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  • Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis.

    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.brfranciela@ibest.com.brtelma@upf.brjavcosta@terra.com.brgutkoski@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
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    is the most important raw material in the production of pastapastaSubject Category: Commodities and Products
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    . The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga SpirulinaspirulinaSubject Category: Organism Names
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    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
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    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
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    colourSubject Category: Properties
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    , 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
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    . 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
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    Descriptor(s) : amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    , chemical compositionchemical compositionSubject Category: Properties
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    , colourcolourSubject Category: Properties
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    , nutritive valuenutritive valueSubject Category: Properties
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    , oatmealoatmealSubject Category: Commodities and Products
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    , pastapastaSubject Category: Commodities and Products
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    , proximate analysisproximate analysisSubject Category: Techniques, Methodologies and Equipment
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    , wheat flourwheat flourSubject Category: Commodities and Products
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    Identifier(s) : alimentary pastes, bacterium, colorcolorSubject Category: Properties
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    , ground oats, nutritional value, quality for nutrition, Spirulina platensis

    Broader term(s) : CyanobacteriacyanobacteriaSubject Category: Organism Names
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    , BacteriabacteriaSubject Category: Organism Names
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    , prokaryotesprokaryotesSubject Category: Organism Names
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