|
|
Registro Completo |
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. 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 |
Categoria do assunto: |
-- |
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.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Soja (CNPSO) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
30/11/2009 |
Data da última atualização: |
28/08/2012 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
ANDRADE, D. P. de; QUEIROZ, E. C. de; ROSADO-NETO, G. H.; SANTOS, A. F. dos; QUEIROZ, D. L. de. |
Afiliação: |
DANIEL PIACENTINI DE ANDRADE, Faculdades Integradas Espírita; ELISIANE CASTRO DE QUEIROZ, Bolsista CNPQ; GERMANO H. ROSADO-NETO, UFPR; ALVARO FIGUEREDO DOS SANTOS, CNPF; DALVA LUIZ DE QUEIROZ, CNPF. |
Título: |
Ocorrência de três espécies de coleoptera do gênero Homalinotus (Curculionidae: Molytinae) em pupunha (Bactris gasipaes). |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 8., 2009, Colombo. Anais. Colombo: Embrapa Florestas, 2009. 1 CD-ROM. (Embrapa Florestas. Documentos, 186). |
Idioma: |
Português |
Notas: |
EVINCI. Resumo. |
Thesagro: |
Broca; Pupunha. |
Thesaurus NAL: |
Coleoptera. |
Categoria do assunto: |
S Ciências Biológicas |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/58805/1/EVINCI-002-09.pdf
|
Marc: |
LEADER 00730nam a2200193 a 4500 001 1576593 005 2012-08-28 008 2009 bl uuuu u00u1 u #d 100 1 $aANDRADE, D. P. de 245 $aOcorrência de três espécies de coleoptera do gênero Homalinotus (Curculionidae$bMolytinae) em pupunha (Bactris gasipaes). 260 $aIn: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 8., 2009, Colombo. Anais. Colombo: Embrapa Florestas, 2009. 1 CD-ROM. (Embrapa Florestas. Documentos, 186).$c2009 500 $aEVINCI. Resumo. 650 $aColeoptera 650 $aBroca 650 $aPupunha 700 1 $aQUEIROZ, E. C. de 700 1 $aROSADO-NETO, G. H. 700 1 $aSANTOS, A. F. dos 700 1 $aQUEIROZ, D. L. de
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Florestas (CNPF) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|