Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour
ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, phys...
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Universidade Federal de Santa Maria
2018-12-01
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doaj-8d9d6d340cd74f359158641d863067182020-11-24T21:07:49ZengUniversidade Federal de Santa MariaCiência Rural1678-45962018-12-01481210.1590/0103-8478cr20180508S0103-84782018001200753Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flourTaís Helena Santos RibeiroBeatriz Cervejeira BolanhoFlávia Daiana MontanuciSuelen Pereira RuizABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753&lng=en&tlng=enmaize flourrice flourbyproductPassiflora edulis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Taís Helena Santos Ribeiro Beatriz Cervejeira Bolanho Flávia Daiana Montanuci Suelen Pereira Ruiz |
spellingShingle |
Taís Helena Santos Ribeiro Beatriz Cervejeira Bolanho Flávia Daiana Montanuci Suelen Pereira Ruiz Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour Ciência Rural maize flour rice flour byproduct Passiflora edulis |
author_facet |
Taís Helena Santos Ribeiro Beatriz Cervejeira Bolanho Flávia Daiana Montanuci Suelen Pereira Ruiz |
author_sort |
Taís Helena Santos Ribeiro |
title |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
title_short |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
title_full |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
title_fullStr |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
title_full_unstemmed |
Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
title_sort |
physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour |
publisher |
Universidade Federal de Santa Maria |
series |
Ciência Rural |
issn |
1678-4596 |
publishDate |
2018-12-01 |
description |
ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of carbohydrates (41.19%) and energy value (223.26 kcal/80g); content of proteins and lipids were similar between the formulations. Principal component analysis showed that the control formulation stands out due to its sensory properties while the formulation containing 10% PPF improved nutritional properties. Therefore, the increase in nutritional value of gluten-free fresh pasta due to the PPF addition can be considered an alternative to meet market demands for healthier food choices. |
topic |
maize flour rice flour byproduct Passiflora edulis |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753&lng=en&tlng=en |
work_keys_str_mv |
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