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PROPRIEDADES DE COZIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE MACARRÃO PRÉ-COZIDO À BASE DE FARINHA INTEGRAL DE QUINOA ( Chenopodium quinoa, Willd) E DE FARINHA DE ARROZ ( Oryza sativa, L) POLIDO POR EXTRUSÃO TERMOPLÁSTICA
| Content Provider | Semantic Scholar |
|---|---|
| Author | Borges, João Tomaz Da Silva Ascheri, José Luis Ramírez Ascheri, Diego Palmiro Ramirez Nascimento, Ricardo Euzébio Do Freitas, Arlan Silva |
| Copyright Year | 2003 |
| Abstract | A presente pesquisa teve por objetivo analisar as propriedades de cozimento e estudar as caracteristicas fisico-quimicas de macarroes pre-cozidos a base de farinha integral de quinoa ( Chenopodium quinoa, Willd) e de farinha de arroz ( Oryza sativa, L), obtidos por extrusao termoplastica. Os macarroes precozidos, devido as caracteristicas intrinsecas das materiasprimas, comparados ao macarrao tradicional a base de farinha de trigo apresentaram menores valores para Aumento de Peso (%), Aumento de volume (%), Rendimento (%), Densidade do produto cru (g/cm3) e altos teores de Solidos Soluveis (%). Os resultados deste estudo permitiram constatar que a quinoa integral apresenta maiores valores para as diferentes analises realizadas (composicao centesimal aproximada, minerais e aminoacidos). O escore de aminoacidos essenciais para as materias-primas e macarroes pre-cozidos, conforme recomendacoes da FAO/WHO (1991), permitiu identificar que a lisina e o aminoacido limitante em ambas as materias-primas e em macarroes pre-cozidos para criancas de 2 a 5 anos e na farinha de arroz polido e macarroes pre-cozidos para criancas de 10 a 12 anos. Nao foi encontrado aminoacido limitante para adultos. COOKING PROPERTIES AND PHYSICO-CHEMICAL CHARACTERIZATION OF PRECOOKED MACARONI OF WHOLE QUINOA (Chenopodium quinoa, WILLD) FLOUR AND RICE (Orysa sativa, L) FLOUR BY EXTRUSION COOKING Abstract The present research had as objective to analyze the cooking properties and to study the physico-chemical characteristics of precooked macaroni of quinoa whole flour ( Chenopodium quinoa, Willd) and rice ( Oryza sativa, L) flour obtained by extrusion cooking. The precooked macaroni, due to intrinsic characteristics of the raw material, compared to traditional macaroni of wheat flour, presented lower values of weight increase (%), volume Increase (%), yield (%) and density of raw product (g/cm3) and higher values of soluble solids (%). The results of this study allowed to identify that whole quinoa possesses higher values for different accomplished analyses (proximal composition, minerals and amino acids profile). The score of essential amino acids for the raw materials and precooked macaroni, according to recommendations of FAO/WHO (1991), allowed to verify that the lysin is a limitant amino acid in both raw materials and in precooked macaroni for children from 2 to 5 years and in the rice flour and precooked macaroni for children from 10 to 12 years. It was not found limitant amino acid for adults. |
| File Format | PDF HTM / HTML |
| DOI | 10.5380/cep.v21i2.1167 |
| Volume Number | 21 |
| Alternate Webpage(s) | http://revistas.ufpr.br/alimentos/article/download/1167/968 |
| Alternate Webpage(s) | https://doi.org/10.5380/cep.v21i2.1167 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
