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dc.contributor.authorJUNQUEIRA, J. R. de J.pt_BR
dc.contributor.authorLIMA JÚNIOR, F. A. dept_BR
dc.contributor.authorFERNANDES, G. S.pt_BR
dc.contributor.authorPAES, M. C. D.pt_BR
dc.contributor.authorPEREIRA, J.pt_BR
dc.date.accessioned2017-02-02T11:11:11Zpt_BR
dc.date.available2017-02-02T11:11:11Zpt_BR
dc.date.created2017-02-02pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationRevista Caatinga, Mossoró, v. 30, n. 2, p. 496-502, abr./jun. 2017.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1062603pt_BR
dc.descriptionPastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectMassa alimentíciapt_BR
dc.subjectPericarpo micronizadopt_BR
dc.subjectSemolina de trigopt_BR
dc.titleProximate composition and technological characteristics of dry pasta incorporated with micronized corn pericarp.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-10-09T11:11:11Zpt_BR
dc.subject.thesagroFibrapt_BR
dc.subject.thesagroMilhopt_BR
riaa.ainfo.id1062603pt_BR
riaa.ainfo.lastupdate2017-10-09 -03:00:00pt_BR
dc.contributor.institutionJOÃO RENATO DE JESUS JUNQUEIRA, Universidade Federal de Lavras; FAUSTO ALVES DE LIMA JUNIOR, Universidade Federal de Lavras; GISELE SOUZA FERNANDES, Universidade Federal de Lavras; MARIA CRISTINA DIAS PAES, CNPMS; JOELMA PEREIRA, Universidade Federal de Lavras.pt_BR
Aparece en las colecciones:Artigo em periódico indexado (CNPMS)

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