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| 2. |  | CHICO, S. T.; CARRÃO-PANIZZI, M.C.; MANDARINO, J. M. G.; BENASSI, V. T. Aceitação sensorial de massas alimentícias à base de farinha de soja, farinha de trigo e semolina. In: CONGRESSO BRASILEIRO DE SOJA, 2.; MERCOSOJA 2002, 2002, Foz do Iguaçu. Perspectivas do agronegócio da soja: resumos. Londrina: Embrapa Soja, 2002. p. 350. (Embrapa Soja. Documentos, 181). Organizado por Odilon Ferreira Saraiva, Clara Beatriz Hoffmann-Campo.| Biblioteca(s): Embrapa Soja; Embrapa Trigo. |
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| 3. | | DE CHICO, S. T.; BENASSI, V. T.; CARRÃO-PANIZZI, M. C. Processing pasta with soy flours. 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. p. 64. (Embrapa Soja. Documentos, 228). Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.| Biblioteca(s): Embrapa Soja. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
06/04/2004 |
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Data da última atualização: |
27/07/2007 |
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Autoria: |
DE CHICO, S. T.; BENASSI, V. T.; CARRÃO-PANIZZI, M. C. |
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Título: |
Processing pasta with soy flours. |
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Ano de publicação: |
2004 |
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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. |
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Páginas: |
p. 64. |
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Série: |
(Embrapa Soja. Documentos, 228). |
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Idioma: |
Inglês |
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Notas: |
Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi. |
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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. MenosPasta 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 sup... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02450naa a2200181 a 4500
001 1466748
005 2007-07-27
008 2004 bl uuuu u00u1 u #d
100 1 $aDE CHICO, S. T.
245 $aProcessing pasta with soy flours.
260 $c2004
300 $ap. 64.
490 $a(Embrapa Soja. Documentos, 228).
500 $aEditado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.
520 $aPasta 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.
700 1 $aBENASSI, V. T.
700 1 $aCARRÃO-PANIZZI, M. C.
773 $tIn: 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.
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