Modificação física de farinha de araruta para aplicação em massa alimentícia enriquecida com coprodutos agroindustriais
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2019-12-20
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Universidade Federal de Goiás
Resumo
Arrowroot is a plant that has abundant starch content and does not present gluten in its
composition, arousing the interest of its use in the production of pasta. However, gluten
substitution must be provided through the use of techniques, such as the arrowroot flour
modification through physical processes. Starch is the highest percentage of arrowroot
composition, so enrichment of the dough is an interesting alternative, and a fortification with
agroindustrial coproducts sources of fiber and protein, such as passion fruit peel and bovine
rumen, may be viable. The objective of this study is to produce flours from agroindustrial
coproducts, to modify by different methods (ultrassonic and heat-moisture treatment) the
starch of arrowroot obtained and determine the viability technological and nutritional aspects
of the use of modified flours and agroindustrial coproducts, source of fiber and protein, in the
production of different types of pasta. The hydration, paste and thermal properties of raw and
modified flours were evaluated. The results of the ultrasound treatments vary with the
temperature between 35.83 and 62% with time between 5 and 15 minutes. For heat-moisture
treatment, the best results were those using the lowest temperature (105 ° C) and shorter
times (15 and 30 minutes). Taking into account the use of modified flours in the production of
pasta, ultrasonic treatments with parameters of intensity of 43.5% and time of 15 min and
heat-moisture treatment with 105 ° C for 15 min were selected. With the technological
techniques of the pasta produced, it was possible to analyze and choose the best parameters
to obtain a pasta with less cooking time, loss of solids, intermediate increase of pasta, and
small values of firmness, angle Hue and C* chromaticity. The proximal composition of the
pasta was satisfactory, being able to be characterized as a food with high protein content and
high fiber content. The pastas with the greatest desirability are a good sensory acceptance.
The results obtained have the possibility to develop and improve the pasta formulated with
raw and modified arrowroot flour and agroindustrial coproducts.
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FIDELES, M. C. Modificação física de farinha de araruta para aplicação em massa alimentícia enriquecida com coprodutos agroindustriais. 2018. 130. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2018.