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dc.contributor.authorCrizel, Tainara de Moraespt_BR
dc.contributor.authorRios, Alessandro de Oliveirapt_BR
dc.contributor.authorThys, Roberta Cruz Silveirapt_BR
dc.contributor.authorFlôres, Simone Hickmannpt_BR
dc.date.accessioned2016-08-09T02:15:19Zpt_BR
dc.date.issued2015pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/144317pt_BR
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofCiência e tecnologia de alimentos. Campinas, SP. vol.35, no. 3, (jul./set. 2015), p. 546-551pt_BR
dc.rightsOpen Accessen
dc.subjectOrange fibreen
dc.subjectFibra de laranjapt_BR
dc.subjectSubprodutopt_BR
dc.subjectFresh pastaen
dc.subjectBy-productsen
dc.subjectMassa alimentíciapt_BR
dc.subjectFibra alimentarpt_BR
dc.subjectSensory acceptanceen
dc.subjectAnálise sensorial do alimentopt_BR
dc.titleEffects of orange by-product fiber incorporation on the functional and technological properties of pastapt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000985385pt_BR
dc.type.originNacionalpt_BR


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