Addition Of Green O Banana Flour To Instant Noodles Technological Rheological And Technological Properties [adição De Farinha De Banana Verde Em Macarrão Instantâneo: Propriedades Reológicas E Tecnológicas]

dc.creatorVernaza M.G.
dc.creatorGularte M.A.
dc.creatorChang Y.K.
dc.date2011
dc.date2015-06-30T20:44:45Z
dc.date2015-11-26T14:54:25Z
dc.date2015-06-30T20:44:45Z
dc.date2015-11-26T14:54:25Z
dc.date.accessioned2018-03-28T22:06:23Z
dc.date.available2018-03-28T22:06:23Z
dc.identifier
dc.identifierCiencia E Agrotecnologia. , v. 35, n. 6, p. 1157 - 1165, 2011.
dc.identifier14137054
dc.identifier10.1590/S1413-70542011000600016
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84855463718&partnerID=40&md5=bd9bb5ff51b97519530ab8641d1f6c7c
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/109058
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/109058
dc.identifier2-s2.0-84855463718
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255158
dc.descriptionNowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.
dc.description35
dc.description6
dc.description1157
dc.description1165
dc.description(2000) Approved Methods of the American Association of Cereal Chemists, , AACC, 10th ed.). St. Paul: American Association of Cereal Chemists, Inc
dc.description(1995) Methods of Analysis, , AOAC, 16th Ed. Int. Assoc. Official Analytical Chemists: Washington, DC
dc.description(2005) Associação Brasileira Das Indústrias De Massas Alimentícias, , http://www.abima.com.br/mercado03.asp, ABIMA
dc.descriptionAlmeida, E.L., Chang, Y.K., Steel, C.J., Effect of adding different dietary fiber sources on farinographic parameters of wheat flour (2010) Cereal Chemestry, , Article In Press
dc.descriptionBorges, M., Pereira, J., Lucena, M., Caracterização da farinha de banana verde (2009) Ciência E Tecnologia De Alimentos, Campinas, 29 (2), pp. 333-339. , abr./jun
dc.description(2005) Ministério Da Saúde. Agência Nacional De Vigilância Sanitária (ANVISA, , http://www.e-legis.bvs.br, BRASIL, Resolução RDC N o 263 de 22 de setembro de 2005
dc.descriptionChamp, M., Faisant, N., Resistant starch: Analytical and physiological aspects (1996) Boletim SBCTA, 30, pp. 37-43. , Campinas
dc.descriptionChoo, C.L., Aziz, N.A.A., Effects of banana flour and b-glucan on the nutritional and sensory evaluation of noodles (2010) Food Chemistry, 119, pp. 34-40
dc.descriptionEerlingen, R.C., Delcour, J.A., Formation, analysis, structure and properties of type III enzyme resistant starch (1995) Journal of Cereal Science, 22, pp. 129-138
dc.descriptionFasolin, L.H., Biscoitos produzidos com farinha de banana: Avaliações química, física e sensorial (2007) Ciência E Tecnologia De Alimentos, 27 (3), pp. 524-529. , Campinas
dc.descriptionGoñi, I., Garcia-Diz, L., Saura-Calixto, F., Analysis of resistant starch: A method for foods and food products (1996) Food Chemistry, 56, pp. 445-449
dc.descriptionHoseney, R.C., (1998) Principles of Cereal Science and Technology, , St. Paul: American Association of Cereal Chemists
dc.descriptionHou, G.Q., Oriental noodles (2001) Advances In Food and Nutrition Research, 43, pp. 141-193
dc.descriptionRapid Pasting Method (1995) International Association of Cereal Science and Technology, , ICC. International association for cereal science and technology. ICC Standard No. 162
dc.descriptionJuarez-Garcia, E., Composition, digestibility and application in breadmaking of banana flour (2006) Plant Foods For Human Nutrition, 61 (3), pp. 131-137
dc.descriptionMota, R., Composition and functional properties of banana flour from different varieties (2000) Starch/Stärk, 52, pp. 63-68. , Weimheim
dc.descriptionPark, C.S., Baik, B.K., Relationship between protein characteristics and instant noodle making: Quality of wheat flour (2004) Cereal Chemistry, 81, pp. 159-164. , St. Paul
dc.descriptionOvando-Martinez, M., Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta (2009) Food Chemistry, 113, pp. 121-126
dc.descriptionRho, K.L., Seib, O.K., Chung, D.S., Retardation of rancidity in deep-fried instant noodles (1986) Journal of the American Oil Chemist's Society, 63, pp. 251-256
dc.descriptionTribess, T.B., Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions (2009) Food Science and Technology LWT, 42, pp. 1022-1025. , Switzerland
dc.descriptionWu, J., Aluko, R.E., Corke, H., Partial least-squares regression study of the effect of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles (2006) Journal of Cereal Science, 44, pp. 117-126
dc.languageen
dc.languagept
dc.publisher
dc.relationCiencia e Agrotecnologia
dc.rightsaberto
dc.sourceScopus
dc.titleAddition Of Green O Banana Flour To Instant Noodles Technological Rheological And Technological Properties [adição De Farinha De Banana Verde Em Macarrão Instantâneo: Propriedades Reológicas E Tecnológicas]
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución