Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Receiving, Sanitizing, and Processing Cladodes for Analysis and Flour Preparation
2.2.2. Proximate Composition of Integral Forage Palm Cladodes
2.2.3. Microwave Radiation Drying Process
2.2.4. Instrumental Color of Integral Forage Palm Puree and Flour
2.2.5. Total Soluble Phenolic Compounds of Integral Forage Palm Puree and Flour
2.2.6. Experimental Design for Fresh and Dry Extruded Fettuccine-Type Pasta
2.2.7. Thermomechanical Properties of Flour Blends
2.2.8. Water Absorption Index and Water Solubility Index
2.2.9. Preparation of Fresh and Dried Extruded Fettuccine-Type Pasta
2.2.10. Moisture Content and Cooking Characteristics of Fettuccine-Type Pasta
2.2.11. Texture Characteristics of Fettuccine-Type Pasta
2.2.12. Sensory Analysis of Unflavored and Flavored (Garlic and Oil) Fettuccine-Type Pasta
2.2.13. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition of Integral Forage Palm Puree
3.2. Color Parameters and Total Soluble Phenolic Compounds in Integral Forage Palm Puree and Flour
3.3. Thermomechanical Characteristics of Pre-Mixes by Mixolab2
3.4. Water Absorption Index and Water Solubility Index
3.5. Technological Evaluation of Fettuccine-Type Pasta Quality
3.5.1. Moisture Content and Cooking Characteristics
3.5.2. Texture Characteristics
3.6. Sensory Evaluation of Fettuccine-Type Pasta Quality
3.6.1. Cooked Fresh and Dry Fettuccine-Type Pasta
3.6.2. Ready-to-Eat Garlic and Oil Fettuccine-Type Pasta
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Component | Integral Forage Palm Puree (Wet Basis) | Integral Forage Palm Puree (Dry Basis) |
---|---|---|
Moisture (%) | 92.04 ± 1.82 | - |
Proteins (%) | 1.88 ± 0.17 | 15.80 |
Lipids (%) | 0.14 ± <0.01 | 1.18 |
Ashes (%) | 1.80 ± 0.06 | 15.13 |
Non-reducing sugars (mg of sucrose·100 g−1) | 4.25 ± 4.06 | 35.71 |
Reducing sugars (mg of glucose·100 g−1) | 63.47 ± 3.51 | 533.36 |
Glucose (mg·100 g−1) | 2.49 ± 0.34 | 20.92 |
Total dietary fiber (%) * | 4.08 ± 5.39 | 67.30 |
Other Parameters | Integral Forage Palm Puree | Integral Forage Palm Flour |
---|---|---|
L* | 42.14 ± 0.09 | 60.18 ± 0.05 |
a* | −5.57 ± 0.01 | 3.32 ± 0.04 |
b* | 29.09 ± 0.12 | 27.46 ± 0.01 |
Total soluble phenolic compounds (mg GAE·100 g−1, d.b) | 359.70 ± 13.55 | 250.81 ± 8.86 |
Sample | Control | P5 | P10 | P15 | P20 |
---|---|---|---|---|---|
Water absorption (%) | 58.00 | 58.00 | 58.00 | 58.00 | 59.7 |
Stability (min) | 9.40 ± 0.42 ns | 8.85 ± 0.21 ns | 9.10 ± 0.14 ns | 9.75 ± 0.07 ns | 9.75 ± 0.64 ns |
C1 (Nm) | 1.097 ± 0.006 ns | 1.091 ± 0.040 ns | 1.123 ± 0.007 ns | 1.128 ± 0.018 ns | 1.129 ± 0.005 ns |
C2 (Nm) | 0.592 ± 0.001 a | 0.457 ± 0.016 b | 0.464 ± 0.004 b | 0.484 ± 0.013 b | 0.480 ± 0.013 b |
C3 (Nm) | 1.811 ± 0.002 a | 1.648 ± 0.031 b | 1.598 ± 0.010 bc | 1.537 ± 0.024 c | 1.415 ± 0.024 d |
C4 (Nm) | 1.595 ± 0.028 a | 1.506 ± 0.031 a | 1.278 ± 0.081 b | 0.323 ± 0.023 c | 0.312 ± 0.001 c |
C5 (Nm) | 2.361 ± 0.015 c | 2.564 ± 0.015 a | 2.489 ± 0.011 b | nd | nd |
Slope-α | −0.072 ± 0.023 ab | −0.125 ± 0.007 b | −0.086 ± 0.025 ab | −0.065 ± 0.007 ab | −0.031 ± 0.0267 a |
Slope-β | 0.454 ± 0.040 a | 0.296 ± 0.014 b | 0.288 ± 0.014 b | 0.282 ± 0.090 ab | 0.228 ± 0.059 b |
Slope-γ | −0.056 ± 0.025 ns | −0.056 ± 0.020 ns | −0.013 ± 0.024 ns | nd | nd |
C2-C1 (Nm) | −0.505 ± 0.007 a | −0.634 ± 0.024 b | −0.659 ± 0.011 b | −0.644 ± 0.006 b | −0.649 ± 0.018 b |
C3-C2 (Nm) | 1.219 ± 0.003 a | 1.190 ± 0.015 a | 1.134 ± 0.006 b | 1.053 ± 0.011 c | 0.934 ± 0.011 d |
C4-C3 (Nm) | −0.216 ± 0.030 ab | −0.142 ± 0.001 a | −0.320 ± 0.090 b | nd | nd |
C5-C4 (Nm) | 0.765 ± 0.012 c | 1.058 ± 0.016 b | 1.211 ± 0.070 a | nd | nd |
Attributes | Fresh Pasta | Dry Pasta |
---|---|---|
Aroma ns | 5.74 ± 1.72 | 5.85 ± 1.74 |
Appearance ns | 5.75 ± 1.77 | 5.54 ± 1.67 |
Color ns | 5.82 ± 1.70 | 5.62 ± 1.65 |
Texture | 6.88 ± 1.71 * | 6.31 ± 1.90 * |
Taste ns | 6.16 ± 1.96 | 5.78 ± 1.94 |
Overall impression ns | 6.25 ± 1.75 | 5.96 ± 1.62 |
Purchase intention ns | 3.28 ± 1.09 | 3.09 ± 0.98 |
Acceptability index (%) | 69.44 | 66.22 |
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Silva, L.E.P.d.; Moreira, S.R.; Neves, N.d.A.; Aguiar, E.V.d.; Caprilles, V.D.; Amaral, T.N.; Schmiele, M. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods 2024, 13, 2683. https://doi.org/10.3390/foods13172683
Silva LEPd, Moreira SR, Neves NdA, Aguiar EVd, Caprilles VD, Amaral TN, Schmiele M. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods. 2024; 13(17):2683. https://doi.org/10.3390/foods13172683
Chicago/Turabian StyleSilva, Luiz Eliel Pinheiro da, Sander Rodrigues Moreira, Nathalia de Andrade Neves, Etiene Valéria de Aguiar, Vanessa Dias Caprilles, Tatiana Nunes Amaral, and Marcio Schmiele. 2024. "Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance" Foods 13, no. 17: 2683. https://doi.org/10.3390/foods13172683