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Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant

Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's depen...

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Principais autores: DIVENKA, VALERIA, Quast, Ernesto
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3507
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spelling peri-article-35072016-12-03T13:39:20Z Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant DIVENKA, VALERIA Quast, Ernesto Eggplant; Cassava Flour; Pasta; Lasagna Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's dependence of imported wheat can be reduced and a new and healthy food alternative can be produced from cassava. Fiber content of the product was increased adding 10% (dry basis) of eggplant flour (FB). Three fresh pasta of lasagna were developed with the following composition: M1 (control): 100% FT; M2: 60% FM; M3: 60% FM + 10% FB. Formulations M2 and M3 were characterized physical, chemical and physico-chemically. The results of fresh pasta M2 and M3 composition of showed that the product produced is rich in dietary fiber. The mean of scores assigned by the judges in sensorially evaluation of acceptance, for global impression, were classified between "liked moderately" and "liked much" for M1 and M2, and between "liked slightly" and "liked moderately" to M3. Universidade Tecnológica Federal do Paraná (UTFPR) Universidade Federal da Fronteira Sul 2016-08-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3507 10.3895/rebrapa.v7n1.3507 Brazilian Journal of Food Research; v. 7, n. 1 (2016); 68 - 88 Brazilian Journal of Food Research; v. 7, n. 1 (2016); 68 - 88 2448-3184 10.3895/rebrapa.v7n1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3507/pdf_1 Direitos autorais 2016 Revista Brasileira de Pesquisa em Alimentos http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author DIVENKA, VALERIA
Quast, Ernesto
spellingShingle DIVENKA, VALERIA
Quast, Ernesto
Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
author_sort DIVENKA, VALERIA
title Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
title_short Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
title_full Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
title_fullStr Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
title_full_unstemmed Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
title_sort development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
description Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's dependence of imported wheat can be reduced and a new and healthy food alternative can be produced from cassava. Fiber content of the product was increased adding 10% (dry basis) of eggplant flour (FB). Three fresh pasta of lasagna were developed with the following composition: M1 (control): 100% FT; M2: 60% FM; M3: 60% FM + 10% FB. Formulations M2 and M3 were characterized physical, chemical and physico-chemically. The results of fresh pasta M2 and M3 composition of showed that the product produced is rich in dietary fiber. The mean of scores assigned by the judges in sensorially evaluation of acceptance, for global impression, were classified between "liked moderately" and "liked much" for M1 and M2, and between "liked slightly" and "liked moderately" to M3.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3507
_version_ 1805294424338464768
score 10,814766

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