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Development, chemical and technological characterization of dry pasta noodles with wheat flour added to acerola pomace flour

Resosemito FS;
de Araújo RR;
Carvalho JG;
Belfort CFT;
Schmid G;
Filho HCPC;
dos Santos ER;
da Silva WJR;
Leal EHF;
Sousa FC;
Bezerra PS;
Almeida AA

Franky Soedirlan Resosemito

Rosiane Rocha de Araújo

Jorgina Gomes Carvalho

Cleidiana Furtado Teixeira Belfort

Giselle Schmid

Hostilio Caio Pereira da Costa Filho

Elisvanda Ramos dos Santos

Wendel Jefferson Reis da Silva

Edney Harrison Ferreira Leal

Fabiane de Carvalho Sousa

Poliana dos Santos Bezerra

Adrielle de Assunção Almeida


Keywords

Acerola pomace flour
Pasta
Chemical and technological analysis

Abstract

Considering that acerola residues are not used as a nutritional source for human consumption and that there is still a lack of knowledge on the part of the scientific community about these residues, it was necessary to prepare the flour from acerola residues.  The objective of this work was to develop pasta containing flour from acerola residues, as well as the physicochemical and technological characterization of the prepared pastas. Acerola pomace flour was specifically incorporated at concentrations of 0%, 3%, 5%, 7% and 10% in relation to wheat flour, and the quality of the developed pasta was evaluated through baking tests (cooking time, water absorption, mass increase after cooking), total acidity and pH. The pasta was prepared in the Bakery Laboratory and the chemical and technological analyses were carried out in the Chemistry Laboratory of IFMA São Luís - Maracanã Campus. The whole and dehydrated seeds of the acerola were crushed with the help of a domestic blender and sifted through a 40 mesh sieve to obtain the flour. The production process of the "dry pasta" type was developed according to the following steps: preparation, mixing, kneading, rolling, cutting, drying, packaging, and cooking. The data obtained in the chemical and technological analyses showed that the developed food masses are within the legislation, which indicates an adequate food mass. According to the results obtained, it is concluded that acerola pomace flour can be added to the formulation of pasta, as it is an alternative in the elaboration of new products and use of acerola fruit residue.

 

DOI:https://doi.org/10.56238/sevened2024.023-010


Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2024 Franky Soedirlan Resosemito , Rosiane Rocha de Araújo , Jorgina Gomes Carvalho , Cleidiana Furtado Teixeira Belfort , Giselle Schmid , Hostilio Caio Pereira da Costa Filho, Elisvanda Ramos dos Santos, Wendel Jefferson Reis da Silva, Edney Harrison Ferreira Leal, Fabiane de Carvalho Sousa , Poliana dos Santos Bezerra, Adrielle de Assunção Almeida

Author(s)

  • Franky Soedirlan Resosemito
  • Rosiane Rocha de Araújo
  • Jorgina Gomes Carvalho
  • Cleidiana Furtado Teixeira Belfort
  • Giselle Schmid
  • Hostilio Caio Pereira da Costa Filho
  • Elisvanda Ramos dos Santos
  • Wendel Jefferson Reis da Silva
  • Edney Harrison Ferreira Leal
  • Fabiane de Carvalho Sousa
  • Poliana dos Santos Bezerra
  • Adrielle de Assunção Almeida