Addition of microencapsulated soybean molasses to pasta formulations/Efeito da adicao de microcapsulas do melaco de soja em massas alimenticias

• Published in: Ciência rural Vol. 51; no. 9; p. 1
• Main Authors: Batista, Vanessa Sabrina Fagundes, Nunes, Graciele Lorenzoni, da Silva, Andressa Fraton Moreira, Viegas, Gabriela Ilha, Lucas, Bruna Nichelle, Barin, Juliano Smanioto, de Menezes, Cristiano Ragagnin, da Rosa, Claudia Severo
• Format: Journal Article
• Language: English
• Published: Universidade Federal de Santa Maria 01-09-2021
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20200722

This study investigated the. production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for allpasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta. Key words: sensory evaluation, phenolic, microcapsules, color. Este trabalho teve como objetivo desenvolver massas alimentícias adicionadas de microcápsulas de melaço de soja e avaliar o efeito das microcápsulas sobre as características físico-químicas, sensoriais, microbiológicas e vida de prateleira. As formulações das massas foram, controle (F1), com extrato livre (F2) e com microcápsulas (F3), foram realizadas as análises de pH, atividade de água, cor, análise sensorial, microbiológica e vida de prateleira dos fenólicos por 28 dias. As massas cozidas contendo microcápsulas permaneceram com 25% de fenólicos até o 14[grados] dia, e as massas cruas com 15% de fenólicos até o 21[grados] dia de armazenamento. As massas com microcápsulas mostraram boa aceitabilidade não diferindo da massa controle, entretanto as massas com o extrato livre mostraram menor aceitação em relação às demais. A adição das microcápsulas não alterou a parte microbiológica, pH, atividade de água e cor das massas. Palavras-chave: análise sensorial, fenólicos, microcápsulas, cor.