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Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour Ciência Rural
Ribeiro,Taís Helena Santos; Bolanho,Beatriz Cervejeira; Montanuci,Flávia Daiana; Ruiz,Suelen Pereira.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Maize flour; Rice flour; Byproduct; Passiflora edulis.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753
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