Data/hora: 09/06/2024 08:48:42

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour	
Autores: 	Ribeiro,Taís Helena Santos; Bolanho,Beatriz Cervejeira; Montanuci,Flávia Daiana; Ruiz,Suelen Pereira.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Maize flour; Rice flour; Byproduct; Passiflora edulis.	
Resumo: 	ABSTRACT:  The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20180508	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.48 n.12 2018	
Fonte: 	info:eu-repo/semantics/openAccess