Academic Journal
Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) ; Enriquecimiento de pasta fresca tipo talharim con harina de mariscos (Anomalocardia brasiliana) ; Enriquecimento de massa fresca tipo talharim com farinha de marisco (Anomalocardia brasiliana)
| العنوان: | Enrichment of fresh pasta type talharim with seafood flour (Anomalocardia brasiliana) ; Enriquecimiento de pasta fresca tipo talharim con harina de mariscos (Anomalocardia brasiliana) ; Enriquecimento de massa fresca tipo talharim com farinha de marisco (Anomalocardia brasiliana) |
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| المؤلفون: | Monteiro, Patrícia Lopes, Santos, Adiléia Fernandes Barros da Silva, Pires, Caroline Roberta Freitas, Pereira, Andressa Sousa, Kato, Hellen Christina Almeida, Sousa, Diego Neves de, Fogaça, Fabiola Helena dos Santos |
| المصدر: | Research, Society and Development; Vol. 9 No. 8; e336985662 ; Research, Society and Development; Vol. 9 Núm. 8; e336985662 ; Research, Society and Development; v. 9 n. 8; e336985662 ; 2525-3409 |
| بيانات النشر: | Research, Society and Development |
| سنة النشر: | 2020 |
| المجموعة: | Research, Society and Development (E-Journal) |
| مصطلحات موضوعية: | Massa alimentícia, Alimento enriquecido, Marisco, Proteína, Pasta, Comida enriquecida, Mariscos, Eriched food, Seafood, Protein |
| الوصف: | Noodles are high in carbohydrates and low in protein quality and quantity. However, it is one of the most consumed foods by the population. In view of this situation, this work aims to prepare to evaluate fresh noodle-type pasta enriched with different concentrations of shelfish. Five types of pasta, a traditional pasta sample, three samples with different concentrations of shellfish (5%, 10% and 15%) and another sample with the association between seafood and flaxseed (5% + 5%) were prepared. Samples were evaluated and analyzed for moisture content, lipids, proteins, fiber, ashes, carbohydrates and total caloric value of the product. A completely randomized design with three replicates of each concentration was adopted, determining the mean and standard deviation of the values obtained for each sample. The formulations with higher amount of shellfish presented higher protein content, ash and lower carbohydrate content. The addition of golden flaxseed in the pasta noodles with shellfish provided an increase in the value of crude fiber and ethereal extract. The enrichment of the pasta with different concentrations of shellfish increased the protein value of the new product, as well as presenting a great and important alternative to add a more relevant nutritional aspect to the food. ; La pasta casera tipo fideo tiene altos niveles de carbohidratos y baja cantidad y calidad de proteínas. Sin embargo, es uno de los alimentos más consumidos por la población. Por lo tanto, este trabajo tiene como objetivo evaluar los fideos tipo pasta fresca enriquecidos con diferentes concentraciones de mariscos. Se desarrollaron cinco tipos de pasta, siendo una muestra de pasta tradicional, tres muestras con diferentes concentraciones de mariscos (5%, 10% y 15%) y una muestra con la asociación entre mariscos y linaza (5% + 5%). Las muestras fueron evaluadas y analizadas para determinar el contenido de humedad, lípidos, proteínas, fibras, cenizas, carbohidratos y el valor calórico total del producto. Se adoptó un diseño ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Portuguese |
| Relation: | https://rsdjournal.org/index.php/rsd/article/view/5662/4869; https://rsdjournal.org/index.php/rsd/article/view/5662 |
| DOI: | 10.33448/rsd-v9i8.5662 |
| الاتاحة: | https://rsdjournal.org/index.php/rsd/article/view/5662 https://doi.org/10.33448/rsd-v9i8.5662 |
| Rights: | Copyright (c) 2020 Patrícia Lopes Monteiro, Adiléia Fernandes Barros da Silva Monteiro, Caroline Roberta Freitas Pires, Andressa Sousa Pereira, Hellen Christina Almeida Kato, Diego Neves de Sousa, Fabiola Helena dos Santos Fogaça |
| رقم الانضمام: | edsbas.D06DB759 |
| قاعدة البيانات: | BASE |
| DOI: | 10.33448/rsd-v9i8.5662 |
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