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Empirical tests developed for an objective evaluation of noodle texture as well as sensory methods provide no information about the rheological parameters responsible for differences in the texture of Asian noodles. Therefore, there is a need for a technique to evaluate the rheological properties of Asian noodles that is fast, easy and inexpensive. Promising results from ultrasonic assessments of the rheological properties of wheat flour doughs and preliminary noodle studies were an encouragement to use ultrasound to address such need in this thesis. Using ultrasound at a relatively high frequency (1.4 MHz), the rheological properties of raw noodles made with three Canadian wheat varieties at various barley β-glucan (BBG) contents, sheeting work input levels and salt to kansui ratios (formulas) were evaluated. Conventional rheological, i.e., stress relaxation (SR) and uniaxial extension (Kieffer), measurements were employed for comparison purposes. The capability of ultrasound for evaluating the effects of BBG addition and sheeting work input on the rheological properties of raw wheat noodles of this study was confirmed. A greater sensitivity of ultrasound to microscopic changes in noodle dough structure, compared to SR and Kieffer tests, was reflected in differences between the results of ultrasound and those of the SR and Kieffer tests with respect to the influences of flour variety and formula on noodle rheology. Investigations of the density of raw noodles showed that air bubbles were present in the noodle dough matrix. A simple, fast and low-cost method, based on the measurement of noodle dough dimensions during the sheeting process, was proposed for a quick evaluation of noodle dough rheology. The results of the proposed method were in agreement with those of conventional rheological measurements on the effects of flour variety and sheeting work input on noodle texture. The time-dependent effect of kansui on noodle dough structure was confirmed by comparing the results of this new method with those of SR and Kieffer tests with respect to the effect of formula on noodle rheology. Further investigations are proposed to establish this method for quick assessment of Asian wheat noodle rheology. / February 2017

Made available in DSpace on 2016-05-02T13:55:31Z (GMT). No. of bitstreams: 1 MarcelloMachado Azevedo-dissertacaocompleta.pdf: 158470 bytes, checksum: b5f588f1ea17f6cde44c72dd2b1f3588 (MD5) Previous issue date: 2011-10-26 / The objective was to analyze the apparent digestibility of dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and ethereal extract (EE) of different doses of the pasta residue in the nutrition of sheeps replacing corn bran. The animals were not castrated males, mixed breed, aged approximately six months, average weight of 30.0 ± 3.0 kg. There were six treatments with four replications (24 plots) : S = 100% corn silage, 40s/60c = 40% corn silage + 60% ground corn, 40s/60r = 40% corn silage + 60% residue, 40s/45c/15r = 40% corn silage + 45% ground corn + 15% residue, 40s/30c/30r = 40% corn silage + 30% ground corn + 30% residue, and 40s/15c/45r = 40% corn silage + 15% ground corn + 45% residue. The treatment with higher dose of residue showed higher digestibility of DM (40s/15c/45r = 89,93%; 40s/60r = 90,71%), OM (40s/15c/45r = 89,31%; 40s/60r = 89,57%) and CP (40s/15c/45r = 58,01%; 40s/60r = 59,96%). The NDF had a higher digestibility only at treatment composed just with the residue (40s/60r = 60,51%). The ADF had, in all the treatments that included residue, increased the fiber digestibility. For the EE, differences of digestibility were not observed between the treatments using concentrated. The inclusion of pasta residue replacing the corn bran is recommended in diets for sheeps. / Objetivou-se, com esta pesquisa, analisar a digestibilidade aparente da Matéria Seca (MS), da Matéria Orgânica (MO), Proteína Bruta (PB), Fibra em Detergente Neutro (FDN), Fibra em Detergente Ácido (FDA) e Extrato Etéreo (EE) de diferentes doses do resíduo oriundo de pastifício na nutrição de ovinos em substituição ao farelo de milho. Utilisaram-se machos inteiros, sem raça definida, previamente everminados, com idade aproximada de seis meses, peso médio de 30,0 ± 3,0 kg. Foram seis tratamentos com quatro repetições (24 parcelas experimentais): S = 100 % de silagem de milho; 40s/60m = 40% de silagem de milho + 60% de milho moído; 40s/60r = 40% de silagem de milho + 60% de resíduo de pastifício; 40s/45m/15r = 40% de silagem de milho + 45% de milho moído + 15% de resíduo de pastifício; 40s/30m/30r = 40% de silagem de milho + 30% de milho moído + 30% de resíduo de pastifício; e 40s/15m/45r = 40% de silagem de milho + 15% de milho moído + 45% de resíduo de pastifício. O modelo experimental foi o Delineamento Inteiramente Casualizado (DIC) sendo os resultados submetidos ao teste de Scott-Knott, com 5% de significância (programa SISVAR®). Os tratamentos com maiores doses de resíduo demonstraram maior digestibilidade média da MS (40s/15m/45r = 89,93%; 40s/60r = 90,71%), MO (40s/15m/45r = 89,31%; 40s/60r = 89,57%) e PB (40s/15m/45r = 58,01%; 40s/60r = 59,96%). A FDN apresentou maior digestibilidade apenas no tratamento exclusivo com resíduo de pastifício no concentrado (40s/60r = 60,51%). Quanto à FDA, todos os tratamentos que tiveram inclusão de resíduo de pastifício aumentaram a digestibilidade da fibra, independente da dosagem de farelo de milho. Para o EE, nenhum tratamento utilizando concentrado diferiu quanto à digestibilidade. A inclusão de resíduo de pastifício em substituição ao farelo de milho é recomendada na alimentação de ovinos.

Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.

Orientador: Yoon Kil Chang / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-17T11:10:29Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_D.pdf: 8287795 bytes, checksum: a64048a016fa41109e78ee329b64b6fb (MD5) Previous issue date: 2011 / Resumo: A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande potencial no mercado de alimentos funcionais, especialmente devido à presença das isoflavonas e ao alto teor protéico. Por outro lado, o amido resistente, considerado como um componente da fibra alimentar, não é digerido pelas enzimas presentes no sistema digestóriio dos seres humanos, mas pode ser fermentado pelas bactérias presentes no cólon, produzindo ácidos graxos de cadeia curta, trazendo benefociios á saúde das pessoas. O mercado mundial de macarrão instantâneo vem crescendo a taxas relativamente altas, maior do que o índice apresentado por sua própria categoria (massas alimentícias). O macarrão instantâneo, por ser um produto frito, contém uma alta porcentagem de óleo. Atualmente existe uma grande preocupação relacionada à saúde e ao consumo de alimentos com alto teor de gordura. Por isso, existe a necessidade de desenvolver produtos com melhor valor nutricional e a importância na utilização de novas tecnologias. A fritura a vácuo é uma forma alternativa de cozimento, a qual aumenta a qualidade dos alimentos desidratados. O objetivo geral deste trabalho visou o desenvolvimento de macarrão instantâneo funcional pela adição de amido resistente e isolado protéico de soja obtidos pelos processos de fritura convencional e a vácuo. Para alcançar o objetivo geral, o trabalho foi realizado em 3 etapas: i) Estudo da adição de sal (0-3 %) e de goma guar (0-1,5 %) na produção de macarrão instantâneo obtido pelo processo de fritura convencional, otimizando-se a formulação através da Metodologia de Superfície de Resposta, para obter um produto com características tecnológicas adequadas (baixo teor de gordura e boa firmeza); ii) Estudo da adição de 10 % de três amidos resistentes comerciais diferentes (Hi Maize 260, Promitor e farinha de banana verde) para estudar as propriedades reológicas e escolher a melhor formulação para obtenção de macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo, visando-se a obtenção de um produto com baixo teor de gordura, boa textura e alto teor final de amido resistente, e por ótimo; iii) Estudo da adição de amido resistente tipo 3 (AR3) (0-16 %) e de isolado protéico de soja (0-16 %) na produção de macarrão instantâneo obtido pelos processos de fritura convencional e a vácuo, visando-se a otimização da formulação através da Metodologia de Superfície de Resposta, com intuito de obter um produto com melhores características tecnológicas (baixo teor de gordura e boa firmeza), funcionais e nutricionais (alto teor de fibra e de proteína). Na primeira etapa, os resultados mostraram que a adição de goma guar e sal à formulação de macarrão instantâneo alteraram as propriedades da massa e a qualidade do produto final. Os maiores valores de absorção de gordura e os menores valores de firmeza foram obtidos quando utilizados valores médios das duas variáveis, enquanto que os menores valores foram alcançados ao utilizar os níveis extremos, ou seja, altos níveis de uma variável e baixos da outra, ou vice versa. Analisando os resultados obtidos no delineamento central composto rotacional (DCCR) foi possível escolher uma formulação adequada para dar continuidade ao estudo. Portanto, foi escolhido como ponto ótimo uma formulação com 0,22 % de goma guar e 2 % de sal para obter macarrões instantâneos de boa qualidade, com um teor de gordura moderadamente mais baixo e uma firmeza intermediária. Na segunda etapa, as misturas de farinha de trigo com 10 % de Hi Maize (HM10) (AR2) e Promitor (Prom10) (AR3) n? afetaram significativamente as propriedades reológicas da massa, quando comparados com a mistura com 10 % de farinha de banana verde (Ban10) que alterou significativamente a estabilidade da massa e o indice de tolerância à mistura. Os macarrões instantâneos Prom10 apresentaram as melhores propriedades tecnológicas, sendo que foram obtidos os menores valores de absorção de gordura e os maiores valores de firmeza, quando comparados com os macarrões instantâneos HM10 e Ban10. De uma forma geral, as amostras obtidas pelo processo de fritura a vácuo apresentaram menor teor de gordura, quando comparados aos macarrões obtidos pelo processo de fritura convencional. Concluindo, foi possível obter macarrões instantâneos funcionais com as três formulações diferentes estudadas, pois as amostras apresentaram um teor de amido resistente maior que 3 %, podendo ser declarados como fonte de fibra pela legislação brasileira. Na terceira etapa, as superfícies de resposta mostraram que a adição de amido resistente AR3 e de isolado protéico de soja diminuiu a absorção de gordura quando utilizados os dois processos de fritura (convencional e vácuo). No entanto, os macarrões instantâneos obtidos pelo processo de fritura convencional apresentaram teores de gordura maiores (18,28 - 25,09 %) do que os obtidos pelo processo de fritura a vácuo (18,08 e 22,26 %). Em ambos os processos foi possível obter macarrões instantâneos com um teor de amido resistente significativo (acima de 3 % para todos os ensaios). Na analise de textura, os macarrões obtidos pelo processo de fritura convencional apresentaram uma firmeza maior do que os obtidos pelo processo de fritura a vácuo. As superfícies de resposta mostraram que a adição de amido resistente e de isolado protéico de soja afetaram a firmeza dos macarrões devido à diluição das proteínas do glúten, apresentando macarrões menos firmes. Finalmente, independente do processo de fritura utilizado, ao adicionar 12 % de AR3 e 8 % de IPS foi possível desenvolver um produto funcional com alto teor de fibras, alto teor de proteínas, presença de isoflavonas e com um perfil de aminoácidos melhorado / Abstract: A higher demand for products with better quality has increased the use of new ingredients and new technologies. Therefore, nowadays, there is a greater demand for functional foods. The functional food market is growing in Brazil, showing a 50 % increase since 2002. Soybean and its derivatives present good potential in the functional food market, especially due to the presence of isoflavones and the quality of its protein and polypeptides. On the other hand, resistant starch, considered as a food fiber component, is poorly digested by the enzymes present in the human digestive system, but can be fermented by bacteria present in the colon, producing short chain fatty acids that provide health benefits to the consumer. The world instant noodle market has been growing at relatively high rates, higher than the rate presented by the category as a whole. Since they are fried products, instant noodles contain high levels of residual oil. Currently, there is a considerable concern about health with respect to the consumption of high fat foods. Therefore, there is a need to develop products with enhanced nutritional value and the use of new technologies. The vacuum frying process is an alternative way of cooking, which increases the quality of dehydrated foods when compared to the conventional deep-frying process. The objective of the present work was to develop instant noodles with functional properties, using both conventional and vacuum frying processes to reduce oil absorption and hence caloric content, by the partial substitution of wheat flour with soy protein isolate and resistant starch. To achieve the overall objective, the work was divided into three stages: i) Study of the addition of salt (0-3 %) and guar gum (0-1.5 %) in the production of instant noodles optimizing the formulation by Response Surface Methodology to obtain a product with appropriate technological characteristics (low in fat and good texture); ii) Study of the addition of 10 % of three different commercial resistant starches, such as Hi Maize (HM) (RS2), Promitor (Prom) (RS3) and green banana flour (GBF) to analyze the rheological properties to produce the best formulation of functional instant noodles obtained by both conventional and vacuum frying, in order to obtain a product with adequate technological properties (low in fat, good texture and high content of resistant starch), and finally, iii) Study of the addition of type 3 resistant starch (RS3) (0-16 %) and soy protein isolate (0-16 %) in the production of instant noodles obtained by conventional and vacuum frying, in order to optimize the formulation by Response Surface Methodology with the objective of obtaining a product with adequate technological properties (low fat and good texture) and high nutritional value (high fiber and protein). In the first stage, the results showed that the addition of guar gum and salt to instant noodles formulation changed the properties of the dough and the final product quality. The highest values of fat absorption and the lowest values of firmness were obtained when intermediate levels of the two variables were used, whereas the lowest values were achieved when using the extreme levels, i.e. high levels of one variable and low of the another, or vice versa. Analyzing the results obtained from the central composite rotational design (CCRD) it was possible to choose a suitable formulation to continue the next stages. Therefore, the instant noodles considered optimum in this stage contained 0.22 % guar gum and 2 % salt, resulting in a product of good quality, with significant lower fat content and intermediate firmness. In the second stage, mixtures of wheat flour with 10 % Hi Miaze 260 (HM10) (RS2) and Promitor (Prom10) (RS3) did not significantly affect dough¿s rheological properties when compared to the mixture with 10 % green banana flour (Ban10), that changed drastically the dough stability and the mixing tolerance index. Prom10 noodles presented the best technological properties, obtaining the lowest values of fat absorption and the highest values of firmness. In general, samples obtained by the vacuum frying process had lower fat content, compared to the samples obtained by the conventional frying process. Using the three different formulations, it was possible to obtain functional instant noodles because all samples presented a resistant starch content higher than 3 %, being possible to be claimed as source of fiber according to the Brazilian Legislation. In the third stage, the response surfaces showed that the addition of both resistant starch and soy protein isolate decreased fat absorption when using both frying processes (conventional and vacuum). However, instant noodles obtained by the conventional frying process presented higher levels of fat than those obtained by vacuum frying. In both cases there was a decrease in resistant starch content. In the texture analysis, noodles obtained by the conventional frying process presented higher firmness values than those obtained with the vacuum frying process. The response surfaces showed that resistant starch and soy protein isolate addition affected the firmness of noodles because of the dilution of gluten proteins, showing noodles with lower firmness. In conclusion, regardless of the frying process used in this study, when added 12 % of RS3 and 8 % of soy protein isolate, it was possible to develop a functional product with high fiber content (close to 8 %), high protein content (close to 11 %), isoflavones and with an improved amino acid profile / Doutorado / Doutor em Tecnologia de Alimentos

. / Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48).  Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met. / Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA. / Tesis