Tainara de Moraes Crizel

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

A remocao do gluten resulta em problemas para a panificacao e muitos dos produtos sem gluten disponiveis no mercado sao de baixa qualidade, contudo a adicao de hidrocoloides e uma opcao para melhorar suas caracteristicas tecnologicas. Este trabalho teve como objetivo avaliar a influencia da adicao de metilcelulose e goma xantana nas caracteristicas tecnologicas de bolos sem gluten elaborados com 100% de farinha de arroz. Foram elaborados bolos utilizando hidrocoloides em diferentes concentracoes atraves de planejamento experimental, sendo avaliadas caracteristicas tecnologicas como volume especifico, dureza do miolo e pontuacao total. Foram obtidos modelos matematicos para descrever a dureza e a pontuacao dos bolos, em funcao da adicao de xantana e metilcelulose. O menor valor de dureza do miolo dos bolos foi obtido quando adicionadas as concentracoes de 0,4% de xantana e 2% de metilcelulose. Em relacao a pontuacao, o maior valor foi obtido com os menores teores dos hidrocoloides, cuja formulacao continha 0,2% de goma xantana e 1% de metilcelulose. Pode-se concluir que a adicao de goma xantana e metilcelulose proporcionou o desenvolvimento de um bolo sem gluten com miolo mais macio e apresentando atributos de qualidade tecnologica semelhantes a um bolo de trigo.

Films for Food From Ingredient Waste

The food industry is the main user of packaging, and several studies are being conducted to meet the growing demand for the production of biodegradable films from renewable sources. However, the food industry generates a large amount of waste that is often disposed of in the environment or used as animal feed. In this sense, many researchers have concentrated their studies on the use of waste and/or by-products for the production of environmentally safe and sustainable packaging materials. Therefore, this article aimed to compile researches that use waste in films developed for food applications.