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- Title
Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'.
- Authors
Gomes Natal, Dorina Isabel; de Souza Dantas, Maria Inês; Teixeira Ribeiro Vidigal, Márcia Cristina; Rocha Ribeiro, Sônia Machado; Deniz Piovesan, Newton; Duarte Martino, Hércia Stampini
- Abstract
This study aimed to characterize the physicochemical properties and the correlation between the instrumental texture and the sensory acceptance of pizza dough's fortified with whole soybean flour. Formulations were developed to contain 0%, 30%, 50% and 70% whole soybean flour. The texture analysis indicated that the addition of 50% soybean increased (P<0.05) firmness, gumminess, springiness and chewiness of pizza dough. The contents of protein, dietary fiber and and minerals calcium zinc, magnesium, potassium, copper and phosphorus were higher (P<0.05) with increasing concentration of soybean flour. The content of lipid was higher (P<0.05) in the pizza dough with 70% whole soybean flour. The control formulation and that containing 30% whole soybean flour were the most accepted, being positively correlated with the instrumental texture, since it had a lower firmness, gumminess, springiness and chewiness. Thus, the whole soybean flour added antioxidant minerals, protein, dietary fiber, essential fatty acids (ω-6 and ω-3) and maintained the acceptance of the pizza dough's, allowing to prepare food with health claim and sensory quality.
- Subjects
DOUGH; SOY flour; FLOUR; SOYBEAN research; PIZZA
- Publication
Ciência Rural, 2014, Vol 44, Issue 9, p1678
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20130687