Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% w...
| Autor principal: | Oliveira, Maria K.S. de |
|---|---|
| Outros Autores: | Martinez-Flores, H. E., Andrade, Jerusa S. de, Garnica-Romo, M. G., Chang, Yoonkil |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
International Journal of Food Science and Technology
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/18720 |
| id |
oai:repositorio:1-18720 |
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dspace |
| spelling |
oai:repositorio:1-18720 Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas Oliveira, Maria K.S. de Martinez-Flores, H. E. Andrade, Jerusa S. de Garnica-Romo, M. G. Chang, Yoonkil Bactris Gasipaes Prunus Persica Triticum Aestivum Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF). In terms of the farinogram characteristics of the mixed flour, when compared with WF, there was an increase in values for water absorption, arrival and development times, as well as the tolerance index; on the other hand, there was a decrease in stability and departure times. In the cooking test for spaghetti and twist noodles, it was found that adding PF to the pasta did not significantly alter its characteristics of quality and texture. © 2006 Institute of Food Science and Technology Trust Fund. 2020-06-15T22:02:43Z 2020-06-15T22:02:43Z 2006 Artigo https://repositorio.inpa.gov.br/handle/1/18720 10.1111/j.1365-2621.2005.01145.x en Volume 41, Número 8, Pags. 933-937 Restrito International Journal of Food Science and Technology |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
English |
| topic |
Bactris Gasipaes Prunus Persica Triticum Aestivum |
| spellingShingle |
Bactris Gasipaes Prunus Persica Triticum Aestivum Oliveira, Maria K.S. de Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| topic_facet |
Bactris Gasipaes Prunus Persica Triticum Aestivum |
| description |
Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF). In terms of the farinogram characteristics of the mixed flour, when compared with WF, there was an increase in values for water absorption, arrival and development times, as well as the tolerance index; on the other hand, there was a decrease in stability and departure times. In the cooking test for spaghetti and twist noodles, it was found that adding PF to the pasta did not significantly alter its characteristics of quality and texture. © 2006 Institute of Food Science and Technology Trust Fund. |
| format |
Artigo |
| author |
Oliveira, Maria K.S. de |
| author2 |
Martinez-Flores, H. E. Andrade, Jerusa S. de Garnica-Romo, M. G. Chang, Yoonkil |
| author2Str |
Martinez-Flores, H. E. Andrade, Jerusa S. de Garnica-Romo, M. G. Chang, Yoonkil |
| title |
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| title_short |
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| title_full |
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| title_fullStr |
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| title_full_unstemmed |
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas |
| title_sort |
use of pejibaye flour (bactris gasipaes kunth) in the production of food pastas |
| publisher |
International Journal of Food Science and Technology |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/18720 |
| _version_ |
1787145434803732480 |
| score |
11.755432 |