Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p<0.05). LF was a significant factor due to its high protein and mineral content. A sensory analysis was performed to quantify consumer acceptance. The best formulation was obtained with 20g/100g LF, 30g/100g egg and 0.15g/100g guar gum. A proximate analysis was performed in order to compare it with a control sample (100% rice flour, 30% whole egg, 0.15% guar gum). This formulation showed an increase in ash (37.5 g/100g) and protein (63.15 g/100g), fat (112.12 g/100g) and fiber (126.66 g/100g). This study showed that partial substitution of RF by LF could be a reliable alternative for gluten-free products.

Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM Trolox/g and, after the digestion process, a value of 10.6 μM Trolox/g, corresponding to a percentage of bioaccessibility of 28.6%. The global results indicate that the gluten network would protect the antioxidant compounds of the AB. It was possible to develop bread with healthier properties, due to the high antioxidant content of the AB.

Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less), lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10% de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16%), fibras (8,88%) e amido resistente (45,70%), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10% de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79%) e de amido resistente (3,98%).

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.