Made available in DSpace on 2014-12-17T15:01:26Z (GMT). No. of bitstreams: 1 ChristianeMCNB_DISSERT.pdf: 1762203 bytes, checksum: 5176c3b0b76619790b3648c0ad57eaf1 (MD5) Previous issue date: 2010-12-16 / This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional / O presente trabalho estuda a fabrica??o de espaguetes por meio do processo a alta temperatura, atrav?s da utiliza??o de farinha adicionada com farinha integral e farinha de linha?a, com o objetivo de avaliar a qualidade final do produto e estimar o custo de produ??o. Foram avaliados os valores de umidade, cinzas, prote?na, gl?ten ?mido, gl?ten ?ndex, granulometria e falling number, das farinhas e misturas visando comprovar sua poss?vel utiliza??o na fabrica??o de massas segundo crit?rios tecnol?gicos e de atendimento ? legisla??o vigente. Foram fabricados macarr?es tipo espaguete adicionando 10% e 20% de farinha integral e 10% e 20% de farinha de linha?a com realiza??o de an?lises f?sicoqu?micas, sensoriais e reol?gicas dos produtos. Al?m disso, foram feitas an?lises de aceita??o do produto e de estimativa do custo de produ??o, de forma a criar subs?dios para possibilitar a introdu??o dos produtos de maior aceita??o e viabilidade econ?mica no mercado pela ind?stria aliment?cia. Na reologia do produto foi realizado o teste de cozimento das massas, com especifica??o do aumento de volume, tempo de cozimento e percentual de res?duos s?lidos. Na avalia??o sensorial foram realizados o teste triangular de diferencia??o de produtos com 50 julgadores treinados e o teste de aceita??o por escala hed?nica com avalia??o conjunta dos aspectos cor, sabor, odor e textura. Na defini??o do perfil sensorial do produto foi realizada ADQ com 9 julgadores recrutados e treinados na unidade fabril, utilizando escala n?o estruturada de 9 cm, avaliando os atributos flavour de trigo, flavour de linha?a, consist?ncia, textura do macarr?o cru, cor do macarr?o cru e cor do macarr?o cozido. O produto de maior aceita??o e boa qualidade foi o macarr?o com 20% de farinha integral, seguido dos produtos 10% integral, 10% linha?a e 20% linha?a; caracterizados de m?dia qualidade, pelo crit?rio da an?lise de perda de s?lidos, juntamente com massa integral comercial testada. Na avalia??o da estimativa do custo de produ??o, os dois produtos mais aceitos e vi?veis tecnologicamente (20% integral e 10% linha?a) foram avaliados nos processos a alta temperatura. Com custo total de R$ 4.872,5/1000 kg e R$ 5.354,9/1000 kg respectivamente, o diferencial esteve relacionado com a adi??o de insumos de menor e maior valor agregado no mercado, farinha integral e farinha de linha?a. Na an?lise comparativa dos processos foi confirmada a redu??o no tempo de produ??o (10h), com maior uniformidade do produto para o processo de secagem a alta temperatura frente ao convencional