforangebyproductfiberincorporationonthefunctionalandtechnologicalpropertiesofpasta |
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