PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA

BRAGA-SOUTO, RENATA NOLASCO; SANTOS, THALITA CORDEIRO; PEREIRA, GABRIEL STHEFANO LOURENÇO; OLIVEIRA, MARIUZE LOYANNY PEREIRA; VIEIRA, CLAUDIA REGINA; LIMA, JULIANA PINTO DE

doi:10.1590/1983-21252021v34n222rc

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Food Engineering • Rev. Caatinga 34 (2) • Apr-Jun 2021 • https://doi.org/10.1590/1983-21252021v34n222rc copy

PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA

FARINHA DE PEQUI APLICADA NA ELABORAÇÃO DE MASSAS ALIMENTÍCIAS

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Pasta products are generally formulated based on wheat flour, and the insertion of other vegetable raw materials, such as pequi fruit, can provide increased nutritional value, along with differentiated technological and sensory characteristics. Thus, the aim of this study was to produce pasta with different levels of substitution of wheat flour with pequi pulp flour, to determine its proximate composition and to evaluate its technological and sensory properties. Pastas were produced with 5%, 10% and 15% of wheat flour being substituted by pequi pulp flour, and there was also a control group. Technological analyses (cooking time, volume expansion, water absorption, cooking loss, color difference and chromaticity), chemical analyses (moisture, ash, lipids, proteins and total carbohydrates) and sensory tests (acceptance and intention consumption) were carried out. The main results showed that pequi flour promoted an expansion in volume and water absorption in the product; raw and cooked pasta had more intense colors; moisture, ash and lipid content was increased by using pequi flour; and the sensory test scores for the samples with pequi were high in relation to the control samples, with the formulations with the highest content of pequi flour being the best evaluated. It is concluded that the pastas with pequi flour are promising products for the food industry.

Keywords:
Caryocar brasiliense; Noodles; Nutritional composition; Technological evaluation; Sensory analysis

Formulation (%)	Control	P5¹ 1The number after the letter P indicates the percentage (5%, 10% and 15%) substitution of wheat flour with pequi flour in pasta.	P10¹ 1The number after the letter P indicates the percentage (5%, 10% and 15%) substitution of wheat flour with pequi flour in pasta.	P15¹ 1The number after the letter P indicates the percentage (5%, 10% and 15%) substitution of wheat flour with pequi flour in pasta.
Wheat flour (g)	85.00	80.75	76.50	72.25
Pequi flour (g)	0.00	4.25	8.50	12.75
Pasteurized egg (g)	2.50	2.50	2.50	2.50
Salt (g)	1.00	1.00	1.00	1.00
Oil (mL)	3.00	3.00	3.00	3.00
Water (mL)	35.00	35.00	35.00	35.00

Composition¹ 1Different letters in the same row indicate a significant difference at 5% significance using Tukey’s test. ,² 2Values expressed as mean ± standard deviation (except total carbohydrates); all results are on a dry basis (except the percentage of moisture).	Control	P5³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.	P10³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.	P15³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.
Moisture [raw pasta] (%)⁴ 4Raw pasta is the pasta only dehydrated, before cooking in water.	8.28±0.07^a	7.06±0.07^b	6.69±0.14^c	6.47±0.17^c
Moisture [cooked pasta] (%)	72.32±0.56^b	73.74±0.13^ab	75.59±0.11^a	74.13±1.64^ab
Ash (%)	0.82±0.05^c	0.95±0.02^c	1.28±0.03^b	1.86±0.08^a
Lipids (%)	1.01±0.08^b	1.07±0.07^b	3.70±0.39^a	3.93±0.14^a
Proteins (%)	9.38±0.55^a	10.70±0.87^a	11.30±0.80^a	10.19±0.82^a
Total carbohydrates (%)	88.79	87.28	83.72	84.02

Parameter¹ 1The number after the letter P indicates the percentage (5%, 10 %or 15%) substitution of wheat flour with pequi flour in pastas. ,² 2Different letters in the same row indicate a significant difference at 5% significance using Tukey’s test.	Control	P5³ 3Values expressed as mean ± standard deviation.	P10³ 3Values expressed as mean ± standard deviation.	P15³ 3Values expressed as mean ± standard deviation.
Cooking time (minute)	7.39 ± 0.35^c	11.67 ± 0.58^b	13.33 ± 0.58^a	13.06 ± 0.10^a
Volume expansion	3.48 ± 0.22^b	3.73 ± 0.25^ab	4.03 ± 0.06^a	3.98 ± 0.03^a
Water absorption	3.08 ± 0.25^c	4.64 ± 0.16^b	5.08 ± 0.10^a	4.01 ± 0.06^c
Loss of soluble solids (%)	5.91 ± 0.45^c	9.55 ± 0.10^b	11.00 ± 0.66^a	10.04 ± 0.65^ab
Color difference	8.74 ± 0.46^c	15.73 ± 0.21^a	15.09 ± 0.27^a	13.59 ± 0.29^b
Chroma (raw pasta)	17.99 ± 0.20^c	45.92 ± 0.83^b	45.27 ± 0.44^b	55.77 ± 0.02^a
Chroma (cooking pasta)	12.05 ± 0.57^d	34.68 ± 0.47^c	41.87 ± 0.91^b	44.71 ± 0.27^a

Test¹ 1Different letters in the same row indicate a significant difference at 5% significance using Tukey’s test. ,² 2Values expressed as mean ± standard deviation.	Attribute	Control	P5³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.	P10³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.	P15³ 3The number after the letter P indicates the percentage (5%, 10% or 15%) substitution of wheat flour with pequi flour in pastas.
Consumption intention	-	3.16±1.74^b	3.63±1.78^ab	4.28±1.70^a	4.23±1.89^a
Acceptance	Appearance	4.62±2.48^b	6.12±2.07^a	6.64±1.83^a	6.43±1.98^a
	Texture	5.50±2.54^b	6.33±2.15^ab	6.90±1.92^ab	6.45±1.95^a
	Flavor	4.60±2.48^b	5.59±2.26^ab	6.34±2.07^a	6.10±2.33^a
	Global evaluation	4.79±2.35^b	5.78±1.88^a	6.52±1.82^a	6.26±1.98^a

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