Author(s) :
Pagnussatt, F. A.
;
Spier, F.
;
Bertolin, T. E.
;
Costa, J. A. V.
;
Gutkoski, L. C.
Author Affiliation :
Universidade Federal do Rio Grande (FURG), Santo Antônio da Patrulha/RS, Brazil.
Author Email :
fapagnussatt@furg.br
,
franciela@ibest.com.br
,
telma@upf.br
,
javcosta@terra.com.br
,
gutkoski@upf.br
Journal article
:
Brazilian Journal of Food Technology
2014
Vol.17
No.4
pp.296-304
ref.35
Abstract :
Wheat flourwheat flourSubject Category: Commodities and Products
see more details is the most important raw material in the production of
pastapastaSubject Category: Commodities and Products
see more details. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga
SpirulinaspirulinaSubject Category: Organism Names
see more details platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of
oatmealoatmealSubject Category: Commodities and Products
see more details and
Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and
Spirulina platensis (
Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash,
colourcolourSubject Category: Properties
see more detailscolourSubject Category: Properties
see more details, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and
amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
see more details. Generally, the addition of
Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fibre.
ISSN :
1981-6723
DOI :
10.1590/1981-6723.1414
Record Number :
20153139223
Publisher :
Instituto de Technologia de Alimentos (ITAL)
Location of publication :
Campinas
Country of publication :
Brazil
Language of text :
English
Language of summary :
Portuguese
Indexing terms for this abstract:
Organism descriptor(s) :
SpirulinaspirulinaSubject Category: Organism Names
see more details
Descriptor(s) :
amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
see more details, chemical compositionchemical compositionSubject Category: Properties
see more details, colourcolourSubject Category: Properties
see more details, nutritive valuenutritive valueSubject Category: Properties
see more details, oatmealoatmealSubject Category: Commodities and Products
see more details, pastapastaSubject Category: Commodities and Products
see more details, proximate analysisproximate analysisSubject Category: Techniques, Methodologies and Equipment
see more details, wheat flourwheat flourSubject Category: Commodities and Products
see more details
Identifier(s) :
alimentary pastes, bacterium, colorcolorSubject Category: Properties
see more details, ground oats, nutritional value, quality for nutrition, Spirulina platensis
Broader term(s) :
CyanobacteriacyanobacteriaSubject Category: Organism Names
see more details, BacteriabacteriaSubject Category: Organism Names
see more details, prokaryotesprokaryotesSubject Category: Organism Names
see more details