THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI
Bol. Centro Pesqui. Process. Aliment
;
30(02): 177-184, 2012.
Artigo
em Inglês
| LILACS
| ID: biblio-987298
ABSTRACT
This study has evaluated the effects of adding 4%, 6% and 8% soy fiber to wheat pasta for the production of dry wheat spaghetti. The properties of the mixture were evaluated for humidity, falling number, ashes, color, retained gluten, and subjected to farinograph (water absorption, development, stability) and extensograph analyses (resistance and extensibility). The spaghetti was evaluated with cooking tests (performance, increased volume, loss of soluble solids to cooking water) and sensory analysis. The addition of soy fiber to wheat flour resulted in mixtures with rheological and physicochemical characteristics suitable for the production of wheat spaghetti, enhancing performance and reducing the loss of soluble solids to the cooking water. The sensory analysis showed that, for all parameters tested, panelists favored mixtures with up to 6% soy fiber addition.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Alimento Funcional
/
Massas Alimentícias
/
Análise de Alimentos
Idioma:
Inglês
Revista:
Bol. Centro Pesqui. Process. Aliment
Assunto da revista:
Ciências da Nutrição
/
Nutricionistas
Ano de publicação:
2012
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Faculdade UnB Planaltina/BR
/
Universidade de Caxias do Sul/BR
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