Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour

Ciência Rural

Carvalho, José Luiz Viana de¹  Galdeano, Melícia Cintia¹  Oliveira, Edna Maria Moraes¹  Minguita, Adriana Paula da Silva² 

[1] Instituto Federal de Educação, Ciência e Tecnologia de Alimentos, Rio de Janeiro, Brasil;Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

关键词: biofortification;    nutrition;    micronutrients;   

DOI  :  10.1590/0103-8478cr20140491

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

This study aimed to produce pasta of high nutritional quality, using as a basis the mixture of three materials biofortified: rice, beans and wheat. For the production of pasta a central compound rotational experiment to evaluate the effect of moisture and the percentage of bean flour on the quality of rice flour pasta was used. The best results (greater increase in weight and volume and shorter cooking time) were obtained in the treatments T4 (36% moisture, 9% beans, 21% rice), T8 (34% moisture, 9.9% beans, 20, 1% rice) and T9-13 (34.5% moisture, 5.5% beans, rice 24.5%). The selected treatments showed very similar technological characteristics of the control pasta (100% refined wheat flour), with the difference in chemical composition, where it could be seen the increase in nutrient density with the addition of bean flour and polished rice in the formulation.

【 授权许可】

Unknown