| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour
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| Autores: |
Ribeiro,Taís Helena Santos
Bolanho,Beatriz Cervejeira
Montanuci,Flávia Daiana
Ruiz,Suelen Pereira
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Maize flour
Rice flour
Byproduct
Passiflora edulis
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20180508
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.48 n.12 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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