Addition of microencapsulated soybean molasses to pasta formulations
ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pa...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2021-05-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752&tlng=en |
| _version_ | 1798015124589510656 |
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| author | Vanessa Sabrina Fagundes Batista Graciele Lorenzoni Nunes Andressa Fraton Moreira da Silva Gabriela Ilha Viegas Bruna Nichelle Lucas Juliano Smanioto Barin Cristiano Ragagnin de Menezes Claudia Severo da Rosa |
| author_facet | Vanessa Sabrina Fagundes Batista Graciele Lorenzoni Nunes Andressa Fraton Moreira da Silva Gabriela Ilha Viegas Bruna Nichelle Lucas Juliano Smanioto Barin Cristiano Ragagnin de Menezes Claudia Severo da Rosa |
| author_sort | Vanessa Sabrina Fagundes Batista |
| collection | DOAJ |
| description | ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta. |
| first_indexed | 2024-04-11T15:28:07Z |
| format | Article |
| id | doaj.art-b4b1a25617b24cbca7e81b9a0a69ef87 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-04-11T15:28:07Z |
| publishDate | 2021-05-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-b4b1a25617b24cbca7e81b9a0a69ef872022-12-22T04:16:11ZengUniversidade Federal de Santa MariaCiência Rural1678-45962021-05-0151910.1590/0103-8478cr20200722Addition of microencapsulated soybean molasses to pasta formulationsVanessa Sabrina Fagundes Batistahttps://orcid.org/0000-0003-2235-3731Graciele Lorenzoni NunesAndressa Fraton Moreira da SilvaGabriela Ilha ViegasBruna Nichelle Lucashttps://orcid.org/0000-0003-3143-9449Juliano Smanioto Barinhttps://orcid.org/0000-0002-8351-3287Cristiano Ragagnin de Menezeshttps://orcid.org/0000-0003-4523-8875Claudia Severo da Rosahttps://orcid.org/0000-0001-6931-7741ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752&tlng=ensensory evaluationphenolicmicrocapsulescolor |
| spellingShingle | Vanessa Sabrina Fagundes Batista Graciele Lorenzoni Nunes Andressa Fraton Moreira da Silva Gabriela Ilha Viegas Bruna Nichelle Lucas Juliano Smanioto Barin Cristiano Ragagnin de Menezes Claudia Severo da Rosa Addition of microencapsulated soybean molasses to pasta formulations Ciência Rural sensory evaluation phenolic microcapsules color |
| title | Addition of microencapsulated soybean molasses to pasta formulations |
| title_full | Addition of microencapsulated soybean molasses to pasta formulations |
| title_fullStr | Addition of microencapsulated soybean molasses to pasta formulations |
| title_full_unstemmed | Addition of microencapsulated soybean molasses to pasta formulations |
| title_short | Addition of microencapsulated soybean molasses to pasta formulations |
| title_sort | addition of microencapsulated soybean molasses to pasta formulations |
| topic | sensory evaluation phenolic microcapsules color |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900752&tlng=en |
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