Abstract
ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.
Highlights
The demand for a balanced diet, with all required nutrients, combined with the convenience and quickness, has increased
It is an easy-to-prepare food, versatile, cheap and commonly consumed around the world, especially by the poor. It is an energetic food, which presents deficiencies regarding nutritional value and quality of protein and low fiber content, since they are mainly produced with wheat flour (SUN-WATERHOUSE; JIN; WATERHOUSE, 2013; SIRICHOKWORRAKIT; PHETKHUT; KHOMMOON, 2015)
This study evaluated the effect of using wheat semolina and micronized corn pericarp on the proximate composition, cooking quality and color of spaghetti type pasta
Summary
The demand for a balanced diet, with all required nutrients, combined with the convenience and quickness, has increased. Pastas are made with flour and water and may contain egg (IBITOYE et al, 2013) It is an easy-to-prepare food, versatile, cheap and commonly consumed around the world, especially by the poor. It is an energetic food, which presents deficiencies regarding nutritional value and quality of protein and low fiber content, since they are mainly produced with wheat flour (SUN-WATERHOUSE; JIN; WATERHOUSE, 2013; SIRICHOKWORRAKIT; PHETKHUT; KHOMMOON, 2015). The United States and Portugal are the countries with the largest volume of exportation This year, the consumption of pastas in Brazil has reached 4.35 kg/per capita (ABIMAPI, 2016). The studies concluded that the inclusion of different ingredients could improve the nutritional value of pastas
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