Summary Quality of pastas made from wheat flour (WF) and durum semolina (DWS) with added resistant starch (RS) distilled monoglyceride was evaluated through a central composite rotational design. A press extruder used to produce the pasta. Water absorption index showed statistical difference between WF DWS indicating that proteins present in each samples were different. Pasta obtained presented shorter cooking time less solid loss than those DWS. Increase volume weight gain similar for both...

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), determine effect this on dough rheological properties. Noodles were obtained through sheeting, steaming frying process. IN characterized for their moisture, fat, resistant starch (RS), texture color. proximate composition showed that GBF rich in ash (3.16%), (8.88%) RS (45.70%),...

Gluten-free pasta was developed by substituting rice flour (RF) with lupin (LF). The factors tested were the substitution of RF LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables measured. Luminosity, ash content, protein chrome, hue, weight gain loss solids explained models (p<0.05). significant factor due to its high mineral content. A sensory analysis performed quantify consumer acceptance. best...

The aim of this study was to determine the influence process parameters and Passion Fruit Fiber (PFF) addition on Glycemic Index (GI) an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) used, with following independent variables: raw material moisture content (18-28%), 2nd 3rd barrel zone temperatures (120-160 ºC), PFF (0-30%). Raw materials (organic corn flour organic PFF) were characterized as their proximate composition, particle size, in vitro GI. extrudates...

The Andean Blueberry (Vaccinium floribundum) is a fruit with recognized antioxidant capacity. Its consumption limited to typical food in the Ecuadorian zones. In this study, effect of addition blueberry (AB) pulp on loaf bread quality was determined. specific volume affected by low fermentation rate due acidic pH fruit. texture profile measurement demonstrated product harder consistency, number and circularity alveoli. Higher air retention crumb also found. Simulated Gastrointestinal...

Foi determinado o perfil sensorial descritivo de três amostras iogurte light, sabor pêssego, pela metodologia fundamentada na Análise Descritiva Quantitativa (ADQ). A equipe definiu os termos descritores, materiais referência para treinamento das qualidades e quantificações cada um dos a ficha avaliação amostras, forma consensual. Dez provadores foram selecionados rigorosamente treinados compor definitiva, utilizando-se como critérios poder discriminativo, reprodutibilidade consenso entre...

The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce the pasta, a 2² Central Composite Rotational Design used, in which effects addition pre-gelatinized flour - PGRF (0-60%) and modified egg albumin MEA (0-10%) were studied. dependent variables results cooking test instrumental texture. optimum time for all formulations 3 minutes. had greater effect on increasing weight when compared that PGRF. It found with increase loss solids water, whereas...

Se elaboraron panes de molde con sustitución harina trigo por zapallo (13%), siguiendo un diseño central compuesto rotacional 22. Las variables independientes fueron glucosa oxidasa (0-20 ppm) y tiempo cocción del antes ser molido para la obtención min). dependientes fueron: volumen específico, color instrumental contenido almidón resistente. caracterizaron las mezclas harinas en Mixolab se realizó una prueba afectiva aceptación. Los resultados indican que a mayor valores medios...

People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss softness the crumbs. The inclusion frozen doughs for can provide feasible solution to increase product supply technological sensory quality, providing fresh uniform characteristics. biggest challenge dough is related amount water added (70-120 % - flour basis) because ice...

Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying need offer bakery products for this market niche. This study aimed gather important information about challenges technological production gluten-free market. The approach encompasses development of frozen dough baking, use cryoprotectants maintain cell viability during freeze-thawing step, application emulsifiers improve quality bread and baking by an unconventional...

The gluten-free alternative flours and the application of natural fermentation in breads production are promising technologies to improving sensory, structural nutritional properties. aim this study was evaluate applicability quality made with sour dough from wholegrain rice (BR BRY), carioca beans (BP BPY) cowpea (BV BVY). doughs were prepared without addition biological yeast (Saccharomyces cerevisiae) represented by letter “Y”. these subjected analysis of: pH, titratable total acidity,...

The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% three different sources resistant starch: starch type 2 (RS2), 3 (RS3) green banana flour (GBF) aiming the increasing fibre content. IN obtained lost water faster absorbed more fat. However, for both treatments, RS3 least amount oil. greatest loss RS occurred during cooking stage. RS2 GBF presented a around 30% steam cooking, while approximately 18%. process decreased...

Abstract Health concerns with the consumption of high-fat products and respect to intake fibre are important for consumers. Vacuum frying process is an alternative that increases quality foods. The objective was develop instant noodles aiming reduce carbohydrate fat content by adding soy protein isolate (SPI) resistant starch (RS3), using conventional vacuum processes. A 22 central composite rotational design used each type process, formulations were optimized Response Surface Methodology....

Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast extract (YE; 0%–2% guar gum (GG; 0%–0.2% w/w) were studied. The rheological behavior doughs the physical chemical properties analyzed. addition increased protein content, water absorption, pH dough. However, high levels caused a reduction specific volume; 20% substitution (w/w), 8.33% was observed. Also, 0.15% (w/w) volume. Acceptability testing identified that YE reduced satisfaction...

Se evaluó el efecto de la adición quinua malteada (QM) y sin maltear (QSM) en elaboración cerveza tipo Ale a base cebada malteada. elaboraron cervezas con 35% 50% QM QSM. Previamente fue desaponificada caracterizada. Antes después fermentación se determinó densidad, grado alcohólico, turbidez, acidez total pH. En producto final realizaron medidas color (L, a*, b*, Hue Cr*) aceptabilidad sensorial. Respecto cruda, proceso desaponificación aumentó humedad, redujo grasa ceniza ligeramente...

Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to country, its organic waste is becoming major problem. The aim study was use Mixolab predict quality wheat flour partially substituted by residues for bread making. experiment performed through process mixture design; 21 premixes were made, and 10 significant variables chosen. Using desirability function, three criteria optimized: 1) maximize (SRF) (20% SRF substitution), 2)...

Se estudió la sustitución parcial de harina trigo por lupino (Lupinus mutabilis Sweet) en producción pasta larga utilizando metodología superficie respuesta. utilizó un proceso secuencial dos diseños experimentales. El primero fue factorial 22 con cuatro puntos centrales. Las variables independientes fueron: cantidad y huevo. Posteriormente se realizó diseño central compuesto (DCC). Los resultados el primer indicaron modelos significativos para humedad e índice solubilidad agua...

The aim of this study was to evaluate the effect different levels dehydrated squash pulp (DSP) (0, 5, 10, 15, and 25 g·100 g-1 flour) drying temperatures (50 60 °C) on quality characteristics spaghetti, i.e., dietary fiber, total carotenoid content, color, cooking quality, texture parameters, sensory acceptance. results showed that DSP has a content 44.42 277.90 µg·g-1 fiber 2.45 12.40 g-1. Additionally, level decreased time, increased loss solids, generated decrease in fracture, hardness,...

Purpose The purpose of this paper was to promote the use residual moringa seed powder (RMSP) for enhancement cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches. Design/methodology/approach In search novel sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue used incorporation in muffin formulations. Wheat flour partially substituted (0%, 1%, 3%, 5%, 7% 9%)...