Abstract
ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.
Highlights
Soybean molasses is a by-product of soy protein concentrate that is manufactured for human consumption and is rich in bioactive compounds
The microencapsulation resulted in retention of 20% of the phenolic compounds present in the initial extract, probably due to the high temperatures used in the spray drying process, as phenolic concentrations in soybean products have been shown to depend on the processing conditions, especially temperature (ZHANG et al, 2003)
The concentration of phenolic compounds in both the cooked pasta made with free extract and that containing microparticles was 25% until the 14th day of storage
Summary
Soybean molasses is a by-product of soy protein concentrate that is manufactured for human consumption and is rich in bioactive compounds. The use of soybean molasses has economic advantages in that it involves the transformation of a by-product into a valuable product, contributing to the intake of bioactive compounds and commercialization by the food industry (SIQUEIRA et al, 2008). The great challenge of the application of bioactive compounds in foods has led to various studies on microencapsulation techniques, leading to the spray drying method being considered one of the most economical and flexible processes available (SUNNY-ROBERTS & KNORR, 2009). The microencapsulation process allows the core, which contains the encapsulated material, to be isolated from the external environment and, thereby, not interact with the food matrix, providing greater stability and allowing the release of compounds in optimized amounts across suitable periods (ROSA et al, 2018).
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