Development Of Functional Fresh Food Adding Soy Protein Isolate And Polidextrose Using Paprika As Coloring Agent [desenvolvimento De Massa Alimentícia Fresca Funcional Com A Adição De Isolado Protéico De Soja E Polidextrose Utilizando Páprica Como Corante]

dc.creatorPaucar-Menacho L.M.
dc.creatorDa Silva L.H.
dc.creatorDe Azevedo Barretto P.A.
dc.creatorMazal G.
dc.creatorFakhouri F.M.
dc.creatorSteel C.J.
dc.creatorCollares-Queiroz F.P.
dc.date2008
dc.date2015-06-30T19:26:53Z
dc.date2015-11-26T14:39:26Z
dc.date2015-06-30T19:26:53Z
dc.date2015-11-26T14:39:26Z
dc.date.accessioned2018-03-28T21:45:06Z
dc.date.available2018-03-28T21:45:06Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 28, n. 4, p. 767 - 778, 2008.
dc.identifier1012061
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-61349126086&partnerID=40&md5=0cb72468f43c3426384a40444cf36cba
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106249
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106249
dc.identifier2-s2.0-61349126086
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1249996
dc.descriptionThe trend of the current consumer is to use foods that are easy to prepare and that besides having nutritional quality provide health benefits. In this work, fresh food with functional characteristics was developed incorporating Soy Protein Isolate (SPI) and polidextrose using paprika as the coloring agent. The consumption of IPS could contribute to decrease cholesterol levels while polidextrose, acting as a fiber, could promote the reduction of risk of colon cancer. The optimization of the formulation was carried out using a 23 complete factorial design considering independent variables the following contents: i) SPI; ii) polidextrose; and iii) paprika. The effects of these variables on the quality of the food were evaluated through physical-chemical characteristics (color and cooking test), instrumental texture, and sensory analysis. Regarding the physical parameters, instrumental color of the raw pasta was affected only by the addition of paprika. The parameters cooking time (2.5 minutes), increase in mass (1.40 to 1.64%), and loss of solids (3.80 to 5.56%) were not influenced by the ingredients used. Elasticity (instrumental texture parameter) was reduced with the increase of polidextrose. Regarding sensory analysis of the raw food, an increase in the addition of SPI and a reduction in the addition of polidextrose positively affected global acceptance and purchase intention. An increases in SPI and paprika increased color acceptance. Regarding sensory analysis of the cooked food, SPI had a positive effect on texture while polidextrose and paprika negatively affected this parameter. Nevertheless, the ingredients used did not influence purchase intention of the cooked food. The ideal percentages of polidextrose, soy protein isolate, and paprika were 3.5, 8.0, and 1.5%, respectively.
dc.description28
dc.description4
dc.description767
dc.description778
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dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleDevelopment Of Functional Fresh Food Adding Soy Protein Isolate And Polidextrose Using Paprika As Coloring Agent [desenvolvimento De Massa Alimentícia Fresca Funcional Com A Adição De Isolado Protéico De Soja E Polidextrose Utilizando Páprica Como Corante]
dc.typeArtículos de revistas


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