Addition of microencapsulated soybean molasses to pasta formulations
| Autor: | Juliano Smanioto Barin, Graciele Lorenzoni Nunes, Claudia Severo da Rosa, Vanessa Sabrina Fagundes Batista, Andressa Fraton Moreira da Silva, Cristiano Ragagnin de Menezes, Bruna Nichelle Lucas, Gabriela Ilha Viegas |
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| Rok vydání: | 2021 |
| Předmět: |
General Veterinary
Water activity sensory evaluation Chemistry Agriculture (General) 0402 animal and dairy science food and beverages Agriculture 04 agricultural and veterinary sciences Shelf life 040201 dairy & animal science S1-972 color microcapsules 040103 agronomy & agriculture 0401 agriculture forestry and fisheries phenolic Animal Science and Zoology Food science Agronomy and Crop Science |
| Zdroj: | Ciência Rural v.51 n.9 2021 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Vol 51, Iss 9 (2021) |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20200722 |
| Popis: | This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta. |
| Databáze: | OpenAIRE |
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