<b>Sensorial and physicochemical qualities of pasta prepared with amaranth
Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations o...
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doaj-9edf0c96c31c4dcba3385b11f3dfadea2021-06-02T04:25:57ZengUniversidade Estadual de MaringáActa Scientiarum. Health Sciences1679-92911807-86482015-06-01371697510.4025/actascihealthsci.v37i1.1959212338<b>Sensorial and physicochemical qualities of pasta prepared with amaranthJuliana Lopes dos Santos0Jamile Kailer dos Santos1Elisvânia Freitas dos Santos2Fabiane La Flor Ziegler Sanches3Maria Raquel Manhani4Daiana Novello5Universidade Estadual do Centro-OesteUniversidade Estadual do Centro-OesteUniversidade Federal de Mato Grosso do SulUniversidade Federal de Mato Grosso do SulUniversidade São Judas TadeuUniversidade Estadual do Centro-OesteCurrent assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF); F2 (20% AF); F3 (25% AF); F4 (30% AF); F5 (35% AF). Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given.http://186.233.154.254/ojs/index.php/ActaSciHealthSci/article/view/19592sensory analysisfunctional foodcereal. |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Juliana Lopes dos Santos Jamile Kailer dos Santos Elisvânia Freitas dos Santos Fabiane La Flor Ziegler Sanches Maria Raquel Manhani Daiana Novello |
spellingShingle |
Juliana Lopes dos Santos Jamile Kailer dos Santos Elisvânia Freitas dos Santos Fabiane La Flor Ziegler Sanches Maria Raquel Manhani Daiana Novello <b>Sensorial and physicochemical qualities of pasta prepared with amaranth Acta Scientiarum. Health Sciences sensory analysis functional food cereal. |
author_facet |
Juliana Lopes dos Santos Jamile Kailer dos Santos Elisvânia Freitas dos Santos Fabiane La Flor Ziegler Sanches Maria Raquel Manhani Daiana Novello |
author_sort |
Juliana Lopes dos Santos |
title |
<b>Sensorial and physicochemical qualities of pasta prepared with amaranth |
title_short |
<b>Sensorial and physicochemical qualities of pasta prepared with amaranth |
title_full |
<b>Sensorial and physicochemical qualities of pasta prepared with amaranth |
title_fullStr |
<b>Sensorial and physicochemical qualities of pasta prepared with amaranth |
title_full_unstemmed |
<b>Sensorial and physicochemical qualities of pasta prepared with amaranth |
title_sort |
<b>sensorial and physicochemical qualities of pasta prepared with amaranth |
publisher |
Universidade Estadual de Maringá |
series |
Acta Scientiarum. Health Sciences |
issn |
1679-9291 1807-8648 |
publishDate |
2015-06-01 |
description |
Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations of pasta were used: F1 standard (0% AF); F2 (20% AF); F3 (25% AF); F4 (30% AF); F5 (35% AF). Fifty-six untrained tasters, from both genders and aged between 17 and 27 years, participated in the sensorial analysis. The physicochemical analyses determined moisture content, ash, protein, fat, carbohydrates, crude fiber, and calories. F4 with the highest AF content obtained acceptance similar to the standard formulation in all attributes. In addition, F4 provided higher levels of dietary fiber, proteins, ash, calories and lipids than standard formulation. Only carbohydrates levels in F4 were lower. Current study demonstrated that pasta with the addition of up to 30% of AF was the most sensory-accepted among the AF-added pastas. Since it provided sensory acceptance similar to the standard product, good marketing expectations are given. |
topic |
sensory analysis functional food cereal. |
url |
http://186.233.154.254/ojs/index.php/ActaSciHealthSci/article/view/19592 |
work_keys_str_mv |
AT julianalopesdossantos bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth AT jamilekailerdossantos bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth AT elisvaniafreitasdossantos bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth AT fabianelaflorzieglersanches bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth AT mariaraquelmanhani bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth AT daiananovello bsensorialandphysicochemicalqualitiesofpastapreparedwithamaranth |
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1721408506885570560 |