Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/72995
Type: Artigo de periódico
Title: Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
Author: De Oliveira, MKS
Martinez-Flores, HE
De Andrade, JS
Garnica-Romo, MG
Chang, YK
Abstract: Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF). In terms of the farinogram characteristics of the mixed flour, when compared with WF, there was an increase in values for water absorption, arrival and development times, as well as the tolerance index; on the other hand, there was a decrease in stability and departure times. In the cooking test for spaghetti and twist noodles, it was found that adding PF to the pasta did not significantly alter its characteristics of quality and texture.
Subject: farinogram characteristics
pejibaye flour
spaghetti
wheat flour
Country: Inglaterra
Editor: Blackwell Publishing
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2005.01145.x
Date Issue: 2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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