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- Title
VALOR NUTRICIONAL E EFEITO DO TRATAMENTO TÉRMICO SOBRE O POTENCIAL ANTIOXIDANTE EM FORMULAÇÕES DE MASSA DE MACARRÃO SEM GLÚTEN.
- Authors
HAMACEK, Fabiana Rossi; DELLA LUCIA, Ceres Mattos; DA SILVA, Penélope Ramos; MARTINO, Hércia Stampini Duarte; PINHEIRO SANT'ANA, Helena Maria; MOREIRA, Ana Vládia Bandeira
- Abstract
This study aimed to develop an alternative gluten-free product such as pasta dough, using flour mixtures containing potato starch, corn starch, rice flour, bean flour and green banana flour. It also aimed to evaluate the nutritional value of the formulations and the effect of heat treatment on the total antioxidant capacity, total phenolic content and lipid peroxidation. Three pasta dough were prepared from basic ingredients, green banana flour and bean flour. The contents of moisture, lipids, ash, protein, carbohydrates and dietary fi ber were determined according to AOAC methodology. The potential antioxidant analysis was based on the DPPH test, the total phenolic content was determined using Folin-Ciocalteau reagent and the rate of peroxidation was determinated using TBARS reagent. A completely randomized design with two treatments (raw and cooked) and three repetitions were used. Paired t test (α = 5%) was used for evaluation of total phenolic and lipid peroxidation and analysis of variance (ANOVA) and Duncan test (α = 5%) were used to compare means between samples of raw and cooked pasta separately. Pasta showed to be sources of carbohydrates, protein and fiber. Antioxidant potential and total phenolic content was higher in cooked pasta, unlike lipid peroxidation, which is a positive result. Thus, the products produced can be considered as viable alternatives for people with celiac disease, because its important technological and nutritional characteristics.
- Subjects
BANANA flour; GLUTEN-free foods; ANTIOXIDANTS; LIPID peroxidation (Biology); BEANS; PHENOLS; ANALYSIS of variance
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, Vol 24, Issue 2, p1
- ISSN
0103-4235
- Publication type
Article