Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta?

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal do Rio de Janeiro (UFRJ)-
Autor(es): dc.contributorGoiano Federal Institute-
Autor(es): dc.contributorState University of Ponta Grossa-
Autor(es): dc.creatorFilho, Josemar Gonçalves De Oliveira [UNESP]-
Autor(es): dc.creatorLemes, Ailton Cesar-
Autor(es): dc.creatorFilho, Ricardo Pereira Cruz-
Autor(es): dc.creatorGuimarães, Rafaiane Macedo-
Autor(es): dc.creatorOliveira, Kamylla Lina-
Autor(es): dc.creatorSantana, Gabriela Silva-
Autor(es): dc.creatorDanesi, Eliane Dalva Godoy-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Data de aceite: dc.date.accessioned2022-08-04T22:10:20Z-
Data de disponibilização: dc.date.available2022-08-04T22:10:20Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.15586/qas.v13i2.850-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/221941-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/221941-
Descrição: dc.descriptionThe objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water (4.2 g water/g flour) and oil absorption (2.2 g oil/g flour), water solubility (67.3%), and emulsifying properties (30.0%). The incorporation of BF in fresh pasta formulations improved the nutritional value of the pasta, increased the ash (1.65 to 2.16 g/100g) and fiber contents (1.31 to 12.29 g/100g) of the fresh pasta, and decreased the lipid contents (50.0% reduction), thereby causing changes in its cooking properties. The antioxidant capacity (0.5 to 4.76%) and the content of total phenolics (69.1 to 70.5 mg/100g) and betalains (0.04 to 0.16 mg/100g) also increased with the addition of BF, improving the functional profile of the pasta. In the sensory profile, the pasta formulated with the highest concentrations of BF demonstrated the highest intensities for the sensory attributes among fresh pasta evaluated. In general, it was shown that BF represents a promising ingredient to produce new fresh pasta with functional characteristics.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de Goiás-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Biochemical Engineering School of Chemistry Federal University of Rio de Janeiro (UFRJ)-
Descrição: dc.descriptionGoiano Federal Institute-
Descrição: dc.descriptionDepartment of Food Engineering State University of Ponta Grossa-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Formato: dc.format46-55-
Idioma: dc.languageen-
Relação: dc.relationQuality Assurance and Safety of Crops and Foods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectantioxidant activity-
Palavras-chave: dc.subjectbetalains-
Palavras-chave: dc.subjectfunctional product-
Título: dc.titleRed Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta?-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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