Data/hora: 22/09/2024 03:01:00

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	06/04/2004	
Data da última atualização: 	27/07/2007	
Autoria: 	DE CHICO, S. T.; BENASSI, V. T.; CARRÃO-PANIZZI, M. C.	
Título: 	Processing pasta with soy flours.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.	
Páginas: 	p. 64.	
Série: 	(Embrapa Soja. Documentos, 228).	
Idioma: 	Inglês	
Notas: 	Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.	
Conteúdo: 	Pasta is a food product widely consumed in Brazil due to easy preparation and low cost. The objective of this study was to develop a good quality pasta which included soybean flour (in addition to wheat flour) on its formulation, as an strategy to supply a more nutritive and healthy diet for the Brazilian people. Fusilli type pasta was produced with 20% of three different soybean flours. Flour 1 was a commercial soy flour; flour 2 was an oriental type soy flour - kinako, obtained by toasting and grinding the grains; and flour 3 was obtained from hydrothermally treated, dried, toasted and grounded grains. Two formulations were tested according to: (A) 20% soy flour, 80% wheat semolina and 45% water and (B) 50% wheat semolina, 30% wheat flour, 20% soy flour, 30% water and 20% whole eggs. These six pasta samples were evaluated through sensory analysis by 45 panelists. Both formulations with soybean flour 1 were significantly preferred, due to fine particles (micronization process), light color and mild flavor of commercial soy flour, that makes possible to obtain pasta similar to the conventional one, made with wheat flour. These two selected samples were then submitted to a mass acceptability test with 164 panelists and both of them were well accepted. Proximate composition of formulations A and B showed an increase on protein and lipid content and reduction on carbohydrate content, although calorie value was similar to the conventional pasta. However, formulation A showed superior technological quality comparing to formulation B and the conventional pasta, so it was defined as the best one.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (23684-1) - UMT - PL - -- - RF 633.34072 - W927a -  - DIS