Produção e aceitação de massa fresca tipo talharim enriquecida com farinha de maracujá (Passiflora edulis Sims f. flavicarpa) e verificação do seu efeito na glicemia

Autor: Etiene Aguiar, Mariana Leite Dominguez, Elizabete Lourenço da Costa, Rayza Camargo Torres Stricker
Rok vydání: 2015
Předmět:
Zdroj: Nutrire. 40:352-360
ISSN: 2316-7874
1519-8928
DOI: 10.4322/2316-7874.71315
Popis: Objective: To evaluate the sensory acceptance and glycemic response of fresh tagliarini pasta made with passion fruit peel flour. Methodology: passion fruit peels were dried in the temperatures of 45 °C, 50 °C, and 55 °C, in triplicate. After triturated in a blender the lighter flour was submitted to chemical composition and microbial analyzes. Two recipes were then processed; one containing 25% and another with 35% of passion fruit peel flour. The other ingredients were: white wheat flour, egg, olive oil and water. After homogenization the mixes were worked in a cylinder and cut to obtain the tagliarini form. After cooking them, both tagliarini pastas passed through a sensory test with 130 untrained volunteers. The best formulation was selected for a glycemic response test, in which 20 volunteers received the equivalent of 50 g of carbohydrate; blood glucose levels were measured in the premeal and postprandial periods. Results: The chemical composition analysis showed that fiber was the main flour component, and moisture content and microbiological quality were in compliance with the current legislation. The most accepted formulation (25%) was applied in a glycemic response test. The baseline blood glucose in the experimental group was 93.1 ± 5.31 mg/dL, while the control group was 90.55 ± 8.95 mg/dL. Thirty minutes after consuming the blood glucose, the average in the experimental group was 97.0 ± 9.8 mg/dL and remained constant until 2 hours following the pasta consumption. These values were significantly lower than the average blood glucose measured in the control group after 30 and 60 minutes. This group presented an increase in 19.8 ± 10.1 mg/dL and in 17.8 ± 14.5 mg/dL, respectively. Conclusion: The results suggest that passion fruit peel flour can be used in pasta in order to nutritionally fortify the product and help in the glycemic control
Databáze: OpenAIRE
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