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Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

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Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

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Título Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
Autor Crizel, Tainara de Moraes
Rios, Alessandro de Oliveira
Thys, Roberta Cruz Silveira
Flôres, Simone Hickmann
Abstract The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.
Contido em Ciência e tecnologia de alimentos. Campinas, SP. vol.35, no. 3, (jul./set. 2015), p. 546-551
Assunto Análise sensorial do alimento
Fibra alimentar
Fibra de laranja
Massa alimentícia
Subproduto
[en] By-products
[en] Fresh pasta
[en] Orange fibre
[en] Sensory acceptance
Origem Nacional
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/144317
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